Akoko appoints Ayo Adeyemi as executive chef

Ayo Adeyemi has been appointed as executive chef of West African restaurant Akoko in London’s Fitzrovia.

He is taking over the role from Theo Clench, who joined Akoko in July 2021. Clench has left to open his own restaurant, Cycene.

Adeyemi has worked in Michelin-starred kitchens around the world, including Taj Campton Place restaurant in San Francisco and the Fat Duck in Bray.

He will lean into his West African heritage to create dishes that combine traditional flavours with high quality ingredients, placing an emphasis on his own style of cooking, which revolves around fire, umami and spice.

His new menu will include waina, a fermented rice snack served with Oscietra cavia; and otoro, a tuna croustade with scotch bonnet kani. Jollof rice will be served with barbecue native blue lobster, with the claw poached and offered alongside pepper soup made using its shell.

The dessert menu features uda ice cream and aridan, a fruit native to West Africa, in shiitake bofrot, a Ghanian doughnut.

Adeyemi 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.”

Aji Akokomi, owner of Akoko, added: “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.”

Prices start from £55 for lunch and £120 for dinner. Wine pairings start at £75.