Ikoyi co-founders Executive Chef Jeremy Chan and Managing Director Iré Hassan-Odukale are set to launch Magma Concepts – a new line of sauces and seasonings born from the acclaimed kitchen’s signature flavour combinations and developed for everyday use at home.
The first product, Magma Hot Sauce, will launch on Saturday, 28th March.
Developed over a two-year period, Magma Hot Sauce has been created to carry Ikoyi’s influence beyond the restaurant, delivering a condiment that reflects the signature bold heat found in many of its dishes, with undernotes of citrus and a deep umami-rich finish.
Adapted for everyday use and perfect for the home kitchen, Ikoyi’s Magma Hot Sauce is made from lacto-fermented chillies, citrus and a precise blend of two rare varieties of peppercorns: the ‘white-hot’ heat of White Penja from Cameroon and the ‘sweet-hot’ warmth of Red Kampot from Cambodia. Endlessly versatile, Magma Hot Sauce delivers a touch of affordable luxury and can be added directly to eggs, fried rice, or pizza, used to elevate mayonnaise or dipping sauces, marinades for meat or fish, and even added to cocktails or homemade infusions.
To celebrate the launch, Ikoyi will host a tasting for guests on Saturday, March 28th, in timed slots from 14.00 to 20.15. Guests will enjoy a fried chicken dish with rice or a vegetarian alternative, along with a cocktail, beer, or a non-alcoholic beverage, and of course, Magma Hot Sauce. Attendees will also take home a bottle of Magma Hot Sauce and an exclusive Magma tote bag. T-shirts will be available to purchase at an additional cost.
Iré Hassan Odukale and Jeremy Chan. ©Cristiana Ferrauti
Tickets will be priced at £50 and released on 25th February.
Ikoyi’s Magma Hot Sauce (£10) will be available to purchase from Saturday 28th March on Magma’s website: www.magmaconcepts.co
