about safiya robinson
safiya robinson is a self taught vegan chef, writer and podcaster exploring wellness through food. inspired by her black american, jamaican and english heritage she creates modern, plant forward dishes, using food as a tool to foster community, connection and collective healing.
inspired by the likes of vertamae smart - grosvenor, nikki giovanni and bell hooks, safiya’s philosophy of intentional nourishment is not just a culinary practice but a social mission. her work seeks to rethink what it means to nourish your body and spirit, to honour your ancestors, and to approach food and life with curiosity, intention, joy and gratitude. it is a reminder that food can be a way to honour not just our heritage, but the future(s) that we want to build.
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through pop ups, supper clubs, writing and workshops, safiya seeks to create space for critical food and wellness conversation and her work sits at the intersection of food, wellness, culture and community.
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​safiya was nominated one of code hospitality's top 100 women in hospitality 2021 and 30 under 30 2024 and has been featured in british vogue, time out, bloomberg and the guardian, among others. her first restaurant residency garnered critical acclaim, being recognised as one of the best vegan restaurants in london by time out.​​​​​​​​
​by marrying the rich flavours and traditions of her mixed heritage with the principles of intentional nourishment, she creates a dynamic culinary experience that introduces something new, but intentionally referential. her research based practice is proudly political, with a strong focus on community, wellbeing and food justice. her work is not just about what we eat, but how, why, and with whom we eat, and celebrates the legacy of Black diasporic and ancestral foodways and rituals.​
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check out her recent cover and feature interview in the joy issue of chicken n bread zine here.
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