A vision founded by passion.

Cooking wasn’t always my passion, but food was. So many of my childhood memories are rooted in food. I remember the joy of watching my Grandma in the kitchen, and at five years old seeing one of the greatest creations, “puff puff,” being formed right in front of my eyes. I just simply loved to eat.

I’m Ghanaian and Nigerian, so West African food has always had a huge influence on the way I cook. But growing up in Southwark (a real mecca of cultures), I was surrounded by all kinds of cuisines.

As I got older and moved further away, I realised the food just wasn’t the same. So I started cooking whatever I was craving in the moment: jerk chicken, waakye, pretzels, mixed grills, you name it.

That mix of influences is why there’s so much diversity in my cooking. I grew up exposed to so many flavours that over time I’ve adopted them all : why should I choose?

But that’s when it hit me: the flavours I was searching for, I now had the power to create. It was exhilarating. Whatever I craved, I made. But the real shift came when I saw people’s reactions to my food — the cravings for more, the requests, the way they described what I’d cooked as if it were a love song. Those poetic descriptions made me realise: I’d done it.

I’d found my calling. I could do what I love — and do it well.

The name.

Well Covid hit and the frequency of cooking increased, I began mastering my skill and experimenting. I’d make the same dish again and again and again until I was satisfied (nobody ever complained).

One day I was sitting in my room throwing out name ideas to make this business real. I landed on “Rovsnosh”, my sister wasn’t impressed. Then I tried “Yellow Brick” (an estate in Peckham) , she wasn’t opposed. But then I caught myself in the mirror, and it hit me. Every time I cooked, I was wearing the same thing: a purple bonnet.

The brand had created itself. Purple Bonnet was formed.

Rovina Lamptey - Founder and Head Chef.