In the heart of the British capital, the restaurant run by Chef Jeremy Chan and Iré Hassan-Odukale is a relaxed, comfortable and intimate space with a contagious energy, characteristic of the multicultural city.

With a menu that combines elegance and balance and the fearless enjoyment of seasonal flavours and aromas, IKOYI offers a sensory experience - from the bold dishes that celebrate the best local produce to the rich interior design, where calm and drama come together in perfect harmony.

The project, signed by the Danish architect and designer David Thulstrup, conveys the intensity and boldness of gastronomy through solid architectural elements and a palette of materials based on copper, steel mesh, leather, and oak.

'For me, this is so much about sense of place because we are in a Brutalist building in the buzzy heart of London, a multicultural city, in a restaurant with a highly evolved cuisine based around British micro-seasonality and intense spices. This idea of intensity and warmth and a sort of cultural ambiguity have been the driving force of the inspiration', explains the architect.

The room's design is based on the materials themselves, creating an intimate atmosphere without any superfluous adornments. 'The design language of IKOYI is strong and bold, and it has this richness that comes into play from the contrasts, combined with the tactility and character of the materials. There is no need for ornamentation because there is so much depth to everything', says Thulstrup.

The entrance and interior walls are clad in oxidised copper sheets with beeswax finishes. Large slabs of Gris Catalan limestone, flamed and brushed, form a perfect, symmetrical grid on the floor. The ceiling is covered with a worked and illuminated steel mesh, reminiscent of a culinary sieve. The stools and chairs are covered in brownish leather with a velvety texture. Oak is used for the custom-made tables and the rest of the woodwork.

For David Thulstrup, 'one of exciting aspects of Ikoyi is that it is, on the one hand, absolutely true to place namely a Brutalist building in the centre of London, and, on the other, intentionally cultural ambiguous.'

IKOYI's founders, Chef Jeremy Chan and Iré Hassan-Odukale, are enthusiastic about this step in the restaurant's evolution: 'The space we have designed with David will allow us to fully express our interpretation of seasonality through bold heat and intensify the techniques we have worked on for the past years.'