Restaurants, West African St James'
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London may have a trough-load of upscale north African eateries, but from the rest of the continent? Not so much. Hooray, then, for Ikoyi. It’s a hip little joint, in the otherwise cold St James’s development off Haymarket, specialising in ‘jollof’ cuisine. Technically, that’s a specific Nigerian rice dish (a sort of African paella, at a push), but here they’ve used it as a catch-all for a menu that zips across West Africa, chucking up a host of fusiony flavours that’ll be truly new to most foodie Londoners.

First: the room. They’ve clearly chucked a lot of cash at the place and it’s more homely than other restaurants in the area as a result. Walls are a warm terracotta, with a bevy of rustic hanging clay lamps and a barrier of plants between the dining room and the bar. It’s a lovely mish-mash of modern and trad that nods to Africa without being kitsch. The same could be said for the food.

Where to start? It was all great. Slices of buttermilk plantain with smoked scotch bonnet were well fried, crisp on the outside and soft within. A dusty red covering wasn’t for show, it added a subtle raspberry flavour. Totally unexpected, extremely delicious. The fiery peppers were tempered by being strung through a decent mayo. Heat, it’s worth pointing out, is a thing here. Sweltering, face-sweating pepper heat. It might not be a place to take the faint-hearted.

A diddy rib of Manx Loaghtan (a kind of horny rare-breed sheep) was quite conventional: a trimmed bone clinging to a couple of mouthfuls of perfect pink meat. The relish that came with it was not. It was asun (normally a rub used on goat meat), humming with tamarind – sweet, salty and spicy in equal measure.

The simply named ‘chicken, benne and okra’ was more nuanced in practice. Two neat strips of breast were brined and slow-cooked into a sensually tender state. They came covered in a nutty sauce (benne is a sesame-tasting seed) that was much like a thin satay. Okra can be a slithery beast; here, it was pan-fried whole – ideal for people who normally hate the stuff. A massive bowl of jollof rice was a smoky treat; scooping in juddering marrow from the tiny split bone on top lifted it further. To finish, a bowl of papaya marinated in zobo (a Nigerian drink made from roselle flowers) with soft meringue had a cloud-light texture and a subtle sweetness. It was all really, really delicious.

So yeah: I liked it a lot. Ikoyi’s take on African food feels like a thrilling anomaly even in London’s diverse food scene. Let's hope it's the beginning of a proper trend.

By: Tom Howells


Venue name: Ikoyi
Address: 1 St James'€™s Market
Transport: Tube: Piccadilly Circus
Price: Dinner for two with drinks and service: around £160.
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The permanent spot was launched and Ikoyi; West African inspired cuisine is permanently here. Featured below is Wild Nigerian Tiger Prawn, Banga Bisque & Corn Grits. One of the many dishes I was able to try during their initial launch. My favorite was the beef suya, so much so it was only right my party ordered a second helping. I will be honest, if you are looking for the most authentic Nigerian cuisine this isn't what Ikoyi is about. Its a touch of West African flavours and so you grasp what they are trying to do here in a their very own chic and unique way. Alot has changed on the menu  understand since my last visit but my favourites included the plantain and chicken starters. 

Really interesting flavours and ingredients. I came here on the recommendation of a Nigerian colleague. I wasn't sure what to expect but the food was impressive and the service was helpful without being pushy. Will go back again once the menu changes.

All hype, no substance!! Went on 10 August 2017, the food can only be described as gimmicky, Menu is extremely limited, including drinks (the 'sample menu' on their website IS the full menu). Service is very chaotic with inexperienced, apologetic servers milling around blocking the entrance. I could go on... spent over £100 but left starving! won't go back. The only thing 'Nigerian' about it is its name.