Ikoyi London, Sept 2020

September 2020, London, UK. Post Lockdown, Jeremy Chan and team are better than ever.

Plantain, kombu, ginger and thick-cut honey truffle ‘cookies’.

Mackerel, langoustine oil, the greatest cuisson on mack ive ever come across.

Tetra squash, Ikoyi’s own-made pumpkinseed miso, husk cherries, juicy like a roast steak with a brûlée top of honeyed butter. Supreme vegetable cooking.

Steamed monkfish wrapped in fresh kelp, roast chicken wing and Bieber chilli sauce and two purees of quince and salted citrus.

Grouse with fried onion crust, elderberries, carrot puree and an incredible beetroot puree made like a mole with dried spices. With Jeremy’s iconic crab custard jollof rice on the side. Great game dish, one of the best grouse ever, especially with Jeremy’s style.

Ice cream of ceps, overripe plantains, with frozen berries, seabuckthorn and coffee.

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