Ikoyi builds its own spice-based cuisine around British micro-seasonality: vegetables slowly grown for flavour, sustainable, line-caught fish and aged native beef. I think ‘Ikoyi’ yields to so many cultural interpretations. I don’t watch any box sets or TV programmes, though I do like good films – during lockdown I watched one a day. It’s in a huge hotel, so you’re wandering around this enormous space, walking and climbing stairs  – the prep kitchen is in the basement so you had to carry your prep up three flights of stairs and go into service with 200 covers. Ikoyi is a restaurant in central London, St James's and it is founded by friends Iré Hassan-Odukale and Chef Jeremy Chan. Whilst London is embracing a restaurant trend of rustic, relaxed and home-style cooking, Jeremy’s dishes emerge from the kitchen like art exhibits – intricately designed and impeccably crafted. Not that chef-owner Chan’s father was impressed. Jeremy Chan is chef and co-founder at Michelin starred Ikoyi in St James’ Market, London. Ikoyi, one of the city’s most innovative and captivating Michelin-starred restaurants, has detailed how it will return after nearly four months of closure. He very rarely said, “This is great” –  he always asked, “What are you going to do next? Jeremy Chan of Ikoyi Restaurant, London _ Chef's View on Vimeo +44 (0)20 3583 4660 (Our reservation lines are open between: 3.00pm – 8.00pm Tuesday to Saturday, we advise booking online for immediate confirmation) Ikoyi is a restaurant in central London founded by friends Iré Hassan-Odukale and Chef Jeremy Chan. Together they have created a restaurant with strong bold menus that celebrate seasonality with a sense of drama. It sounded Japanese, but we’re not a fusion restaurant. Isabella Potí (Restaurante Bros, en Lecce), Ángel León (Aponiente), Albert Adrià (Enigma), Jeremy Chan (Ikoyi, Londres), Sergio Bastard (La Casona del Judío) o Pedro Sánchez (Bagá) también forman parte de ese repertorio de cocineros que dan sentido a esa cocina esencial del menos en más que estará presente en el escenario de Reale Seguros Madrid Fusión 2020. I’m very good at picking up odd quirks of family and friends, and I can do accents as well. The Fritz Coffee Company is in Seoul’s Mapo district, a café in a hanok (a traditional Korean house) where they source beans directly from producers and roast them in-house. We have had the opportunity to work with some very talented people in the creation of Ikoyi. Wines are listed in order of body and flavour intensity, from light to full, and are served in 125ml/750ml measures, with the exception of dessert wines (100ml) & sake (75ml). In 2016 he teamed up with long-time Nigerian friend Hassan-Odukale who was itching to get out of insurance to open a Nigerian restaurant. Delicious, brave, important, “culturally tricky” and “a win-win for London” are others. I usually get Domino’s – I like the fact that it’s synthetic, and mass-produced and consistent. Sourced directly from Matti the farmer in the Boyo region of Cameroon. 12:00 pm – 2:00 pm (Thursday to Saturday). A surgeon or artist. Close personal friends, Chef Jeremy Chan and Restaurant Director Ire Hassan-Odukale opened IKOYI to huge critical acclaim in July 2017 . Impersonations. Close personal friends, Chef Jeremy Chan and Restaurant Director Ire Hassan-Odukale opened IKOYI to huge critical acclaim in July 2017 . 2020, of course, has been a difficult year for Chan and Hassan-Odukale. reservations@ikoyilondon.com, Instagram Tim Raue lets us in on his innermost thoughts…. We don’t think of Ikoyi … I’m not materialistic – I don’t really treasure possessions. Iré Hassan-Odukale and Jeremy Chan have told Eater that when the restaurant reopens in St James’s Market on … I treasure values: my friends, family and health. I had to meet a certain standard,” he says. “He’s not a scary person, but he made me quite driven.”, Chan – Canadian-Chinese – was destined to go into finance. Puzzling, infuriating and confusing are just three of the adjectives London’s restaurant critics used to describe Jeremy Chan and Iré Hassan-Odukale’s Ikoyi when it opened just off Regent Street in 2017. If you could live anywhere, where would it be and why? Why not two?’” Chan remembers. It’s such a chaotic city, but it’s so incredibly beautiful, with those amazing sunsets over the Bay, and this ancient graffiti’d ramshackle architecture. The influential restaurant celebrated its third birthday last month. We combine bold heat and umami to create our own perspective on seasonality. Chefs. They decided to go in together and in 2017 opened Ikoyi, to the consternation and fascination of London’s restaurant cognoscenti. Ikoyi, London: See 188 unbiased reviews of Ikoyi, rated 4 of 5 on Tripadvisor and ranked #2,720 of 23,141 restaurants in London. What’s your current favourite box-set, TV programme or podcast? It’s the best place to get training in precision cooking at high volume, but the hours are brutal. I’m not a bike nut when it comes to brands; I like to have something long-lasting and solid, something to get around on. Out of Africa: Iré Hassan-Odukale and Jeremy Chan . What haven’t you yet achieved that you want to? The influential restaurant celebrated its third birthday last month. Former Dinner by Heston chef Chan and his Nigerian-born friend and business partner Iré Hassan-Odukale launched Ikoyi in the summer of 2017 just south of Piccadilly Circus. 