For Vivian Ebillah, founder of Nomie’s Kitchen, food isn’t just business, it’s memory, community, and love passed down through generations. Born and raised in Nigeria in a large family of five siblings, Vivian’s earliest memories are steeped in the scent of spices, the clatter of pots, and the warmth of shared meals.
“Every Christmas, we’d host the entire village,” she recalls. “My dad loved hosting, and we all cooked together. It was a community thing, neighbours would join, and we’d share food. That’s where my love for cooking was born.”
Today, Vivian runs Nomie’s Kitchen, a thriving Nigerian catering business in Barking and Dagenham. Her journey to success was not without years of hard work and dedication. It started slowly, from school tuck shops to university halls, and really took off during the pandemic.
From Port Harcourt to the UK
Vivian left Nigeria after secondary school to pursue higher education in the UK.
“I studied chemical engineering at Manchester University,” she says, laughing at how far life has shifted since then. “In my halls, I was known as the girl you could come to for food. We’d cook together, share stories, and just feel at home.”
As one of the few Black girls in her residence, food became her way of building connection and celebrating culture. Nomie’s Kitchen started in a shared student kitchen, not a boardroom, just home-cooked meals, shared pots, and plenty of laughter.
After completing her studies, she worked full-time, even completing a master’s degree at the University of Surrey, all while running Nomie’s Kitchen as a weekend hustle, cooking for church, friends’ birthdays, and filling pastry orders.
“I was so shy back then,” she admits. “People would walk up and just take the meat pies, and I wouldn’t have the courage to say, ‘That’s for sale!’” But over time, she learned to be bold, especially as a woman in business. “You have to speak up. You have to negotiate. I’m still learning, but I’ve come a long way.”
How she joined Amplify
Though Vivian has lived in Barking for nearly a decade, she hadn’t reached out to the local council, until a persistent friend nudged her into it. “I’m naturally reserved,” she says. “I’d heard of Barking Enterprise Centre, even told others about it, but had never stepped foot inside.” That changed when she started exploring the idea of opening a restaurant. A friend-turned-consultant physically took her to the council building, where she met members of council like Joanna, Tess and Ella. They told me of the Good Food Charter and the Amplify Programme for small businesses in Barking and Dagenham. On the Networking event to launch the Amplify Programme, Jo introduced me to Karen from the BEC and her team.
It took a bit of convincing. “I remember thinking, 'Another programme? Another person?'” she laughs. “But I signed up and it opened up a world I didn’t know existed.”
Growth, grants, and gratitude
Through Amplify, Vivian met a network of mentors who guided her through everything from social media strategy to financial planning and sustainability in food. One session in particular stood out, a class on sustainable food systems.
“I studied chemical engineering, so waste management and sustainability are huge for me,” she says. “This session broke it all down. Not just buzzwords, but real insights, for example where ingredients are truly sourced from and what local really means.”
Vivian also received individual mentorship, including a transformative session on financial projections. “I had all the numbers in my head, but to have someone sit down with me and go through it, help me see what I could afford, it was invaluable.”
But perhaps the biggest turning point came when she received a grant through the Amplify Programme. “They didn’t just say they believed in my business, they showed it. That changed everything for me.” With that grant, Vivian purchased some sustainable packaging and equipment, including a commercial fridge, air fryer, and health grill. These “investments” helped us on our journey to being more sustainable and reducing waste, earning us the "Good Food Enterprise Charter Digital Badge".
A standout moment
Vivian’s standout moment came unexpectedly. After months of steady growth, her home kitchen couldn’t keep up with the demand and there was a clear need to expand. She reached out to the council and the BEC, and within days, was offered a space in a community centre in Dagenham. “It felt like sending my baby off to university,” she says. “There was fear, but also pride. The business was ready.” The timing was perfect, and the location, just right. “It was scary,” she says. “No more hiding. Real bills. Real responsibility. But the support from BEC gave me the courage to do it.”
When additional funds were needed to fit out the space, installing an extractor fan, sinks, proper shelving, BEC advocated on her behalf again, securing a second grant. “That was a miracle,” she says. “Karen at BEC is a godsend. I’ll keep thanking her no matter how many times she tells me to stop.”
Advice for Aspiring Entrepreneurs
To anyone considering joining or working with BEC, Vivian’s message is clear: go for it. “What’s the worst that could happen? You try, you learn. Even if you don’t get a grant, the connections and confidence you gain are priceless. I’ve met my kitchen engineer, my delivery van movers, and other small business owners through the programme. That network is worth everything.”
Vivian’s growth hasn’t just been professional, it’s been personal. “As a woman, specifically as a Black woman in business, I’ve been told I need a man beside me to take things to the next level. But the support I’ve received shows me otherwise. I can do this. And not just do it, I can thrive.”
A kitchen of culture and heart
Today, Nomie’s Kitchen continues to bring the taste of West Africa to East London, serving up the best in meat pies, jollof rice, grilled chicken, puff-puffs, and more. But beyond the food, it’s about that feeling: of home, of being seen, of being nourished in more ways than one.
“There’s this scene from the sitcom “Friends”, where Phoebe hosts her friends and just wants everyone to eat and have a good time,” Vivian says with a smile. “That’s me. You don’t even have to talk to me, just sit down and eat. That makes me happy.”
And with Nomie’s Kitchen, she’s built more than just a business. She’s built a table, one that’s growing longer by the day, and always has space for one more seat.
