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.
Restaurant General Manager
A full room, a happy kitchen and numbers that add up.
Tomás Ibarra · London
- 90
- covers
- −52%
- staff turnover
- 4.8★
- guest rating
On stage
- 2021–2023Bib Gourmand, MaízMichelin Guide
- 2024Best Supper Club, London Food Awards
“Every guest feels like a regular when he’s on the floor.”
Biography
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.
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.
Opening support
Hiring, training and systems for a new restaurant.
Service training
Front of house, one day.
Profitability review
Menu, labour and supplier costs.