46.7k Followers, 1,692 Following, 1,372 Posts - See Instagram photos and videos from Jeremy Chan (@jeremychanikoyi) Grilled Oyster, Vinegar Jelly & Kaluga Hybrid Caviar, Scallop, Roe Butter Emulsion, Sour Carrot, Confit Turbot & Jerusalem Artichoke & Citrus, Roast Sweetbread & Late Autumn Vegetables, Smoked Jollof Rice, Aged Sheep Kebab & Crab Custard, Sample Lunch Set Menu (available on Friday & Saturday 12:00 - 2:00pm), Filter Coffee served black or white (small or large), Champagne '3 Terroirs', Michel Gonet, France 2013, 1er Cru Rose, Frerejean Fréres, Champagne, France, Champagne ‘Les Mailons’, Ulysse Collin, France 2016, Roditis, Tetramythos, Peloponnese, Greece, Pinot Blanc, Judith Beck, Burgenland, Austria, Semillon, Garage Wine Co, Maule Valley, Chile, Pinot Blanc Blend, Christian Tschida, Burgenland, Austria, Chardonnay, Domaine De la Borde, Jura, France, Chardonnay, Jules Desjourneys, Macon-Prisse, France, Chenin Blanc, Pierre Menard, Loire, France, Riesling Spatlese Trocken, Stein, Mosel, Germany, Gewürztraminer, Marc Kreydenweiss, Alsace, France, Chardonnay, Emmanuel Giboulot, Burgundy, France, Viognier, Domaine Ogier, Condrieu, France, Grenache Blend, Tempier, Bandol, Provence, France, Agiorgitiko, Tetramythos, Peloponnese, Greece, Bobal, Bodega Mustiguillo, Valencia, Spain, 1er Cru Pinot Noir, Fanny Sabre, Burgundy, France, Garnacha, Comando G, Sierra de Grados, Spain, Nerello Mascalese, Frank Cornelissen, Sicily, Italy, Montepulciano, Vini Rabasco, Abruzzo, Italy, Bordeaux Blend, Domaine de Galouchey, Bordeaux, France, +44 (0)20 3583 4660 (Our reservation lines are open between: 3.00pm – 8.00pm Tuesday to Saturday, we advise booking online for immediate confirmation). I normally eat very healthily – this is my end-of-the-week treat. Delicious, brave, important, “culturally tricky” and “a win-win for London” are others. Thai food uses a wide array of seasonings which are very high in Umami. 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 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. We will require all tables back after 2 hours. Ikoyi builds its own spice-based cuisine around British micro-seasonality: vegetables slowly grown for flavour, Ikoyi builds its own spice-based cuisine around British micro-seasonality: vegetables slowly grown for flavour, Both loved and hated, misunderstood but always impressive, it belongs to that category … “He asked, ‘Why only one Michelin star? A deeply thoughtful and analytical chef, Jeremy Chan takes the scientific principles of flavour and applies them to create undeniably delicious food at London's Michelin-starred Ikoyi. I don’t want any artisanal olives or San Marzano tomatoes, I just want the sweet fake tomato sauce, and the fake peperoni, the basic fatty, salty, cheesy package that goes well with alcohol. What is your favourite restaurant – anywhere? Mark Dobbie of som saa, London, and Dr. Johnny Drain. Please inform your server if you have any allergies or dietary requirements. When I first read it I had no idea of its ideological and political underpinnings, but then friends would look shocked and say, “But that’s Donald Trump’s favourite book”. ... he opened the »Ikoyi« restaurant in the heart of London in 2017, which received a Michelin star after only one year. Ikoyi welcomes you to our bar where we also serve ingredients inspired by the West African region. London is so regimented,  its fast-paced, it’s expensive to run a business, you’re constantly dealing with contracts and agreements… Naples seems chilled-out in comparison. Introducing Ikoyi: one of Lagos, Nigeria’s most enviable neighbourhoods – and now, one of London, England’s most enviable restaurants. Ikoyi is available for exclusive hire throughout the week, subject to availability. We also provide external catering, for more information please email reservations@ikoyilondon.com or call the restaurant. At Ikoyi, Princeton-educated Jeremy Chan and his friend, LSE graduate Iré Hassan-Odukale, combine ingredients and flavours from West Africa with Chan… What is the character trait you most wish you could change in yourself? Other 1 Michelin Star Chefs; Jeremy was born in North West England but spent his childhood travelling throughout Europe, the United States and Hong Kong. “My father pushed me really hard. I don’t listen to podcasts either, but I read a lot. For me, it’s about expressing yourself, not letting society tell you it should be this or that style. To choose just one, I’m easily distracted and I can be bad at listening to other people and what they have to say. And most importantly, the food is fantastic. Puzzling, infuriating and confusing are just three of the adjectives London’s restaurant critics used to describe Jeremy Chan and Iré Hassan-Odukale’s Ikoyi when it opened just off Regent Street in 2017. 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