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BIZARRE: Chishuru - What They Never Told You

Murphia List 2025: Irish hospitality stars shaping how Londoners eat celebrated

In stark contrast to the lack of diversity of this year’s Michelin awards, a third of the list is female

Evening Standard

High style, low spend: London’s best chic but cheap restaurants for 2025

Going out shouldn’t mean going broke. Here are our favourite stylish spots that don’t cost the earth

Evening Standard

Eat out for under £60: the cheapest Michelin-starred menus in London

From Chishuru to Veeraswamy, these are the most affordable Michelin-starred menus in town

Evening Standard

From analysis to the latest developments in health,
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Adejoké Bakare named Woman of the Year at prestigious industry awards

The self-taught founder of Chishuru accepted the award for Woman of the Year tonight at CODE Hospitality’s ceremony in Claridge’s ArtSpace

Evening Standard

London gallery brings African artists – and Yoruba culture – to global audience

Adenrele Sonariwo has opened her Rele gallery in Nigeria, Los Angeles and now Mayfair, to showcase the best African artists

The Guardian - UK

London's buzziest restaurants: from Chishuru to Morchella, the 15 hottest tables in town

From West African dining to timeless French bistros, Josh Barrie names the restaurants of the moment

Evening Standard

Good news of the week: Taylor’s Grammy success and AI guide dog hope

From a Michelin Star win for a London restaurant to a superstar-led charity record, here’s what went right this week

Evening Standard

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UK’s first black female Michelin-starred chef: ‘We’re at the forefront of west African food’

Adejoké Bakare, founder and head chef of Chishuru in London, says her achievement feels ‘quite surreal’

The Guardian - UK

Michelin star awards 2024: West African restaurant Chishuru wins first star

Self-taught Adejoké Bakare first made her name with a supperclub

Evening Standard

Roasta Preston, Preston: ‘Takes you far beyond comfort food’ – restaurant review

This cheerful Cantonese diner is a delight, and the menu is worth exploring in depth says Jay Rayner

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