"We will be working together to deliver a memorable fine dining experience."

Alex South

Alex South


Aji Akokomi’s West African restaurant Akoko, known for bringing the bold flavours of Ghana, Senegal and Nigeria to London is thrilled to announce its new Executive Chef, Ayo Adeyemi.

Most recently found in the kitchen at the internationally recognised Tippling Club in Singapore, Ayo brings with him a wealth of knowledge from his time working in Michelin-starred kitchens across the globe, including Taj Campton Place Restaurant in San Francisco, and The Hind’s Head and The Fat Duck in Bray.

Ayo will look to lean on his West African heritage, championing traditional flavours, and combining them with the highest quality ingredients.

Commenting on his new appointment Ayo said: “I am delighted to join Akoko and use my experience to bring the ingredients and dishes, which represent my heritage and childhood memories, to the global stage.”

The restaurant's owner Aji announced: “We are so thrilled to have Ayo on board after months of considerable planning. We will be working together to deliver a memorable fine dining experience whilst staying true to our shared heritage."


The new menu will feature snacks like Waina, a fermented rice snack served with Oscietra caviar, Otoro, a tuna croustade with scotch bonnet kani, and Asun, smoked goat with mustard seeds and burnt cucumber.

A new take on the signature Jollof Rice is served with BBQ native blue lobster, the claw poached and served alongside a pepper soup made from the shells.

Unique ingredients like Aridan, a fruit native to West Africa, feature in a dessert made with shiitake bofrot, a Ghanian doughnut, along with uda ice cream.

Ayo will seek to celebrate the flavours and distinctive techniques which truly identify the cuisine, whilst celebrating the ethos of Akoko’s cuisine: fire, umami, and spice.

The new menu is live from 1 October and bookings can be made via the website www.akoko.co.uk

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

Alex South

Alex South

Editor 28th September 2022

"We will be working together to deliver a memorable fine dining experience."