AN INSPIRING AND CREATIVE JOURNEY Ikoyi burst onto London’s restaurant scene in 2017, and since then Jeremy Chan have not stopped appearing in the media and being a revelation. One of the most forward-thinking chefs in Europe of his generation, Jeremy Chan founded Ikoyi with his friend Iré Hassan-Odukale in 2017 inspired by Nigerian cuisine, completely new and unheard back then. Jeremy Chan is chef and co-founder at Michelin starred Ikoyi in St James’ Market, London. It wasn’t easy. I’ve moved around so much, I don’t want to change my life for some kind of idealised vision. My dad was not a scary person but he made me quite driven. 12 Aug. I drew a logo based on that. Tim Raue lets us in on his innermost thoughts…. 8.33/10, "West African dynamism not to be missed" 46.7k Followers, 1,692 Following, 1,372 Posts - See Instagram photos and videos from Jeremy Chan (@jeremychanikoyi) Sourced directly from Matti the farmer in the Boyo region of Cameroon. Jeremy Chan, chef at Ikoyi in London, one Michelin star. We open for lunch on Friday and Saturday from 12:00 pm (the last seating is at 2:00 pm) and for dinner from Monday to Saturday from 5:00 pm (the last seating is at 8:45 pm). We recommend you reserve online. Chef Jeremy Chan and his business partner Iré Hassan-Odukale employ West African ingredients – scotch bonnet, grains of selim, ndolé leaves – to bring new life to very British things such as Exmoor caviar, Orkney scallops and wild Scottish turbot", "one of the most innovative and original restaurants to open in the capital in recent times.". My bicycle, a super-light Leader, which I ride to work on it every day. A deeply thoughtful and analytical chef, Jeremy Chan takes the scientific principles of flavour and applies them to create undeniably delicious food at London's Michelin-starred Ikoyi. This is how humans can create great things. Visit http://worldsofflavor.com for more information JEREMY CHAN is head chef/co-owner of Ikoyi. My grandparents who I never met, and their grandparents, and their parents. If you were king or queen of the world, what’s the first law you would enact? “Then I freaked out and said I’m never going to work in finance again.”, That epiphany happened when he was working in Madrid, and falling in love with Spanish food. We decided to take it as a chance to get out of the kitchen and get some mental relief. We explore ingredients such as Grains of Selim, a smoky peppercorn with the scent of eucalyptus, plantains and scotch bonnet chillies, which we ferment, burn and pickle. Both loved and hated, misunderstood but always impressive, it belongs to that category … A surgeon or artist. We have had the opportunity to work with some very talented people in the creation of Ikoyi. I’m very good at picking up odd quirks of family and friends, and I can do accents as well. You can order the beans online. How difficult parents can become when they get old. My personality is about 70% artist and 30% logical, structural thinking. They decided to go in together and in 2017 opened Ikoyi, to the consternation and fascination of London’s restaurant cognoscenti. We also provide external catering, for more information please email reservations@ikoyilondon.com or call the restaurant. Ikoyi builds its own spice-based cuisine around British micro-seasonality: vegetables slowly grown for flavour, At Ikoyi, Princeton-educated Jeremy Chan and his friend, LSE graduate Iré Hassan-Odukale, combine ingredients and flavours from West Africa with Chan… He very rarely said, “This is great” –  he always asked, “What are you going to do next? Not that chef-owner Chan’s father was impressed. IKOYI’S JEREMY CHAN & IRE HASSAN-ODUKALE - A NEW FOCUS. Why only one Michelin star, why not two?” He was freaked out when I became a chef because he thought I was going to be a financier or a banker. ... he opened the »Ikoyi« restaurant in the heart of London in 2017, which received a Michelin star after only one year. In 2016 he teamed up with long-time Nigerian friend Hassan-Odukale who was itching to get out of insurance to open a Nigerian restaurant. “He’s not a scary person, but he made me quite driven.”, Chan – Canadian-Chinese – was destined to go into finance. Why not two?’” Chan remembers. Delicious, brave, important, “culturally tricky” and “a win-win for London” are others. His age will be 33 years by the end of 2020. Fotografía de Ikoyi, Londres: Jeremy Chan focused on perfection, kodawari of Yoruba. I had a long break from it as I rode it when I worked at Dinner by Heston and it was associated with the trauma of working there. Thai food uses a wide array of seasonings which are very high in Umami. We chat to the team about their inspirations, their favourite dishes and little known ingredients. Written By Stuart Matthews . Jeremy Chan, chef at Ikoyi in London, one Michelin star. Ikoyi builds its own spice-based cuisine around British micro-seasonality: vegetables slowly grown for flavour, sustainable, line-caught fish and aged native beef. Grilled Oyster, Vinegar Jelly & Kaluga Hybrid Caviar, Scallop, Roe Butter Emulsion, Sour Carrot, Confit Turbot & Jerusalem Artichoke & Citrus, Roast Sweetbread & Late Autumn Vegetables, Smoked Jollof Rice, Aged Sheep Kebab & Crab Custard, Sample Lunch Set Menu (available on Friday & Saturday 12:00 - 2:00pm), Filter Coffee served black or white (small or large), Champagne '3 Terroirs', Michel Gonet, France 2013, 1er Cru Rose, Frerejean Fréres, Champagne, France, Champagne ‘Les Mailons’, Ulysse Collin, France 2016, Roditis, Tetramythos, Peloponnese, Greece, Pinot Blanc, Judith Beck, Burgenland, Austria, Semillon, Garage Wine Co, Maule Valley, Chile, Pinot Blanc Blend, Christian Tschida, Burgenland, Austria, Chardonnay, Domaine De la Borde, Jura, France, Chardonnay, Jules Desjourneys, Macon-Prisse, France, Chenin Blanc, Pierre Menard, Loire, France, Riesling Spatlese Trocken, Stein, Mosel, Germany, Gewürztraminer, Marc Kreydenweiss, Alsace, France, Chardonnay, Emmanuel Giboulot, Burgundy, France, Viognier, Domaine Ogier, Condrieu, France, Grenache Blend, Tempier, Bandol, Provence, France, Agiorgitiko, Tetramythos, Peloponnese, Greece, Bobal, Bodega Mustiguillo, Valencia, Spain, 1er Cru Pinot Noir, Fanny Sabre, Burgundy, France, Garnacha, Comando G, Sierra de Grados, Spain, Nerello Mascalese, Frank Cornelissen, Sicily, Italy, Montepulciano, Vini Rabasco, Abruzzo, Italy, Bordeaux Blend, Domaine de Galouchey, Bordeaux, France, +44 (0)20 3583 4660 (Our reservation lines are open between: 3.00pm – 8.00pm Tuesday to Saturday, we advise booking online for immediate confirmation). 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