London – The newly opened restaurant in St James’s Market serves high-end West African cuisine, with a particular focus on typical Nigerian ingredients. Featured on head chef Jeremy Chan’s and owner Iré Hassan-Odukale’s menu are dishes such as wild Nigerian tiger prawn in Banga bisque, a variation on traditional Banga soup.
‘We are creating our own experience and menu that is inspired by some West African ingredients rather than cooking or re-creating existing West African food,’ Chan told Amuse.
Although West African food in London is not new, Ikoyi’s carefully curated menu and contemporary interior by Studio Ashby repositions the cuisine as fine dining. For more on how brands are promoting change in the culinary landscape, buy our Food and Drink Futures Report 2017 here.