Socafro Kitchen

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Socafro Kitchen We are a local kitchen bringing a fusion of caribbean and west african tasty meals to you 👨‍?

28/09/2026

Back where it all began. 📍 Standing right here at Phoenix Yard Market in Waterford brings back so many memories. This tiny spot is where I started Socafro Kitchen from absolute scratch—mixing Afro-Caribbean flavours for the Irish palate, taking risks, and serving up something different to this community. Every chef has a starting line; this was mine. Forever grateful for the journey and everyone who supported from day one. 🖤🔥

20/09/2026

So I did a private catering for a special friend for their family gathering in Ireland.

I’m officially a graduate! 🙏🏽🏅🎓After balancing business, family, cooking, travelling and everything else life throws at ...
10/09/2026

I’m officially a graduate! 🙏🏽🏅🎓

After balancing business, family, cooking, travelling and everything else life throws at you, I’m really proud to say that I’ve reached this milestone, and even more proud of the journey that got me here.

For me, this isn’t just about having another qualification behind my name. It’s about continuing to learn, grow and become better at what I do.

And I’m bringing all of that back into Socafro Kitchen.

To everyone who has supported me, ordered from me, attended one of my events, recommended Socafro, shared a post, or simply believed in what I’m building….thank you.

There’s a much bigger vision for Socafro Kitchen, and I’m only getting started.

New knowledge. New energy. Bigger vision.

Now let’s take Socafro to some new heights.

Chef Alistair JD Jeje
Founder, Socafro Kitchen

20/07/2026

Basically tender cooked plantains, braised chicken, sauce ata dindin by Socafro kitchen.

19/07/2026

You’ve been saying you’re going to start your food business this year…

But here we are, and you still haven’t started.

I get it, because I was exactly where you are.

Years ago, I was working a 9-to-5 at Foot Locker, dreaming about owning my own food business. Every day I’d tell myself, “One day.”

The truth is, “one day” never comes.

Everything changed the moment I stopped waiting and took the first step.

You don’t need the perfect kitchen.
You don’t need thousands in the bank.
You don’t need to know everything.

You just need to start.

What’s the one thing that’s stopping you from starting your food business? Tell me in the comments.

Follow me if you’re serious about turning your love for cooking into a real business. I’m sharing everything I wish I knew before I started.

Link in my bio. Get the The Food BusStarter Checklist.

16/06/2026

It’s the small things or the unexpected things that can bring us so much joy. I was actually craving Plantains and the Universe showed up for me again.

04/05/2026

Squid & arancini, red pepper purée.
Technique on one side, flavour on the other.
Socafro doesn’t choose! we do both.

08/03/2026

This isn’t cassoulet.
This isn’t Parmentier.

This is Plantain Royale. 👑

Socafro evolution.

08/03/2026

Mastering the classics: Jambonnette de Volaille à l’Estragon. 🍗 A lesson in precision from deboning the thigh to that perfect Gratin Dauphinois circle.

28/02/2026

From Food Truck to Le Cordon Bleu.

Lamb Parmentier with chestnut and blueberry jus.

Slow-braised lamb shank folded with smoked lamb belly, layered with buttery mashed potatoes and gratinated until golden. Finished with a reduced blueberry brown stock jus for balance.

This is classical French technique from Le Cordon Bleu, clean layers, depth of flavour, and controlled plating.

Address

John Robert’s Square
Waterford

Opening Hours

Thursday 1pm - 9pm
Friday 1pm - 9pm
Saturday 1pm - 9pm
Sunday 1pm - 9pm

Telephone

+353833092185

Website

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