"We will be working together to deliver a memorable fine dining experience."
Aji Akokomi’s West African restaurant Akoko, known for bringing the bold flavours of Ghana, Senegal and Nigeria to London is thrilled to announce its new Executive Chef, Ayo Adeyemi.
Most recently found in the kitchen at the internationally recognised Tippling Club in Singapore, Ayo brings with him a wealth of knowledge from his time working in Michelin-starred kitchens across the globe, including Taj Campton Place Restaurant in San Francisco, and The Hind’s Head and The Fat Duck in Bray.
Ayo will look to lean on his West African heritage, championing traditional flavours, and combining them with the highest quality ingredients.
Commenting on his new appointment Ayo said: “I am delighted to join Akoko and use my experience to bring the ingredients and dishes, which represent my heritage and childhood memories, to the global stage.”
The restaurant's owner Aji announced: “We are so thrilled to have Ayo on board after months of considerable planning. We will be working together to deliver a memorable fine dining experience whilst staying true to our shared heritage."
WEST AFRICAN FARE
The new menu will feature snacks like Waina, a fermented rice snack served with Oscietra caviar, Otoro, a tuna croustade with scotch bonnet kani, and Asun, smoked goat with mustard seeds and burnt cucumber.
A new take on the signature Jollof Rice is served with BBQ native blue lobster, the claw poached and served alongside a pepper soup made from the shells.
Unique ingredients like Aridan, a fruit native to West Africa, feature in a dessert made with shiitake bofrot, a Ghanian doughnut, along with uda ice cream.
Ayo will seek to celebrate the flavours and distinctive techniques which truly identify the cuisine, whilst celebrating the ethos of Akoko’s cuisine: fire, umami, and spice.
The new menu is live from 1 October and bookings can be made via the website www.akoko.co.uk
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