The story
Jeremy Chan and Iré Hassan-Odukale opened Ikoyi in London in 2017, drawing on Hassan-Odukale’s Nigerian roots to shape a distinctly personal culinary voice. The restaurant has since earned twenty-four National Restaurant Awards, a recognition that reflects years of refining a spice-led modern British cuisine. Chan sources a vast collection of global seasonings while keeping the core philosophy grounded in British micro-seasonality. Vegetables are cultivated specifically for depth, alongside sustainable line-caught fish and aged native beef.
The kitchen treats every component with deliberate restraint, allowing controlled spice to elevate rather than overwhelm the ingredients. Dishes like smoked jollof rice paired with lobster chunks or sweetbread cooked with duck and coffee showcase how Nigerian heritage blends into contemporary British food. This method defines Ikoyi’s approach to British cooking, where careful seasoning balances the richness of aged meats and delicate seafood. Layered plates such as mussel and saffron crème caramel topped with N25 caviar demonstrate the same technical discipline.
David Thulstrup redesigned the venue when it moved to 180 The Strand in 2022, replacing cramped quarters with an open kitchen and a generously proportioned dining hall. Textured copper panels line the walls above a grey stone floor, while a steel mesh ceiling diffuses light into a warm, lantern-like glow. The layout accommodates standard tables alongside an intimate private dining room for six guests. Every material choice supports the quiet intensity of the service.
Recognition
Ambience
Location
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