OUR STORY
Spice in every dish.
I'm Wura, the founder and chef behind Dining With Gold. In Yoruba, Wura means Gold, so when you're eating with DWG, you're dining at my table. And at my table, the food is always bold, always flavourful, and always made with love.
THE CALLING
Dining With Gold wasn't born from a business plan. God directed me to start. My mum taught me everything growing up she kept a pot of jollof rice in the fridge so we always had something waiting. That jollof rice still inspires me today. I'm self-taught, passion-driven, and endlessly curious about what happens when bold flavours meet unexpected dishes.
ORIGIN
Born from a handbag.
A friend brought a chilli oil on holiday. One taste and something clicked. Every time I travelled I noticed the same problem beautiful cities, missing a kick. So I started making my own. Somewhere between Euro summers and dinner tables abroad, Dining With Gold Travel Chilli Oil was born. Small enough for your handbag. Powerful enough to transform any meal.
WHAT'S IN THE BOTTLE
Three chillies. Salt. Seasoning. Vegetable oil. Simple ingredients but the balance took time to get right. It's not just heat for the sake of heat. It's heat with flavour.
WHO IT'S FOR
For everyone tired of bland.
Whether you're at a restaurant in Milan, a barbecue in London, or at your kitchen table on a Tuesday night DWG is there. Spray it, pour it, mix it in. The only rule is: no bland plates allowed.
THE VISION
In a few years I want to see Dining With Gold on supermarket shelves. A product born from a handbag, sitting next to the big names. That's the dream and we're just getting started.
