** Two MICHELIN Stars
Built around micro-seasonality
Ikoyi builds its own spice-based cuisine around British micro-seasonality: vegetables slowly grown for flavour, sustainable line-caught fish, and aged native beef.
Their kitchen serves guests an interpretation of produce in its optimal state, harnessing as much flavour as possible while respecting the true nature of the ingredient.
The foundation for their menu is a vast collection of spices with a focus on sub-Saharan West Africa, which has been sourced with utmost care since opening.
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