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Food & Drink

Ikoyi

One of the most forward-thinking chefs in Europe of his generation, Jeremy Chan founded Ikoyi with his friend Iré Hassan-Odukale in 2017 inspired by Nigerian cuisine, completely new and unheard back then. One Michelin star and 3 years later, Ikoyi has largely outgrown itself. The cooking is still very much about the ingenious use of West African spices, but it’s more focused on the interpretation of British seasonality and finely sourced products such as oyster and scallop. In the images from my lunch two days ago…

Absolutely stellar hand-dived scallop from the Orkney Islands, an emulsion of its roe and skirt, grilled pine mushroom, salted chilli and citrus condiment and slowly caramelised squash & Golden Oscietra caviar from N25 Caviar
The brioche
The brioche – incredible
Plantain caramelised with ginger and kombu and preserved cabbage.
Plantain caramelised with ginger and kombu and preserved cabbage. (The preserved cabbage was so spicy but so perfect.)
turbot
Turbot with late autumn vegetables- Kalibos cabbage, Jerusalem artichokes, celeriac & smoked young leeks.
Smoked jollof rice with crab custard.
Smoked jollof rice with crab custard.
Roasted Cep ice cream and pink peppercorn.
A cookie of homemade benne miso, dark chocolate and black truffle.
A cookie of homemade benne miso, dark chocolate and black truffle. It tastes as well as it sounds.
A cookie of homemade benne miso, dark chocolate and black truffle.
A cookie of homemade benne miso, dark chocolate and black truffle.

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