Adeyemi, who earned Akoko its first Michelin star last year, will oversee the menu at Shakara as consultant executive chef.
Described as ‘showcasing authentic African dishes through a modern lens’, Adeyemi’s dishes will draw inspiration from the ingredients of Nigeria, Ghana and The Gambia.
Victor Okunowo, previously of West African restaurant Talking Drum and a semi-finalist on MasterChef: The Professionals in 2020, will lead the kitchen as head chef.
Set over two floors on Baker Street, Shakara’s space will open up to the main restaurant before leading through to a cocktail bar, stage, and private dining area.
The restaurant will feature resident DJs and live performances of Afrohouse, Afrobeats, R&B and house music.
Spanning 6,000sq ft, the space will be designed by architect Red Deer.
It will feature earthy-coloured terracotta tiles designed to resemble Nigeria’s red soil, and abstract artwork showcasing contemporary African artists.
“Shakara was born from a simple concept – to export the African palette to the world whilst maintaining international standards,” says Jolly Cole, founder of Shakara.
“Our aim is to simultaneously entice the five senses – taste, sound, smell, sight, and touch – to provide our guests with the most memorable experience.
“Shakara offers a twist on contemporary dining, with carefully curated ingredients, ambience, and entertainment from Afro culture.”
Adeyemi, whose CV includes stints at Heston Blumenthal’s three Michelin-starred The Fat Duck and his one-star gastropub The Hind’s Head, both in Bray, left his role as executive chef at West African tasting menu restaurant Akoko in London’s Fitzrovia in September.
It followed a stellar year for the chef, who earned Akoko its first Michelin star in February 2024 and was subsequently named Chef to Watch at the National Restaurant Awards last summer.
