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Ikoyi: A Journey Through Bold Heat with Recipes

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Are Chan and Hassan-Odukale pinning their hopes on a spot on the list (it is not guaranteed, despite the One to Watch accolade)? “It doesn’t really matter,” says Chan. “This award’s great. Just to be recognised is great.” Ikoyi, named as one of the World's 50 Best Restaurants in 2022, is one of the most original, flavor-driven restaurants of its time. Run by childhood-friend duo Iré Hassan-Odukale and chef Jeremy Chan, the innovative culinary mind behind the unique tasting menu, its menu is inspired by the spices of Sub-Saharan West Africa and produce from local farms and artisan producers. Heat the oil to 170°C in a deep pot and fry the plantain slices for four minutes until golden. Season with fine salt, then scatter 5g raspberry salt over each piece. Take out four room-temperature plates and place a plantain slice in the centre of each. To the left of the plantain, make a quenelle of the smoked Scotch bonnet emulsion, then serve. When we were coming up with a name for the restaurant, we knew that we needed to reflect the sense of interpretation at the heart of our cooking style. Iré mentioned that his birthplace was called Ikoyi, and I replied, 'That sounds kind of Japanese.'" While he makes the comparison to a fashion brand, the fashion world clearly has recognized Ikoyi. Louis Vuitton recruited Chan to open a pop-up restaurant at its maison in Seoul, where he created a menu inspired by the French luxury brand’s “Art of Travel” ethos, while capturing the feeling of Korean flavors, seasonality and ingredients.

Heat 150 g of the grapeseed oil in a deep pot until smoking hot, then add the tomatoes. Leave the tomatoes to fry in the oil until they begin to split and catch on the bottom of the pan. Stir, then continue to fry over high heat until most of the liquid has been reduced. Now in the World's 50 Best Restaurants list as well as a new (ish) home on The Strand and run byIré Hassan-Odukale and chef Jeremy Chan, Ikoyi also has two Michelin stars. This book covers the inspiration for Ikoyi's menu which comes from Jeremy Chan's experiences inHong Kong, Canada, Sub-Saharan Africa and Europe. There are 80 recipes in the book, with each saying how the dish was developed and how they were influenced by seasonality and local producers. A look behind the pass at one of the UK's most creative restaurants was never going to be straightforward How did you arrive at Ikoyi’s visual elements, like the interiors and plating? That style certainly extends to the design of the book. The exciting debut cookbook from the acclaimed chef of the two-Michelin-starred London restaurant IkoyiIn a way the cooking method depicted in the book and implemented at Ikoyi mirrors Chan’s own multicultural, cross-continental upbringing, and at the core, it’s all about defying expectations and forging new identities. Ikoyi, named as one of the World’s 50 Best Restaurants in 2022, is one of the most original, flavor-driven restaurants of its time. Run by childhood-friend duo Iré Hassan-Odukale and chef Jeremy Chan, the innovative culinary mind behind the unique tasting menu, its menu is inspired by the spices of Sub-Saharan West Africa and produce from local farms and artisan producers.

The book includes narratives throughout illustrating Ikoyi's inspiration and inception, as influenced by Chan's experiences living, cooking, and traveling in Hong Kong, Canada, Sub-Saharan Africa, and Europe.

We’ve had people refuse to eat our jollof rice because they think it’s so off the mark,’ says Jeremy, Ikoyi’s head chef. ‘Sometimes they even come over and tell me how to make it! There's no authority on jollof rice, so no matter how aggressive people get, there's no bible to turn to. There's no superstar chef of Nigeria that has the original recipe.’ Rinse the rice gently, changing the water until it runs clear, then drain and allow the grains to dry. In what seems like only a brief moment, Ikoyi has shaken the world of cooking.’ – René Redzepi, chef & co-owner of noma

When chef Jeremy Chan and his business partner, Nigerian-born Ire Hassan-Odukale, launched Ikoyi in London in 2017, restaurant critics lauded it as "intriguing", "challenging", "original and super-delicious", but none seemed quite clear how to define it. Ikoyi: A journey through Bold Heat with Recipes tells the story of Chan’s incredibly creative and innovative approach to cooking. With a Canadian mother and Chinese father, Chan grew up between Canada, Hong Kong and England. A natural academic, he has a degree from Princeton University and only became a chef in his twenties, after a chance conversation with his friend Iré Hassan-Odukale. Each of the 80 recipes in the book is accompanied by a thoughtful essay on the creation, inspiration and techniques behind the dish. Nothing on the menu feels like a second thought to Chan, who is as eloquent about the creation of a miso cookie as he is the restaurant's smoked jollof rice and crab custard. His passion and studious attention to detail shine through. Chan's book is nothing short of epic, and doubles as a stunning (and hefty) coffee table flipper.’ – Tasting TableRun by childhood-friend duo Ire Hassan-Odukale and chef Jeremy Chan, the innovative culinary mind behind the unique tasting menu, its menu is inspired by the spices of Sub-Saharan West Africa and produce from local farms and artisan producers.

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