A Masterclass in Growth: GTCO Food and Drink Festival 2026 Empowers the Next Generation of SMEs

By Azeez Disu

As the sun rose over the 30,000-square-metre GTCentre on Water Corporation Drive, the air in Victoria Island began to shimmer with more than just the Lagos heat; it carried the aromatic promise of innovation. The GTCO Food and Drink Festival 2026 was not merely a three-day celebration of flavour; held from May 1 to 3, it was a masterclass in economic empowerment.

A Hub for Enterprise 

The true heart of the festival beat within the 204 retail stalls, provided completely free of charge to small and medium-scale food businesses. With a staggering 6,000 entrepreneurs applying for a spot this year, the demand underscored the festival’s role as a vital incubator for growth. As the saying goes, “SMEs are the engine of our economy,” and GTCO provided the high-octane fuel.

Vendors across the venue testified to this life-changing visibility. Elizabeth Owei-Oladepo, Chief Business Officer of 07foods, highlighted the importance of this exposure for local products like “kokoro in a box”

Similarly, Ebuka Judge of Loom Craft Chocolate showcased the sophistication of Nigerian artisans, offering 70% dark chocolate and exotic infusions like lemongrass. “Most people already know our chocolate, but they were amazed to see other varieties that are made locally.” he remarked. Even the payment infrastructure was designed to support these businesses, with Ime Ibe, Manager at Colours in Ice, describing the Squad-powered payment system as “seamless,” ensuring every transaction was as “refreshing and amazing” as their ice cream.

Day 1: Global Techniques, Local Twists 

The festival’s masterclasses offered a bridge between global expertise and Nigerian ingredients. Day 1 kicked off with Dera Oluyede and Kemi Anazodo of Ga Cravings, who turned the stage into a “Cinnamon Street” of sweet delights. Moderator Deborah Agu captured the mood, stating, “GTCO was so intentional and thoughtful and very deliberate to bring us the best of the best.”. The audience responded with a thunderous round of applause.

Later, Chef Dylan Eitharong explored the soul-warming world of Thai curries, using local Nigerian fruits like Agbalumo to create a unique dish he dubbed “Gang Lagos”. Participants were not just observers; they were active learners, asking technical questions about everything from the fermentation of shrimp paste to the proper use of a mortar and pestle. Chef Begoña Rodrigo, named the world’s best vegetable chef in 2024, followed by taking participants on a journey to Valencia, Spain, emphasizing a deep respect for humble ingredients. The day concluded with Chef Paolo Griffa, who redefined Italian simplicity by turning local roots like salify into elegant “fake pasta”.

Day 2: The Art and Science of Flavour 

Day 2 delved into the complexities of the palate. André Hueston Mack demystified the world of wine, taking the audience “from grape to glass” and describing wine as “a condiment to life”. The educational spirit was vibrant as attendees asked about maintaining vintage flavours and the science of alcoholic content.

Chef Taiji Maruyama, a third-generation sushi chef, introduced the “heart of Japanese cuisine”—Dashi and Umami. He explained that while Japanese cuisine is rooted in tradition, “tradition have to evolve,” a sentiment that resonated with the burgeoning Nigerian culinary scene. Chef Arbinder Dugal then brought the “soul” of India to Lagos with his “Dumb Pukh Biryani”. Participants learned the intricacies of dum cooking, with Dugal noting, “Indian cuisine, it’s like a soul to me. Every 100 kilometres you cross it’s a different cuisine altogether”. Chef Saúl Montiel closed the day by celebrating the “superpowers” of Mexican street food, using Nigerian avocados to create a guacamole that proved Nigerian and Mexican palates are “family”.

Day 3: A Celebration of Roots and Revival 

The final day was a testament to cultural connection. Camari Mick delighted the crowd with a Sorrel (Zobo) curd tart, connecting her Jamaican-American heritage with Nigerian traditions. She explained, “It’s a flower that’s found throughout the whole diaspora. We’re really opening up different ways to combine cultures and cuisines”. Chef Jennifer Hill Booker brought a “Revival” of Southern brunch, using French techniques to elevate staples like sweet potato biscuits and hickory-smoked chicken.

Chef Jean-Baptiste Ascione showcased the precision of French fine dining, using beef cured in coffee beans. He emphasized that beyond recipes, “organization is the first thing you need to know” to manage a kitchen. The festival reached a fiery climax with Chef Dominique Leach, an award-winning pitmaster who used her “Lexington Betty” seasoning to prove that barbecue is a sophisticated science of smoke and balance.

A Universal Language

Throughout the weekend, the GTCentre was a hive of activity where families, food lovers, and entrepreneurs mingled. As the proverb says, “Cooking is like love; it should be entered into with abandonment or not at all,” and Lagos certainly abandoned itself to the feast. The participants left not just with full stomachs, but with new recipes, inspiration, and a deeper understanding of the global culinary landscape. For the 204 SMEs, the festival was a launchpad, proving that when enterprise is given a stage, Nigeria’s potential is truly limitless.