Dish · · Signature
Mole negro
My grandmother’s recipe, with chilhuacle negro chillies brought back each winter. Served with confit duck leg and blue-corn tortillas.
Tomás IbarraAnnual report 2026
2026 in review
A full room, a happy kitchen and numbers that add up.
Tomás Ibarra
Restaurant General Manager
London
The year in numbers
- 90
- covers
- −52%
- staff turnover
- 4.8★
- guest rating
Letter from the founder
Dear reader,
I run a 90-cover restaurant: front of house, bookings, wine list, staffing and the P&L.
I’ve cut staff turnover in half by fixing rotas and paying tips fairly.
Tomás
Milestones
2021
Restaurant General Manager
Maíz, Soho
2017
Assistant Manager
Brindisa Kitchen
Highlights
- 01Bib Gourmand, MaízMichelin Guide2021–2023
- 02Best Supper Club, London Food Awards2024
Dish · · Signature
Tetela de frijol
Triangular stuffed masa, black beans, hoja santa, salsa macha and a little queso fresco.
Dish · · Summer
Aguachile verde
Cornish scallops cured in lime and serrano, cucumber, red onion and toasted pumpkin seeds.
Pop-up · · 2023–
Comal supper club
A ten-course dinner on the first Friday of each month in a Hackney bakery. Sold out 26 months running.
“Every guest feels like a regular when he’s on the floor.”
Governance & giving back
Opening support
Hiring, training and systems for a new restaurant.
Service training
Front of house, one day.
Profitability review
Menu, labour and supplier costs.
Education
Wine & Spirit Education Trust
WSET Level 3 Award in Wines, 2019
Westminster City Council
Personal Licence Holder, 2017