about safiya robinson​

 

i am a london based culinary artist, writer, and cultural practitioner exploring wellness through food. 

 

my work is not just about what we eat, but how, why, and with whom we eat, and 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.

 

my artistic practice centres on a philosophy of intentional nourishment — a mindful, expansive approach to care that goes beyond food to include creativity, rest, ritual, relationship, and community. my methods are rooted in hospitality as a radical act of care and inclusion, cultivating environments where everyone is invited to bring their full selves to spaces where they feel culturally, emotionally, and physically held. 

 

rooted in my black american, jamaican, and british heritage, my  practice bridges plant-forward cooking, black diasporic foodways and social practice to invite deeper engagement with nourishment as a cultural, political and spiritual act. this philosophy guides workshops, writing, a podcast and communal gatherings that blur the boundaries between dining and dialogue, art and activism. i create critical, embodied, participatory spaces that ask: how do we feed ourselves — emotionally, culturally, and spiritually — in a fractured world? 

 

my first restaurant residency garnered critical acclaim, being recognised as one of the best vegan restaurants in london by time out. i was nominated one of code hospitality's top 100 women in hospitality 2021 and 30 under 30 2024 and have been featured in british vogue, bustle, bloomberg and the guardian, among others.

 

i am currently developing my first book and exploring creative residencies that centre food as a form of memory work, archive and liberation.​