International Women’s Day is fast approaching – and we can’t think of a better way to mark it than a meal with five courses, each by a different female chef. On Sunday March 8, chef Adriana Cavita hosts a collaborative, cuisine-spanning lunch at her Marylebone Mexican restaurant, Cavita. The event will include a live Q&A with the chefs hosted by Justine Murphy: cookbook author, talent manager to Michelin-starred chefs, and founder of luxury food and lifestyle company Mymuybueno.
Each of the five chefs will create a course inspired by their heritage. Maria Bradford’s Sevenoaks Sierra Leonean restaurant, Shwen Shwen, was recently awarded the Michelin Guide’s Bib Gourmand and Opening of the Year for her take on traditional home cooking. She’ll be joined by Welsh Jordanian chef Ayesha Kalaji, owner of Glastonbury’s Bib Gourmand-awarded Middle Eastern restaurant Queen of Cups, named for the tarot card that symbolises feminine energy. Then there’s chef, educator and author Keshia Sakarah, founder of Brixton’s now-closed Caribe; chef, author and Served With Purpose podcast co-host Sabrina Gidda; and Adriana Cavita, founder and executive chef of Cavita, which celebrates the diversity of Mexico’s regional cooking.
During the Q&A, the chefs will tackle topics like sexism in the restaurant industry, the importance of representation, their creative processes, and how they’ve built successful careers during a challenging time for restaurant workers.
Broadsheet asked the chefs to share their thoughts on the industry and their careers so far.
Maria Bradford
As a female chef, what’s the biggest challenge you’ve had to overcome?
The biggest challenge I’ve had to face, as a female chef and especially as a woman of colour in the kitchen, is people taking me seriously. Early on, I came face-to-face with the hard truth that people didn’t expect much from me. I often found myself trying to create space in environments [where people] didn’t want to hear what I had to say and dismissed me for saying it. Because I am a woman, because my country’s cuisine is foreign, spicy, comforting and rich, there’s often the assumption that I should stay within the realm of “home cooking” – that my work should be rustic, familiar and softened. It was clear that the idea of a female chef and an immigrant being successful in fine dining wasn’t something people were too ready to put their faith in.
@shwenshwenbymaria
Ayesha Kalaji
What’s giving you hope about the hospitality industry at the moment?
My gosh it’s bleak at present, and moments of hope seem few and far between. Yet there are still glimmers of hope and joy that we must cling to. New bonds are being forged, and there is a sense of camaraderie that I had previously never seen. These hard times have brought the industry closer together than ever before. We stand united in the face of the hardships we are all facing, side by side, supporting each other.
@chefayeshak
Keshia Sakarah
What’s something you’re excited about in 2026?
I’m very excited to be opening a new space in Stoke Newington with my friend very, very soon that celebrates community and all there is about Caribbean culture.
@keshia.sakarah_
Sabrina Gidda
What advice would you give to up-and-coming female chefs?
Connect to people you admire and/or whose values you share. Ask for advice where you need to, and most importantly back yourself. There is a lot to be said for having complete faith in your work ethic, your contribution, and your ability to deliver and how much value you bring to a business. There’s a tribe of people who are wanting you to win – we are here!
@sabrina_gidda
Adriana Cavita
What’s something that you do differently in your kitchen compared to other kitchens you’ve worked in?
I focus a lot on how we treat each other, and respect is always non-negotiable. I believe in returning to basic manners: asking properly, saying please and saying thank you. Having a strong team is incredibly important. We openly talk about sexual harassment, and this is also included in our training program. Creating a safe space for women to work is very important to me, as I never experienced this in previous workplaces. I also try to have a good balance of women on each team, as this helps create a healthier dynamic. That said, I see it as everyone complementing each other rather than giving more value to women or men. At the end of the day, we are one team with one goal, and if everyone understands that the success of the restaurant benefits everyone, we are already halfway there.
@cavita.restaurante
Tickets to the International Women’s Day lunch at Cavita (Sunday March 8) are £120, and include a welcome drink, five-course menu and a contribution to Refuge, a UK charity supporting women and children affected by domestic abuse.
