TomásIbarra
Chef · Private Dining & Pop-ups
Mexican cooking from my grandmother’s comal, at your table.
Private dinners booking from May
Signature dishes
01 · Dish · Signature
Mole negro
31 ingredients · two days
My grandmother’s recipe, with chilhuacle negro chillies brought back each winter. Served with confit duck leg and blue-corn tortillas.
02 · Dish · Signature
Tetela de frijol
Masa made in-house
Triangular stuffed masa, black beans, hoja santa, salsa macha and a little queso fresco.
03 · Dish · Summer
Aguachile verde
Raw · served cold
Cornish scallops cured in lime and serrano, cucumber, red onion and toasted pumpkin seeds.
04 · Pop-up · 2023–
Comal supper club
Founder
A ten-course dinner on the first Friday of each month in a Hackney bakery. Sold out 26 months running.
The cook
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.
“Our guests are still talking about the mole. Tomás cooked, served, explained every dish and left the kitchen spotless.”
Kitchens
- Comal Private DiningChef & founder2023–Present
- Maíz, SohoHead Chef2019–2023
- Brindisa KitchenSous Chef2015–2019
Recognition
- Bib Gourmand, MaízMichelin Guide · 2021–2023
- Best Supper Club, London Food Awards2024