Founders of Ikoyi in London.

Jeremy Chan and Iré Hassan-Odukale’s Top 5 Fast Food Restaurants in London

Jeremy Chan and Iré Hassan-Odukale of West African restaurant Ikoyi share their top 5 fast food restaurants in London.

KFC. Jeremy and Iré say, ‘A favourite fast food in London, maybe of all time. At worst we have eaten at this establishment twice in the same day. KFC offers the antithesis to an overthought and stressful day at work in the form of a greasy bucket, into which we dive with carnal desire.’

KFC, various locations

Shake Shack. Jeremy and Iré say, ‘We choose Shake Shack for its reliability and proximity to Ikoyi. There is better sourcing and quality at Shake Shack and so one does not feel as debased when consuming alone after work. We usually order the peanut shake and the double shack burger, mainly because it’s the first thing we ever ordered there and so now we choose not to think when returning.’

Shake Shack, various locations

Falafel & Shawarma Camberwell. Jeremy and Iré say, ‘The best value for money chicken or falafel kebab in London at only £3.50. We usually order one or the other when back down south. We truly enjoy the utilitarian simplicity of the ingredients, presentation and unpretentious attitude of this kebab. It has never disappointed.’

Falafel & Shawarma Camberwell, 27 Camberwell Church Street, SE5 8TR

Papa Johns. Jeremy and Iré say, ‘If we are ordering pizza at home, I order Papa Johns, because it’s the only pizza of consistency near to where we live. We cannot explain why we continue to re-order from Papa John’s; we don’t particularly love it but there is something eerily familiar about the smell of their hot pizza box before opening that ignites a kind of childhood nostalgia no other pizza franchise is able to achieve. The Papa Johns pizza is itself void of humanity and feeling yet it still manages to make us feel a little bit better than we did before eating it.’

Papa Johns, various locations

McDonalds. Jeremy and Iré say, ‘Seems like an obvious choice but we have developed a fascination with the way the McDonald’s kitchen works, their consistency of product and the cleanliness of their operation. Recently we’ve been going to the one in Leicester Square, and it’s funny: the newer McDonalds are beginning to have the pristine, laboratory-like sterility of ultra-fine-dining restaurant open kitchens. People constantly sweeping and cleaning, everything seems so under control, every surface polished and shiny. Perhaps we have kitchen envy. Our product of choice is the McNugget — we could eat 1000 of them. Perhaps they are designed to dissolve and shrink in the stomach to activate hunger after consumption. Kind of ingenious.’

McDonalds, various locations