GTCO Food & Drink Festival 2026: World’s Best Vegetable Chef, Begona Rodrigo, Showcases Mediterranean Cuisine in Lagos
The 9th edition of the GTCO Food and Drink Festival kicked off on a vibrant note in Lagos over the weekend, drawing thousands of food enthusiasts, families, and culinary professionals from across Nigeria and beyond.
Held at the Oniru event centre, the three-day festival once again lived up to its reputation as one of Africa’s premier culinary gatherings, featuring food exhibitions, live cooking sessions, and interactive masterclasses.
Day one of the festival saw an impressive turnout, with hundreds of young people and families thronging the venue to experience a rich blend of global cuisines and culinary innovation.
A major highlight was the masterclass by renowned Spanish chef, Begona Rodrigo, widely celebrated for her vegetable-driven approach to Mediterranean cuisine. Speaking on the theme of plant-focused gastronomy, Rodrigo offered insights into how vegetables have taken centre stage in modern Spanish cooking.
She explained that in Spain, there has been a growing shift toward vegetable-based proteins, with increasing innovation making them both appealing and nutritionally rewarding. According to her, these plant-based alternatives now deliver the same satisfying texture traditionally associated with meat, while offering superior health benefits.
Blending theory with practice, Rodrigo engaged her audience through a live cooking demonstration, preparing a variety of Spanish dishes that earned enthusiastic applause.
Her session focused on rice-based meals, v
vegetable-infused dishes, and a selection of appetisers inspired by those served at her acclaimed restaurant, La Salita.
Taking attendees on a culinary journey to Valencia, Spain, Rodrigo showcased how Mediterranean ingredients—ranging from fresh vegetables to herbs and olive oil—can be transformed into refined, flavourful dishes.
Her presence at the festival marked her first visit to Nigeria. Rodrigo, who was named the World’s Best Vegetable Chef in 2024, has built a global reputation for redefining plant-based cuisine.
Born in Valencia, she began her professional journey in an entirely different field, studying industrial engineering before relocating to Amsterdam at age 20. It was there, at the Amsterdam Marriott Hotel, that she discovered her passion for cooking in 1995.
After spending eight formative years in the Netherlands—while travelling extensively and refining her culinary perspective—Rodrigo went on to train in top kitchens, including the Michelin-starred La Sucursal.
She returned to Spain in 2005 to establish La Salita, now one of the country’s most celebrated restaurants. The establishment has held a Michelin star since 2019 and earned multiple accolades, including three Repsol Suns. Today, it has evolved into a broader creative culinary space, incorporating concepts such as cocktail bars and experimental kitchens.
Rodrigo’s cuisine is deeply rooted in vegetables, with seasonal produce forming the backbone of her menus. Her dishes emphasise balance—of colour, texture, and flavour—while remaining closely tied to Mediterranean agricultural traditions.
Despite her global acclaim, Rodrigo maintains a simple culinary philosophy: exceptional dishes begin with exceptional ingredients. At La Salita, this principle is reflected in menus that evolve with the seasons, showcasing fresh produce sourced from local farms and markets.
The festival also featured other internationally recognised chefs, including Dylan Eitharong and Paolo Griffa, further underscoring its global appeal.
