Restaurant introduces Jollof rice to Central London populace
The restaurant, which is located somewhere in St James’s Market is born out of a friendship between Chef Jeremy Chan and Director Iré Hassan-Odukale which is inspired by Hassan-Odukale’s roots in Nigeria and they’re looking to create a menu based on West African regions and Jollof cuisine.
While Co-founder and Director, Iré, who was born in Ikoyi, Lagos (an inspiration for the name of the restaurant) will be taking charge of front-of-house, Head Chef Chan has worked with Heston Blumenthal and at Noma and Hibiscus will be bringing his expertise to create highly skilled dishes.
According to Chef Chan, the restaurant boasts of meals combining high-quality produce combined with West African seasoning to create dishes such as Rare Breed Lamb Ribs with Asun Relish, Octopus Pepper Soup with Coastal Herbs, Wild Nigerian Tiger Prawn, with Banga Bisque and Corn Grits, Suya Blade of Beef, Jollof rice with Smoked Bone Marrow and Groundnut Miso.
Anthea Harries, on behalf of the St James’s Market Partnership said: “We’re delighted to see Ikoyi complete the roster of world class restaurants at St James’s Market, further strengthening the area’s reputation as the destination of choice for the best in international dining. Ikoyi brings a fresh array of exciting flavours to London’s food scene and we’re thrilled they’ve chosen St James’s Market as the place to make their mark.”
Iré Hassan-Odukale of Ikoyi said: “We are privileged to have been selected to join St James’s Market and to call it our first home and we believe it’s the perfect location for us to introduce Jollof Cuisine to a London and global audience.”