Michelin-starred Chishuru, the modern West African restaurant from renowned chef Adejoké Bakare, will welcome Jan Ostle and Mary Wilson from Wilsons Bristol for one special evening on Tuesday 24 March.
The night will blend Wilsons classics (using produce from Wilsons Market Garden, the restaurant’s main supplier of vegetables, fruits, and herbs), with a West African Chishuru twist. The menu will include ose ji with radishes and crispy kale, fish head “soup”, raw scallop with consomme, moinmoin with egg and Wiltshire truffle, and cull yaw saddle, offal flat bread with broad bean tops. For dessert, guests will enjoy a Wilsons staple: herb sorbet and marshmallow, as well as a chocolate tart.
The drinks menu will include a wine list, chosen exclusively from small French producers loved by Adejoké, sourced by some of the UK’s best importers. For cocktails, there'll be West African takes on classic favourites: spiced okra martini, Pedro’s ògógóró, vodka, brine, jalapeño, verjus and the Yaji Pineapple Margarita; mezcal, pineapple & ginger shrub, triple sec, lime juice and yaji peanut spice.
Joké and Jan's friendship blossomed a few years back when Joké discovered and fell in love with Wilsons in Bristol. They have stayed in touch ever since that first visit, plotting and planning a four-hands dinner. Londoners can expect a night of explosive, fragrant, unique flavours, and the rare chance to try Bristol's own Michelin and Green-starred Wilsons right in the heart of the city. With Jan’s strong connection to cooking home-grown produce and foraging, combined with Mary's love of food, restaurants and ingredients as a grower, this is a collaboration not to miss.