The pair, who both previously held senior roles at St James’s restaurant Fallow, triumphed with their Durban Curry House concept, which is described by Brixton Kitchen as an ‘innovative yet authentic take on the Indian-inspired cuisine of Durban, South Africa’.
As winners, Moody and Morris will host Durban Curry House as a six-month residency in one of Brixton Village’s units on Market Row
They will also receive mentorship from industry stalwarts covering salient topics for new restaurateurs including financial management, intellectual property, and marketing.
“It’s a real privilege to be recognised by some of the industry’s most respected names and to have the opportunity to run our residency in such an iconic and vibrant market like Brixton Village,” say the duo.
Brixton Kitchen relaunched this year having not taken place since its inaugural run in 2019.
The original competition was won by Chishuru’s Adejoké Bakare in the amateur category, and Budgie Montoya, founder of Filipino restaurant Sarap, in the experienced category.
Bakare, who made history in 2024 as the first Black woman in Britain to be awarded a Michelin star for Chishuru, was part of the judging panel for Brixton Kitchen 2025 alongside fellow chef/restaurateurs Robin Gill and Gizzi Erskine.
“Brixton Kitchen is where my journey began, so it was a privilege to come back this year as a judge,” says Bakare.
“The level of talent we saw was remarkable and I was so impressed by the way in which Luke and Layla used flavours and creative atmosphere-setting to express the rich heritage and story behind their dishes.
“I’m looking forward to seeing their residency go from strength to strength.”
Moody and Morris were crowned winners after continuously impressing judges across Brixton Kitchen’s three rounds.
Competing against 40 chefs in total, the pair were shortlisted to present their ‘best bite’ before progressing to the semi-finals, at which they presented two small dishes and a beverage to the judging panel.
The final round saw Moody and Morris compete against fellow finalist Philippe Sonou.
Each ran a fast-paced takeaway service for the public followed by a sit-down dinner at Gill’s Bottle + Rye restaurant on Market Row.
Dishes to feature on the winning menu included cheese and corn samosas; crab curry; and lamb bunny chow.
“We can’t wait to open our doors and share not only our food, but story with the South London community and beyond,” add Moody and Morris.
“This opportunity is the next chapter of our career, and we couldn’t be happier.”