Over the last two months, Meedu and the Ikoyi team have explored a variety of diverse ingredients and cooking styles in order to create a hybrid cooking event that blends their visions into one. As chefs, they share a passion for using hyper-seasonal British ingredients and source from many of the same producers, farmers and suppliers.
The 10-course menu is inspired by their global culinary styles. It blends Ikoyi’s spice-driven cuisine, which is shaped by British micro-seasonality, with Impala’s focus on charcoal grilling, drawing on influences from North Africa and North London. Dishes will include Sweetbread with bordelaise sauce, Lobster with saffron, and Chestnut-fed pigeon with black lime and bay leaf-marinated cockles.
The menu is priced at £250 per person, with optional wine or tea pairings available on request. Seats for the dinner are limited, with two seatings taking place at 17:00 and 20:30.
