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Mingles is one of the restaurants that will leave a long lasting memory, from the precise, original flavours to the unassuming chilled out chef with a love for fried chicken and a highly detailed skill set. Incredible to find inspiration in other cultures with different approaches but similar attitudes. This restaurant is all about flavour. The meal will hugely inspire next year at Ikoyi, thanks @mingleseoul !

2018-12-19 06:08

15 0

 

Mingles is one of the restaurants that will leave a long lasting memory, from the precise, original flavours to the unassuming chilled out chef with a love for fried chicken and a highly detailed skill set. Incredible to find inspiration in other cultures with different approaches but similar attitudes. This restaurant is all about flavour. The meal will hugely inspire next year at Ikoyi, thanks @mingleseoul !

Thanks once again to the @restaurant_florilege team for collaborating West African products & Japanese technique. London, look forward to @hiroyasu_kawate coming to us in February.

2018-12-15 15:15

570 6

 

Thanks once again to the @restaurant_florilege team for collaborating West African products & Japanese technique. London, look forward to @hiroyasu_kawate coming to us in February.

Incredibly humbled to be nominated for “Original Thinking” at the fresh & exciting World Restaurant Awards alongside some very inspiring chefs & restaurants. Thank you for including us & good luck to everyone involved @worldrestawards

2018-12-15 00:27

244 7

 

Incredibly humbled to be nominated for “Original Thinking” at the fresh & exciting World Restaurant Awards alongside some very inspiring chefs & restaurants. Thank you for including us & good luck to everyone involved @worldrestawards

“Pepper soup”, an intense broth of wagyu beef reduced over two days & clarified, served with confit daikon at the peak of season & an infusion of smokey pepper soup spices, kombu oil & cured beef.

2018-12-13 14:31

745 12

 

“Pepper soup”, an intense broth of wagyu beef reduced over two days & clarified, served with confit daikon at the peak of season & an infusion of smokey pepper soup spices, kombu oil & cured beef.

Pork from Chiba fed solely on a diet of cashews, with smoked garri, caramelised pumpkin & a sauce of maitake mushrooms & groundnut. Crazy flavours combining Japanese & West African products. We cooked the pork over binchotan coals and in a pan to crisp its skin on and off the heat with a long rest.

2018-12-13 07:43

698 10

 

Pork from Chiba fed solely on a diet of cashews, with smoked garri, caramelised pumpkin & a sauce of maitake mushrooms & groundnut. Crazy flavours combining Japanese & West African products. We cooked the pork over binchotan coals and in a pan to crisp its skin on and off the heat with a long rest.

Two potent broths getting ready before tomorrow’s collaborations. Botan Ebi shrimp heads infusing into roasted chicken stock & a sweet pumpkin skin dashi.

2018-12-12 06:13

394 4

 

Two potent broths getting ready before tomorrow’s collaborations. Botan Ebi shrimp heads infusing into roasted chicken stock & a sweet pumpkin skin dashi.

Discussing umami techniques via translator Takeshi, purity of sushi and African umami with Saito San before our collaboration dinner.

2018-12-10 06:00

471 6

 

Discussing umami techniques via translator Takeshi, purity of sushi and African umami with Saito San before our collaboration dinner.

Testing dishes for our Christmas lunch menu on the 16th December. Scallops from Devon, sour white potato, brown butter, ehuru & chestnuts, short rib with a deep aged flavour & yielding texture with baobab and carrot. We have a few seats left, please call to book.

2018-12-06 20:55

394 10

 

Testing dishes for our Christmas lunch menu on the 16th December. Scallops from Devon, sour white potato, brown butter, ehuru & chestnuts, short rib with a deep aged flavour & yielding texture with baobab and carrot. We have a few seats left, please call to book.

Japan Times, a great piece on African Ethnobotany, Don Quixote and deliciousness by @melindarjoe @thejapantimes thank you for writing about us. The full article in bio.

2018-12-02 15:21

730 5

 

Japan Times, a great piece on African Ethnobotany, Don Quixote and deliciousness by @melindarjoe @thejapantimes thank you for writing about us. The full article in bio.

Moin moin, a warm & comforting tart of steamed turnips & white beans with a relish of preserved Jerusalem artichokes. A few for dinner tonight.

2018-12-01 16:38

351 3

 

Moin moin, a warm & comforting tart of steamed turnips & white beans with a relish of preserved Jerusalem artichokes. A few for dinner tonight.

Tonight’s beef.

2018-12-01 00:02

674 16

 

Tonight’s beef.

Albert’s country rice, indigenous unrefined rice from Gola, Sierra Leone for next year’s menu.

2018-11-30 11:58

231 6

 

Albert’s country rice, indigenous unrefined rice from Gola, Sierra Leone for next year’s menu.

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