From West African Woodlands to Michelin-Starred Tables
At Kendake Honey, our golden treasure is born from a distinctive blend of papaya, mango, and shea nut trees—creating a honey that’s rich, complex, and perfectly at home on a discerning palate.
That signature flavor recently took centre stage thanks to the celebrated London restaurant Akoko, which received its first Michelin star in 2024. Built by British‑Nigerian culinary visionaries Aji Akokomi and Ayo Adeyemi, Akoko redefines what modern West African cuisine means—elevating traditional recipes across Nigeria, Ghana, Senegal, and beyond.
Why This Matters for Kendake
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Flavor Synergy
Our honey’s tropical notes of mango and papaya are the perfect partners for Akoko’s refined dishes—especially their signature rice and root-based creations, where sweetness meets savoury elegance. -
Shared Heritage & Quality
Like Kendake, Akoko honours deep West African culinary roots while embracing modern refinement. Their use of British-sourced produce alongside West African spices echoes our philosophy: heritage-driven, globally respected. -
A Celebration of Authenticity
Just as our honey is USDA- and EU-certified organic, untampered by additives, Akoko is raising the bar for authentic, traceable West African ingredient sourcing in fine dining.
Congratulations, Akoko!
We’re proud to see a restaurant that shares our values - excellence, transparency, and cultural celebration—join the Michelin family. If you’ve dined at Akoko and savoured our honey on their dishes, we’d love to hear how it elevated the experience.
With love,
The Kendake Honey Team
