London
Tomás Ibarra
Chef · Private Dining & Pop-ups
Mexican cooking from my grandmother’s comal, at your table.
Private dinners booking from May
To begin
I grew up cooking in my grandmother’s kitchen in Oaxaca and trained in London, where I spent eleven years in restaurant kitchens, the last four as head chef.
Now I cook private dinners for eight to forty people, run a monthly supper club, and consult on menus for restaurants opening their first Mexican dishes.
From the kitchen
- Mole negroSignature
My grandmother’s recipe, with chilhuacle negro chillies brought back each winter. Served with confit duck leg and blue-corn tortillas. · 31 ingredients · two days
- Tetela de frijolSignature
Triangular stuffed masa, black beans, hoja santa, salsa macha and a little queso fresco. · Masa made in-house
- Aguachile verdeSummer
Cornish scallops cured in lime and serrano, cucumber, red onion and toasted pumpkin seeds. · Raw · served cold
- Comal supper club2023–
A ten-course dinner on the first Friday of each month in a Hackney bakery. Sold out 26 months running. · Founder
At your table
- Private dinnerFrom £95 per guest
Seven courses cooked in your kitchen, served and cleared. Wine pairing on request.
- Event cateringFrom £48 per guest
Taco bars, live fire and canapés for 40–150 guests.
- Menu consultancyFrom £2,200
Recipes, costing and two days training your kitchen.
Kitchens
- Comal Private Dining2023–Present
Chef & founder
- Maíz, Soho2019–2023
Head Chef. Ran a 70-cover kitchen and a team of twelve. Bib Gourmand three years running.
- Brindisa Kitchen2015–2019
Sous Chef
Recognition
- Bib Gourmand, Maíz — Michelin Guide, 2021–2023
- Best Supper Club, London Food Awards — 2024
“Our guests are still talking about the mole. Tomás cooked, served, explained every dish and left the kitchen spotless.”
“The best Mexican food in London, and it arrived at my dining table.”