In 2018, when Ikoyi teetered on the edge of closure, chef patron Jeremy Chan knew he had to do something radical. If he was going to go down, he wanted it to be in a blaze of glory. He stopped doing a la carte and introduced a tasting menu - which, as he saw it, meant he could give customers the best possible food. The bold move paid off: last year, the restaurant was awarded a Michelin star, bringing it back, in the chef's words, "from the brink of death." Jeremy chats to The Staff Canteen about why he doesn't want his food to be be pigeon-holed, he wants it to be pioneering; and he refutes any pre-conceived ideas of what Ikoyi should be.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: www.patreon.com/ThestaffcanteenSupport the show

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