Journal
Dining · 14 October 2026
Meet Ehis, our new head chef
By the house team. Example article for this demo.
Ehis grew up in Uselu, cooked in Lagos and London, and came home in the summer to run the Long Room kitchen. His food is Edo and Delta cooking, done carefully, with a few things from further away.
The menu
Lunch is quicker and lighter, with soups and grills. Dinner is three courses by candlelight. Sunday lunch is a roast and a pot of ofada stew, because members asked for both.
The suppliers
Fish comes from the Ikpoba river traders, vegetables from two farms off the Auchi road, and the pepper is ground in the kitchen every morning.
The chef’s table
Once a month Ehis cooks eight small courses for twelve members at the kitchen table. Places go fast; reserve on the events page.
What he wants you to try
The banga soup with periwinkle, and the zobo tart. Neither will be on the menu for ever.
01
In numbers
8
Courses at the chef’s table
12
Seats at the kitchen table
2
Farms we buy from
14
People in the kitchen team
