Ikoyi, London the acclaimed Michelin-star restaurant of chef Jeremy Chan is opening its doors after the lockdown period with a new menu.
While the new dishes retain the essence of Ikoyi - hyper-seasonal produce, spice and big flavours - there's a focus on comfort and familiarity. Chan used his time in retreat to rework the offering at the restaurant.
"A lot of research, farm trips and theory behind this reopening, trying to adapt to a new kind of dining post-lockdown," says Chan. "We didn’t feel right going back in with a tasting menu, we wanted to show innovation in the direction of food to nourish people. I’d say the restaurant is as ambitious as it was before, we’re just redirecting our energy. We have all changed a bit and we need to show some sensitivity to the world now as opposed to before."
A new menu awaits London diners with a taste for something different, exploring Sub-Saharan spices and ingredients like Grains of Selim, a smoky peppercorn with the scent of eucalyptus, plantains and scotch bonnet chillies, which they ferment, burn and pickle.
Fried Half Chicken & Hot Sauce - Brined Landes chicken, aged beef fat & our hot sauce
Beef Rib Suya & Summer Tomato Salad - 60-day dry aged Warren’s beef, suya spices, tomato & shiso
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.