Sweetbread Suya
.
Turbot & Egusi Miso
.
Aged Duck, Black Trumpet & Sauerkraut
.
Smoked Jollof Rice
.
Citrus Babà & Salted Pine
.
Flower Sugar & Red Long Pepper.
.
Benne Miso & Truffle
.
Another visit to ⭐️⭐️ Ikoyi in London. Another great meal and it’s a joy to watch Jeremy continually pushing forward. I’m sure he’ll get a third star... More
Sweetbread Suya
.
Turbot & Egusi Miso
.
Aged Duck, Black Trumpet & Sauerkraut
.
Smoked Jollof Rice
.
Citrus Babà & Salted Pine
.
Flower Sugar & Red Long Pepper.
.
Benne Miso & Truffle
.
Another visit to ⭐️⭐️ Ikoyi in London. Another great meal and it’s a joy to watch Jeremy continually pushing forward. I’m sure he’ll get a third star within the next three years, then quit cooking and write a thesis on an obscure grain only found in the Xinjiang region of China while also solo sailing around the world while completing an MBA. He just seems to have one of those minds. He learned 6 languages fluently as a teenager just out of curiosity and then added Farsi to the list while studying Philosophy and theory of languages at Princeton. As you do 🤷🏻♂️.
Oh and he’s a pretty good cook to 👌🏻
.
Michelin Guide - ⭐️⭐️
La Liste - 83.00
W50B - 42
Best Chef Awards - 🔪🔪
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #worlds50bestrestaurants #worlds50best #eater #michelinguide Less
