The GTCO Food and Drink Festival 2025 brought together culinary entrepreneurs, food enthusiasts, and global chefs in a vibrant celebration of food culture and innovation. Held at the GTCO Centre in Victoria Island, Lagos, the festival featured over 200 vendors and renowned chefs from around the world. For many small business owners, it was a chance to gain visibility, expand their networks, and showcase uniquely Nigerian products to a global audience.
For Oke Oluwa Pelumi, founder of Olaide’s Food, the festival proved transformative. Participating for the second year, she noted that GTCO’s platform gave her brand extraordinary exposure. Through interactions with new customers and brands, Olaide’s Food has begun receiving international interest, including potential collaborations in the UK. Highlighting her commitment to innovation, she also introduced coconut garri, an inventive twist on a Nigerian staple, to great reception.
Ada B. Banigou, director of Tabapulo Ventures Ltd., echoed similar sentiments. Her company, which processes palm oil and palm kernel oil, benefited from the festival’s rich mix of local and international stakeholders. Although the business is just a year old, it experienced a surge in sales during the event. Beyond revenue, the connections made with investors, digital platforms, and fellow entrepreneurs reinforced the importance of such platforms for small business growth.
Meanwhile, IFedayo, founder of Puff shark, shared how GTCO helped her refine her brand’s strategy and reach a wider market. Known for her creatively flavored Puffballs, including a top-selling Oreo variant, she praised the festival’s publicity and brand visibility. Despite traffic challenges affecting customer turnout, she expressed strong appreciation for the exposure GTCO provided compared to other festivals.
The GTCO Food and Drink Festival 2025 reaffirmed its role as a catalyst for small business development and culinary innovation. From indigenous agro-products to reimagined street snacks, the festival not only celebrated food but also empowered entrepreneurs with opportunities for growth and collaboration both locally and abroad.