Vendors, Masterclasses Shine as GTCO Food and Drink Festival Closes

By Adebola Isimijola, Lagos

The GTCO Food and Drink Festival wraps up today (Sunday) after three days of strong turnout, vibrant sales, and engaging culinary masterclasses that drew large crowds from across Lagos.

The annual event, which began on Friday and continued through Saturday, has provided a platform for vendors to boost sales, connect with customers, and showcase their brands, while also offering attendees hands-on learning experiences through expert-led cooking sessions.

A first-time vendor, Thelma, described her participation as rewarding, noting that it created visibility for her brand.

“It’s been a very good experience with a great turnout. We’ve been able to meet new people and introduce our brand to a wider audience,” she said. “This is our first time, and it’s completely different, but we’re happy and would love to return.”

Also speaking, Grace, founder of Kisses and Crunch, expressed satisfaction with the event and signalled interest in future participation.

For returning vendors, the festival has continued to deliver both exposure and financial gains. Abimbola, owner of The Good Granula, described it as a major opportunity for entrepreneurs.

“It’s been simply amazing. It’s a great opportunity to make good revenue within a short time and also connect directly with customers,” she said. “We’ve met long-time customers here and built stronger relationships.”

She also commended the organisers for their structured support system.

“The planning and execution are excellent. Vendors are given relationship managers, POS machines, and packaging materials. Everything is well organised,” she added.

Another vendor, Victor, highlighted steady sales growth throughout the three-day event.

“From the first day till now, sales have improved daily, and we expect even better results before closing,” he said, urging more Nigerians to take advantage of such opportunities.

Masterclasses Draw Crowds

A major highlight of the festival has been its interactive masterclasses, which have combined practical cooking techniques with food science education.

One session featured the preparation of a sorrel (zobo) lemon tart with meringue topping, demonstrating techniques such as whisking, emulsification, and heat control. Participants learned how to balance sweet and tangy flavours while working with locally inspired ingredients.

Another class guided attendees through multiple recipes, including vinaigrette dressing, black-eyed pea salad, fruit compote, spicy mustard sauce, chicken croquettes, and sweet potato biscuits. The chef emphasised concepts such as marination, emulsification, and safe frying, while encouraging flexibility in ingredient use.

In a separate demonstration, a chef prepared turkey and a mushroom-based dish, introducing the use of alcohol to enhance flavour and presenting a signature coffee-infused sauce. Attendees were also taught about cooking times, meat doneness, and flavour development.

Attendees Hail Experience

Attendees at the festival also praised the experience, particularly the opportunity to learn new skills and engage directly with chefs during the masterclasses.

Adebayo described the sessions as practical and engaging, noting that the step-by-step guidance made it easy to grasp new techniques.

“The masterclass was very interactive. I learned how to properly balance flavours and even got to participate in the cooking process. It’s something I can try at home,” he said.

Habeeba highlighted the diversity of dishes on display, describing the festival as an avenue to explore new culinary ideas.

“There’s so much to see and taste. From local dishes to more experimental recipes, it’s been an eye-opening experience,” she said.

Mathew, who attended previous editions, said the event continues to improve each year, especially in terms of organisation and learning opportunities.

“It’s not just about buying food; you actually gain knowledge. The chefs explain everything in detail, and you can ask questions freely,” he noted.

Seye also commended the interactive nature of the sessions, adding that the festival offers value beyond entertainment.

“You’re not just eating—you’re learning. That’s what makes this experience different,” he said.

Boost for Businesses

As the festival concludes today, participants say it has successfully blended commerce with culinary education, providing a boost for small businesses while equipping attendees with practical skills.

Many vendors and visitors expressed hope that the initiative will continue to expand, given its impact on entrepreneurship, food innovation, and community engagement.