en magnum is a treat) and impeccable cocktails (Negroni with date and cacao; vodka soda with scotch bonnet), cocooned in a soothing clay-walled room that aims to capture, says Akokomi, the feeling of tranquility that comes with leaving Lagos for the country.
It’s just the concept for these times: destinations may be off-limits, but destination restaurants, happily, are not.Clench did ‘a crash course’ in traditional Nigerian dishes with Akokomi, dishes he then dismantled and rebuilt again and again and again during lockdown until they were tasting menu-ready.
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