World produce has become a common affair in the UK. Now found in local corner shops and any ubiquitous supermarket chain, the British palette has subsequently become mightily sophisticated over the past decade. This in part has given rise to the popularity of street food dining trends.
Foodie pop-up restaurant entrepreneurs and authors Duval Timothy, Folayemi Brown and Jacob Fodio Todd have recently released The Groudnut Cookbook. The book serves as an introduction to some of the culinary delights from the African continent, while featuring recipes from their supperclub events.
The Groundnut crew joined us in the NTS studio to discuss the food, the industry and their journey.