Ikoyi builds its own spice-based cuisine around British micro-seasonality: vegetables slowly grown for flavour, sustainable, line-caught fish and aged native beef. Our kitchen aims to serve produce in its optimal state, harnessing as much flavour as possible while respecting the true nature of the ingredient. The foundation for our menu is a vast collection of spices with a focus on sub-Saharan West Africa, which we have meticulously sourced over the past few years. We explore ingredients such as Grains of Selim, a smoky peppercorn with the scent of eucalyptus, plantains and scotch bonnet chillies, which we ferment, burn and pickle.
Ikoyi is the home to the unique cuisine from co-founders, Chef Jeremy Chan and Restaurant Director Iré Hassan-Odukale. Together they have created a restaurant with strong bold menus that celebrate seasonality with a sense of drama. Using the myriad of rich spice found throughout the region of West Africa as the origin for their dishes, the cuisine is a contrast of elegance and balance, married with the fearless enjoyment of the taste and flavours of the season. The complexity of the cuisine is celebrated in a small but concisely formed wine list with a selection of carefully chosen varietals that match the intricate balance of dishes. One of the most exciting restaurants in the capital, Ikoyi’s cuisine is totally unique to themselves and arguably the most innovative in the city. Ikoyi is situated in the heart of St James’s Market, two minutes walk from London’s famous Piccadilly Circus. The comfortable, calm interiors are based on a natural colour pallet of soft browns and ochre, with bespoke ceramics and glassware. Service is relaxed, approachable and attentive, creating a warm and friendly atmosphere.