Tipped to be the hottest opening of the year, 2 Michelin star IKOYI relaunches in new home at Strand 180 building, on Surrey Street. Lead by the talented Jeremy Chan and Iré Hassan-Odukale.

IKOYI builds on spiced-based cuisine around British micro-seasonality: vegetables slowly grown for flavour, sustainable line caught fish, and aged native beef. The foundation of the IKOYI menu is a vast collection of spices with a focus on sub-Saharan West Africa, which has been sourced with the upmost care.

This is a unique one-of-a-kind Project by Advance, with innovation delivered in abundance. Bespoke meat and fish aging refrigeration, high efficiency induction cook suite and hand-made commissioned one-off parrilla grill.

Manufacturers included – Control Induction, Foster Refrigeration, Winterhalter, Adande Refrigeration, Advance Fabrication, Eurocave, MKN.

“Moving our very special restaurant into our new location is a landmark moment for IKOYI. It was critical to us, that all partners on this project were aligned to our vision and direction for the restaurant. Projects by Advance proved to be the perfect kitchen partner. They hit the brief right from the go, delivering a one-off triple aging display for meat, poultry and fish respectively which beautifully marries into the front of house design by David Thulstrup seamlessly. This continues to a truly innovative open kitchen, with a one-piece bespoke induction suite complimented with a handmade one-off drop in grill. It’s a pleasure to work on such a great platform and look forward to many years of serving our guests with iconic IKOYI flavours and experiences” Jeremy Chan, Owner

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