TomásIbarra

Head Chef

Seasonal cooking, a calm kitchen and food costs under control.

Private dinners booking from May

Menu development✺Kitchen management✺Food costing✺Training✺Seasonal sourcing✺Food safety✺Butchery✺Menu development✺Kitchen management✺Food costing✺Training✺Seasonal sourcing✺Food safety✺Butchery✺Menu development✺Kitchen management✺Food costing✺Training✺Seasonal sourcing✺Food safety✺Butchery✺

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 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.

At your table

Menu consultancyFrom £2,200
Recipes, costings and training.
Kitchen review£1,500
Systems, waste and margins.
Guest chefQuote
Pop-up dinners.

“The calmest, best-run kitchen I’ve worked in.”

Sous Chef · His brigade

Kitchens

Maíz, SohoHead Chef2019–Present
Brindisa KitchenSous Chef2015–2019

Recognition

Bib Gourmand, MaízMichelin Guide · 2021–2023
Best Supper Club, London Food Awards2024