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Pictured (left to right):

Ben Thomas (Head of Food & Beverage Product), Valentine Rey, (Product Development Manager), Ibra Daim (Chef), Leti Perez-Martin (staff member WMG), Jesslyn Varghese (undergraduate student Economics), /services/foodgroup/news/recipe-competition-winners/Bolatito Subair (undergraduate student WBS), James Brougham (Development Chef) Matt Drew (Director of Food and Beverage), Jane Noblet (Head of Food & Beverage Experience).

Recipe competition

As part of Global Celebrations Week in November last year, º£½ÇÉçÇø Food Group launched a recipe competition, inviting staff and students to share their recipes for a chance to see their dish on our menus, win a £50 WFG voucher and an invite to a celebratory lunch.

We had a wonderful variety of recipes submitted from staff and students, all of which were recipes that reminded them of home or a specific cultural celebration. After much testing (and tasting!) we announced three winners.

Last month we invited the three winners, /services/foodgroup/news/recipe-competition-winners/Bolatito Subair (WBS undergraduate student), Jesslyn Varghese (Economics undergraduate student) and Leti Perez-Marti (WMG staff member) to come to the celebratory lunch to share their winning dishes prepared by the Eatwise Test Kitchen team.

Recipe: Jollof Rice

/services/foodgroup/news/recipe-competition-winners/Bolatito Subair, undergraduate student, WBS

"As an international student from Nigeria, studying in the UK has brought new perspectives and challenges, especially being away from home and the comforting familiarity it provides. For me, one of the most powerful connections to home is through food—particularly my jollof rice recipe. Entering this competition, I’m not just sharing a dish; I’m sharing a part of who I am, my heritage, and my way of finding peace and balance amidst the demands of university life.

Jollof rice is iconic across West Africa, and in Nigeria, it’s more than just food. It’s at the centre of celebrations, a reminder of family gatherings, and a dish passed down across generations. Growing up, I would watch my family prepare it with pride and love, especially during festive times. Each ingredient, from the ripe tomatoes to the carefully chosen spices, contributes to a unique, bold flavour that feels like home.

This dish has become especially important as a way of coping with anxiety and depression. Cooking jollof rice allows me to focus on each step of the process, grounding me in something familiar and comforting. The sensory experience of cooking—the rich colors, the aroma, and the rhythmic chopping—gives me a sense of calm. It’s a way to pause, be present, and create something that brings joy. Preparing jollof rice has become a form of self-care, a reminder of resilience, and a way to lift my spirits when things feel overwhelming. Each time I cook it, I am reminded of my strength, my culture, and the love I have for where I come from.

Jollof rice also represents the idea that food can bridge cultural gaps and bring people together. Since arriving in the UK, I’ve introduced friends to Nigerian cuisine, and watching their excitement as they try something new has been rewarding. As Vice President of the º£½ÇÉçÇø Nigerian Society, I often lead initiatives that celebrate Nigerian culture and foster inclusivity on campus. This dish, with its vibrant colour and bold flavours, is an expression of that mission, allowing others to experience a taste of Nigerian culture firsthand.

Jollof rice has taught me the importance of patience and pride. Cooking it requires care—one must let the tomatoes simmer and carefully balance the spices. It’s a reminder that worthwhile things take time, a valuable lesson in my university journey. In this competition, I’m thrilled to share my recipe, not only to showcase my cooking but to share a part of my journey with anxiety and my culture."

/services/foodgroup/news/recipe-competition-winners/Bolatito Subair

Undergraduate student, WBS

Recipe: Mughlai Chicken Handi

Jesslyn Varghese, undergraduate student, economics

"This Mughlai Chicken Handi recipe isn’t just a meal; it’s a piece of home. Growing up, it was one of those go-to family dishes, especially on cold winter evenings. The rich, creamy flavours and aroma of warm spices filled the kitchen, making everything feel cozy. And there we’d all be, huddled around the table with soft, warm naan to scoop up the thick, velvety gravy, laughing and talking as if time didn’t matter. For me, it’s impossible to separate the taste of this dish from the memories it holds.

Making this at university is my way of bringing those moments with me. It’s like a quick escape back home. As I chop the garlic and ginger, measure out the spices, and marinate the chicken, the familiar smells start filling my small kitchen, and suddenly, I feel like I’m back with my family. It’s amazing how much a recipe can connect you to people miles away, especially on those days when I’m really missing home.

There’s also something calming about the whole cooking process – from the sizzle of the onions in hot oil to the rich, tomato-based gravy thickening in the pan. The trick is the creamy cashew-coconut paste that brings out the velvety texture. Each step makes me feel closer to the people I love. And when it’s finally done, sharing it with my uni friends feels almost as special. They may not know the whole backstory, but for me, every bite brings back memories of my mom showing me how to balance spices, my dad teasing about adding too much chili, and the laughter of my siblings filling the air.

It’s funny how food has this power. The way the spices mix and simmer reminds me of who I am and where I’m from. Here, it’s just a small kitchen, but when I’m cooking this dish, it becomes something more – a link to home, a warm reminder of family, and a taste of tradition. And on a chilly evening, sitting down to this meal with friends, it’s like I’m sharing a little bit of my world with them, too.

In the end, this Mughlai Chicken Handi is more than just something delicious; it’s my way of staying connected, of creating a space that feels like home even when I’m far from it."

Jesslyn Varghese

Undergraduate student, Economics

Recipe: Lentejas Caseras (Spanish Lentil Stew)

Leti Perez-Martin, staff member WMG

"Lentejas Caseras holds a special place in my heart because it connects me deeply to my childhood in Spain, where it was more than just a meal—it was a comforting ritual. This traditional Spanish dish, passed down through generations for centuries, is a symbol of family, warmth, and resilience. Its rich blend of nutrients, including iron, vitamin E, and D, makes it the perfect sustenance for cold winter days. Every spoonful reminds me of the love and care that went into making it, embodying the essence of home, heritage, and nourishment."

Leti Perez-Martin

Staff member, WMG