This spring and summer, West African chef (and the brains behind Chishuru, which is relocating from Brixton to central London) Adejoké Bakare is taking over the upstairs space at the Globe Tavern until the end of July. Ahead of reopening Chisuru – this time in Fitzrovia – Bakare will be in the Globe’s kitchen alongside industry friends Anna Higham (formerly of Lyle’s and soon-to-open Quince Bakery) and Sirichai Kularbwong (of Singburi), among others, cooking up a set menu inspired by her childhood and Nigerian dining traditions. Highlights from the sample include the likes of Sinasir (rice and coconut pancakes with summer squash puree), Abacha Mmri (cassava, young coconut and Scottish hand-dived scallops with a coconut dressing) and celeriac cake (with pumpkin seed sauce, endive and rice). As for drinks, expect wines from independent French producers as well as Chishuru’s cocktails.