Community Spotlight: Meet Toyo Odetunde
Meet Toyo Odetunde, a lawyer turned food writer and supper club host, recently recognised for her writing skills by Fortnum & Mason and the Guild of Food Writers. Read about her path into food, motivations and her proudest moments.
1. Tell us about yourself and your background.
I’m a qualified lawyer who has leapt into the creative world – primarily as a food writer, but also exploring themes of travel, culture, and history. I’ve loved cooking (and eating!) from a young age and have always enjoyed being creative and experimental with flavours and ingredients. Over time, this passion naturally led me to host supper clubs inspired by my Nigerian heritage, while also blending influences from other cultures in ways that feel intuitive and true to my personal food philosophy.
These gatherings reflect my life experiences and the cultures that shaped me. More importantly, they offer a space for people to come together, explore West African foodways, and share in the joy of delicious food. The work is demanding, but I find deep fulfilment in sharing my heritage and creativity with others.
2. What challenges have you faced in your career, and how did you overcome them?
Shifting into the fluid and unpredictable world of a food writer and journalist, without connections or formal creative training, presented a real challenge. I had to learn quickly. Grasping the unspoken rules, navigating the media landscape, and figuring out how to pitch and present my work all felt unfamiliar at first.
Unlike the rigid, step-by-step structure I was used to, the creative world offers no clear path. You have to carve your own. Yet within that ambiguity, I’ve discovered a powerful sense of freedom and flexibility. I’ve worked hard to hone my craft and remain proactive, constantly pursuing new opportunities while staying anchored in my values of kindness, grace, and curiosity.
3. What inspired you to step into food writing and journalism?
Storytelling has always been part of who I am, and food has threaded through my life since childhood. Writing about it felt like a natural progression – something I owed to myself and that inner voice encouraging me to embrace creativity.
Winning a Condé Nast writing competition became a turning point. The result felt both surprising and affirming, opening doors and giving me the confidence to pursue this path further. I’m still on the journey, but it’s one that feels deeply aligned with who I am.
4. What drives your passion and keeps you motivated in the hospitality industry?
My work in hospitality and writing feeds my creative soul. It allows me to tell stories, fulfil my purpose, and connect with others in meaningful ways. I’m especially passionate about sharing and celebrating West African culinary traditions. These cuisines are rich in history, craftsmanship, and beauty – yet often overlooked or misunderstood.
Though they date back millennia, West African foodways haven’t been widely explored in mainstream media. I aim to help change that by offering a fuller narrative – one that educates, inspires, and invites people from all backgrounds to understand and appreciate our ingredients, techniques, and skills. While my passion lies in food, my work ultimately speaks to culture, identity, and connection.
5. What does the future of hospitality look like to you?
I see hospitality continuing to evolve beyond just service into lifestyle and culture more generally. Restaurants and food brands are increasingly collaborating with fashion and design, creating immersive experiences and branded merchandise. There’s also a growing trend of chefs-in-residence, pop-ups and cross-cultural collaborations, where culinary professionals bring their distinct backgrounds together to create exciting, boundary-pushing dishes. Practically, these collaborations help to weather serious challenges faced by the hospitality industry.
Especially in cities like London, there’s a deep and ongoing curiosity around global flavours. I believe we’ll continue to see a rise in innovative dining experiences from previously lesser-storied cuisines here. In recent years, we’ve seen more Georgian and Ukrainian concepts, to give a couple of examples.
6. What moment or achievement are you most proud of?
Two things stand out. First, the response to my written work, particularly when people, both within and outside the West African community, say they’ve learned something new or feel seen and represented. That kind of impact means everything to me. I’m also supremely grateful for recent award recognitions.
Second, the joy I experience at my supper clubs. Watching people enjoy the food I’ve painstakingly prepared, hearing their feedback, and seeing faces light up – it’s incredibly fulfilling. Those shared moments around the table are what keep me going.
Make sure you’re following Toyo Odetunde, Food writer on Instagram @toyotastes to hear about the next one!
Read more community spotlight interviews here.