FARIN ROAD

26/02/2023

Wow....farin road... we made it!

30/09/2022

Farin Road has been in the works for about 3yrs, dishing up creative African dishes via supper clubs and private events. This year post-Covid, post-major surgery, and amidst all the instabilities in the hospitality industry I decided to run Farin Road from the four walls of Tani Modi. This was intended to be an avenue to cook what I enjoyed in a controlled environment with no pressure and expectations of a full-time contract.

In a short period of time, Farin Road has achieved more than I could have ever imagined. The gospel of African food through Farin Road has spread and brought amazing people to try our ever-changing menu. Maybe it is simply just great PR, but seeing Farin Road being mentioned in various media platforms was more than encouraging.

Farin Road at Tani Modi has been a tool to educate diners about African cuisine and this is evident in the reviews left on different platforms. Massive thanks you to all the diners that took the time to leave a review, especially those that left an essay for a review. We definitely enjoyed reading them.

We will be closed until November 2022 due to an amazing opportunity for both myself and Farin Road which will take me out of the Kitchen (all great news, nothing to worry about). When we return, the supper club will take a new format, moving from a la carte to a tasting menu format. This will allow us to be more expressive with our African food idea. More detail will be released closer to the time.

In the meantime, I would like to say a massive thank you to Tani Modi, Nicole Quinton Bessone, Jonathan Quinton, the Farin Road team; Haggar Tim Mark who has been with me for too long, Cecka Boris, Fred Kampuga, and Sean Petch. My wife who has been amazing through the whole process, thank you, and apologies for turning the house upside down lol

29/09/2022

Tunde Abifarin ....🙏🙏🙏

29/09/2022

23/08/2022

Make a reservation...3 must visit restuarants..... according to the olive magazine

22/08/2022

Word on the street is FARIN ROAD got a little mention in the current issue of the olive magazine Anybody seen it yet? Unfortunately I don't have WHSmith close by...

Ps we serve simple african inspired food with massive smiles and personality. Have you booked a table for this weekend?

22/08/2022

Still taking a minute to digest the fact that I have been nominated for the Be Inclusive Hospitality Spotlight Award...

The BIH Spotlight Awards celebrates and recognizes exceptional talent and achievement from Black, Asian, and ethnic minorities working in hospitality, food, and drink.

The Award will be judged by Andi Oliver, Ian Burrell, Des Gunewardena and Shelina Permalloo will decide the shortlist
and winners.

Nomination is still ongoing so if you feel I deserve to win keep the nomination going here https://bihospitality.co.uk/nominate/

Link in the bio.
-African life

21/08/2022

Guess who made the Hardens.com HOT NEWCOMER LIST... We did!

13/08/2022

What a night at Farin Road....FULL HOUSE, thanks to all the guests in attendance and apologies to the ones we had to turn away. Let's do it again next week!!

12/08/2022

We’ve won TWO Great Taste awards for our Scotch bonnet chilli condiments. If you haven’t heard of Great Taste awards before, they are considered the Oscars of the food and drink world, as expert panel of judges gets to decide whether you are officially tasty or not. Receiving one is an honour so to receive two is a bit special.

Each year, around this time, the heart of international gastronomy beats in London, at the international culinary competition “Great Taste Awards” which awards the best and the highest quality products in the world, while being a reference point for gourmet food and has been characterized as the “Oscars of Taste”.

The awards with the 1, 2 and 3 gold stars at the Great Taste Awards are equivalent to the Michelin stars of awarded restaurants (“Great taste award, is to specialty food and drink what Michelin is to fine dining”).

The internationally famed taste competition “Great taste Awards” is organized by the “Guild of Fine Food' since 1994, and is the world’s largest, longest standing and most respected food accreditation scheme for artisan and specialty food and drink producers.

To top it all, Luxlife magazine has awarded us with "Best Scotch bonnet condiments brand 2022 &
Excellence Award for Condiment Gift Sets 2022 ".

A huge thank you to our team, without them this would not have been possible. Most importantly, a massive thank you to our wonderful customers for their loyalty, valued feedback and great reviews.
We are here to serve you❤

To celebrate this achievement, we will be placing a special 10% discount on some specific products via our website only. Any questions, feel free to DM or email us at [email protected]

21/05/2022

Starter: Goat Haggis bonbon with negro pepper mayo.

I don't think I would have done the menu justice without having haggis on the menu. Haggis being the national dish of Scotland. It is a type of savory pudding.

Haggis is a tasty dish, made using sheep pluck (the lungs, hearts, and liver). The cooked minced offal is mixed with suet, oatmeal, and seasonings and encased in the sheep stomach.

In this scenario I have chosen to use goat lungs hearts and liver instead and seasoned it with a Nigerian five spice mix.

Haggis is like a crumbly sausage, with a coarse oaty texture and a warming peppery flavour. It's most commonly served with neeps (mashed turnip) and tatties (mashed potato) and washed down with a wee dram of your favourite whisky.

18/05/2022

Birthday girl in house...chocolate and Berry birthday plate.