Gwafuvegan

26/08/2026

I've started a Community interest company to be able to give back to the community in Manchester.

All of us MCR a new CIC are creating a community dinner at Lady barn community hub. This event is open to all and everyone is welcome. for the community and offering free tickets to the community of lady bard community centres.

£20 for a 3 course meal, join a friendly environment full of laughter and joy. your £20 will also pay in forward for 20 free tickets that will go to Ladybarn Community Hub users - their website is here to find out more about them. https://ladybarncommunityhub.co.uk/ - that will be offered out to people who usually don’t have a chance to attend such events and make them feel welcomed in the community.

We’ll be using Fare share ingredients to help tackle food waste, everything is plant based and using recycled materials from organisations like So titched up. As well as using locally grown ingredients to reduce our food miles. We’ve also attached the poster and the link to purchase a ticket is below.

https://www.allofusmcr.org/book

Ladybarn Community Hub is a thriving community centre in the heart of Ladybarn, and we run a variety of groups such as coffee mornings, choirs and over 50s lunch clubs as well as hosting other organisations like youth groups and churches and offering venue hire for the local community.

05/08/2026

The past few months I've been really busy organising a supperclub like no other.

Seasonal Supperclub by GwauVegan.

Using produce from our allotment and foraged ingredients from local surrounding areas, we really showcased seasonality at its finest.

This supperclub was to highlight how delicious plant-based food can be.

We wanted to uplift the tempo of supperclubs to make them more joyful and inject music in a creative way – by inviting Tom Spence from Bitter Leaf Industries to DJ the dinner.

The supperclub was held at Bridge 5 Mill - a community-focused venue that puts plant-based food at the forefront of its core values.

Showcase the diversity of food through my Cameroonian heritage and cuisine.

Inspire and encourage people to grow food - no matter how small - and show how creative you can be with it.

Make it as inclusive as possible by making it as accessible as possible with a tiered price structure, highlighting that tasty, nutritious food should be accessible to all.

GwauVegan's aim is to really encourage people to think about their food choices, eat more sustainably, and eat more plant-based where they can. With the climate crisis becoming more prevalent, it's important for people to make these changes for a better future, and we have to do it all together.

Ian, writer of Creative Tourist, came and wrote an amazing review of how the evening went. Follow the link for the full written review.

https://www.creativetourist.com/venue/gwafu-vegan-bridge-5-mill/?utm_source=ig&utm_medium=social&utm_content=link_in_bio&fbclid=PAb21jcATfsIFvbWNwBNAyInBkb2YCZXh0bgNhZW0CMTEAc3J0YwZhcHBfaWQPNTY3MDY3MzQzMzUyNDI3AAGn9JdfLYs5VXktk-nrD11rZ3mgzfhbNtQDiHQv39Q9Iw-kEUDSRUNiSX1pP-g_aem_FXR09pllUxydooSRGZYxMA

Bridge 5 Mill is a sustainable event space and community hub on Beswick Street in Ancoats, hosting independent cultural projects and ethical supper clubs.

03/08/2026

Excited to announce that I'm a Be Inclusive Hospitality finalist for the African food award!

Thank you to everyone who put a nomination forward and thank you Be Inclusive for selecting me as a finalist. To be acknowledged amongst so many amazing talented businesses is an honor!

I can't wait for October!

Photo credit: Jessica Bennett

14/07/2026

Preparations for our supperclub on the way! We are now moving at warp speed getting everything ready for it.

Harvesting at the allotment and kitchen garden

Foraged goods preserved and ready to use.

FungALL supplying us with Manchester grown oyster mushrooms

Balance Brewing & Blending supplying us with barrel fermented beers as a welcome drink option.

building a killer playlist for the night- all welcome to bring some dancing shoes with you (no pressure through)

It's all happening, and we can't wait to feed everyone who's bought tickets to our sold out event! 🎉

If you've booked, please check your email for all the details you'll need for the evening at Bridge 5 Mill . See you soon!

15/06/2026

Menu drop for our seasonal supperclub - Thursday 17th July! 🍒

10/05/2026

🌿🌻Tickets for our seasonal supper club are out now! 🌿🌻

Gwafuvegan is a business based in Tameside, Droylsden. Doing a supperclub with food all grown on Tameside plots.

Tickets below
https://www.gwafuvegan.com/

07/05/2026

🌿🌻Tickets for our seasonal supper club are out now! 🌿🌻

Last year, I was lucky enough to get my hands on an allotment spot 10 minutes from me. With this space, I set myself a goal: to grow some veggies for an all plant-based supper club, highlighting just how amazing local, organic produce can be. I also wanted to make it as accessible as possible, so people from all walks of life could dine together. We did it and we’re doing it again this year on a slightly bigger scale!

We’ll be plating up at on Thursday 16th July, from 6:30pm–9pm.

Tickets include food and a welcome drink. A bar will be available to purchase additional drinks on the night.

For this event, we’ll be collaborating with our talented friends , who’ll be bringing the vibes with a DJ set. I’ll definitely be moving my body at the pass throughout the night and I encourage you all to shake those hips too!

This is a supper club with purpose, to spread the joy of food and music. To also inspire and encourage others to grow their own veggies, no matter how small the space. Come, learn, and experience Cameroonian plant-based food done like nowhere else in Manchester. More info on our website, link in bio.

07/04/2026

Over the last three years, I’ve been teaching myself how to grow and forage so I can have more control over what I eat, eat more organically, and reduce my food bill. With food prices continuing to rise, this is a valuable skill to learn.

As part of Gwafuvegan, I use some of the produce we grow and forage in our catering, as well as teaching people how to cook with it in cooking classes. These classes are adapted to whatever fruits and vegetables are currently in season.

These are skills that people are losing in our society, and I really want to help prevent that. In every aspect we do across the business we will always include seasonal local food where we can. Adapting my Cameroonian food heritage with local British produce.

We’re putting on a plant-based supper club this July, showcasing everything we’ve grown, foraged, and fermented throughout the season to inspire others to do the same. More info to come! Our website newsletter subscribers will get first access. We’ll also be offering low-income tickets to make it as accessible as possible.

Our website is the best place to stay up to date with what we’re doing, find free, fun recipes to try at home, and read blog posts to learn more about Cameroonian food, along with tips on how to sustain a plant-based diet and more. Link in bio.