The Cocochine

London, UK

The scallop is roughly the size of a fist, bathing in a decadent pool of chicken jus, topped with edible kelp (kombu) and Alsace bacon. Sri Lankan-born chef Larry Jayasekara, who heads up The Cocochine in London’s Mayfair, really knows how to cook, and his sourcing, be it seafood or meat, is exceptional. His style can’t be pigeon-holed – he simply takes exceptional cuts and pairs them with what makes sense – see also deer with walnut, cherry and bitter chocolate. Creativity, common sense and excellent execution.

Words by Alex Mead.

This article was taken from the May 2025 issue of Food and Travel. To subscribe today, click here.