London
Tomás Ibarra
Head Chef
Seasonal cooking, a calm kitchen and food costs under control.
Private dinners booking from May
To begin
I run a 70-cover kitchen and a team of twelve. The menu changes every week with what our farms send us.
I care as much about a happy, well-trained brigade as about what goes on the plate.
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
- Menu consultancyFrom £2,200
Recipes, costings and training.
- Kitchen review£1,500
Systems, waste and margins.
- Guest chefQuote
Pop-up dinners.
Kitchens
- Maíz, Soho2019–Present
Head Chef
- Brindisa Kitchen2015–2019
Sous Chef
Recognition
- Bib Gourmand, Maíz — Michelin Guide, 2021–2023
- Best Supper Club, London Food Awards — 2024
“The calmest, best-run kitchen I’ve worked in.”