ikoyi_london

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Rice & Peas, a very comforting new dessert.

2018-10-17 19:21

330 4

 

Rice & Peas, a very comforting new dessert.

Very succulent confit kohlrabi.

2018-10-15 21:50

548 19

 

Very succulent confit kohlrabi.

Plantains, on the menu tonight.

2018-10-13 13:05

604 16

 

Plantains, on the menu tonight.

Chambre Separee @kobedesramaults

2018-10-12 23:09

205 0

 

Chambre Separee @kobedesramaults

A lesson in cooking vegetables. Thanks @gertdemangeleer for the inspirational meal. @hertog_jan_brugge

2018-10-11 17:55

269 2

 

A lesson in cooking vegetables. Thanks @gertdemangeleer for the inspirational meal. @hertog_jan_brugge

Duck, baobab, sour carrot & spiced bread sauce. New on our tasting menu.

2018-10-10 23:57

562 7

 

Duck, baobab, sour carrot & spiced bread sauce. New on our tasting menu.

Octopus Mbongo, Turnip & Sorrel on our lunch menu.

2018-10-10 17:05

397 1

 

Octopus Mbongo, Turnip & Sorrel on our lunch menu.

Dry aged hogget, native lobster & ikejime mackerel @kilnsoho 29.10 exploring creativity, technique & spice.

2018-10-08 17:22

372 16

 

Dry aged hogget, native lobster & ikejime mackerel @kilnsoho 29.10 exploring creativity, technique & spice.

Pumpkin & sage dessert with the first pumpkins coming in.

2018-10-04 13:44

407 5

 

Pumpkin & sage dessert with the first pumpkins coming in.

Today we won a michelin star. What an incredible testament to the hard working, loyal team & the incredible suppliers from Cornwall to Nigeria, France & beyond. Big love to all those friends (you know who you are!) who supported us from the start and saw our potential & massive respect to @michelinguide for seeing it too. #michelinstar

2018-10-01 20:21

2070 286

 

Today we won a michelin star. What an incredible testament to the hard working, loyal team & the incredible suppliers from Cornwall to Nigeria, France & beyond. Big love to all those friends (you know who you are!) who supported us from the start and saw our potential & massive respect to @michelinguide for seeing it too. #michelinstar

Our version of foie gras. Pork jowl cured and cooked for days, yielding a melt in the mouth finish and slight crunch on first bite. On fermented red pepper and caramelised milk bread. Thanks @hchuaeoan for the 📷

2018-09-30 23:02

759 14

 

Our version of foie gras. Pork jowl cured and cooked for days, yielding a melt in the mouth finish and slight crunch on first bite. On fermented red pepper and caramelised milk bread. Thanks @hchuaeoan for the 📷

Pure flavours @empiricalcph @lars_williams @leetiernan

2018-09-30 20:40

145 2

 
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