Tucked away inside The Peckham Palms, a buzzing hub of Black women‑led businesses – The Flygerians is a vibrant Nigerian bar and kitchen run by powerhouse sister duo Jess and Jo.
The moment you step into the courtyard, it feels less like a standard restaurant visit and more like you’ve accidentally wandered into the best house party in Peckham: music going, cocktails flowing, and plates of serious comfort food flying out of the kitchen.
Meet The Flygerians
The Flygerians didn’t arrive with a big flashy launch; they grafted their way into London’s food scene. Jess and Jo first started out doing pop‑ups and a small pub residency, slowly building a loyal following with their bold flavours and high‑spirited service. From there, things escalated quickly: a permanent home at Peckham Palms, a cookbook, and food appearances at heavyweight cultural events like the House of MOBO.
They’ve also caught the eye of some pretty big names. Sadiq Khan has name‑dropped The Flygerians as one of his favourite restaurants in London, and he’s even been spotted getting stuck into the cooking with them. That’s the vibe here: it’s laid‑back and fun, but it’s also a serious showcase for Nigerian cuisine.
Their motto sums it up perfectly: “Chop life before life chops you.” It’s a Nigerian phrase that basically means: enjoy your life to the fullest before life gets in the way. At The Flygerians, that translates into big flavours, big portions and a big sense of joy.
What to order if you’ve never had Nigerian food
If you’ve never tried Nigerian food before, The Flygerians is a very strong place to start and they make it easy.
The hero dish? Their signature plate of chicken, jollof rice and plantain. You get two pieces of chicken marinated in a closely guarded family “secret sauce”, grilled so it’s sticky, spicy and just the right level of fiery. The jollof rice brings that famous smoky, tomato‑rich flavour, and the fried plantain adds a hit of caramelised sweetness that ties everything together. It’s one of those plates where you plan to “just have a bite” and suddenly it’s mysteriously gone.
From there, you can build your own mini Nigerian feast:
Agege bread
Think soft, slightly sweet, pull‑apart bread – perfect for dunking into sauces or loading up with fillings. It’s the kind of side you don’t think you need until you realise you absolutely do.
Beef suya
Spiced, grilled beef coated in a classic suya spice blend – nutty, smoky and chilli‑rich – usually tossed with peppers and onions. It’s punchy, moreish and dangerously snackable.
Nigerian “fish & chips”
The Flygerians’ take on the classic: battered red bream with cassava chips. It’s familiar enough to feel comforting, but the swap to cassava and bream gives it a whole new personality.
Cassava chips
Chunkier and a bit more substantial than potato, perfect for mopping up sauces and absolutely not to be skipped if you spot them on the menu.
Drinks-wise, they lean into the fun: creamy, tropical, plantain‑friendly sips that balance out the spice and make the whole thing feel like a mini holiday.
Is Nigerian food London’s best‑kept secret?
Nigerian food has long been a staple in homes and community spots across London, but it’s only recently started getting the mainstream restaurant love it deserves. Places like The Flygerians are helping change that. The food is bold, comforting and full of character: smoky jollof, richly spiced stews, grilled meats, fried plantain, fluffy breads and plenty of heat if you want it.
Being based at The Peckham Palms is a huge part of The Flygerians’ story. The whole space is dedicated to championing Black women‑led businesses, and the sisters’ restaurant sits right at the heart of that. It means diners aren’t just coming for a meal; they’re stepping into a community space that celebrates culture, identity and south London creativity.
As a restaurant, The Flygerians feels like a love letter to both Nigeria and London. It’s proudly Nigerian in its flavours and spirit, proudly Peckham in its energy, and proudly London in its openness to anyone curious enough to pull up a chair.