Ikoyi founders Jeremy Chan and Iré Hassan-Odukale will be present at our Culinary Congress in June, sharing how they are using the ingredients and techniques of West African food to create something a little more high-end than other African restaurants in London.
Known for its delicious Jollof Cuisine, Ikoyi states that they combine bold heat and umami with the highest quality products we can find in a warm and welcoming environment. We explore ingredients such as Grains of Selim, a smokey peppercorn with the scent of eucalyptus, wild black tiger prawns and scotch bonnet chillies, which we ferment, burn and pickle.
Childhood friends with a passion for precision and unusual flavours, Jeremy and Iré set out on a culinary journey to bring a slice of Nigeria's Lagos to West London. Each bringing their own expertise to the table, Jeremy has worked in some of the world's top kitchens, including Noma and Heston Blumenthal's Dinner, while Iré's background is business. They will bring a unique view to the Congress, showcasing their food as well as what West African food stands for.
Jeremy and Iré will be attending day 1 of the Culinary Congress where we'll be exploring Modern British, Patisserie, Cakes & Desserts, American Korean, West African, Persian & Middle Eastern, American Barbecue & Fire Cooking, Modern French and Zero Waste / Pre Industrial Cuisine.
They are two of the many great speakers and names that will be running demonstrations at our Culinary Congress 2018, running over 5th and 6th June at Hawker House, Canada Street, London. The congress is a two-day exploration of trendsetting cuisines and culinary innovation, brought to life by the world's best chefs, mixologists and innovators with a trend narrative from thefoodpeople – a first for the UK. Find out more here, and get your tickets before they're gone.
