Dish · Signature · 31 ingredients · two days
Mole negro
My grandmother’s recipe, with chilhuacle negro chillies brought back each winter. Served with confit duck leg and blue-corn tortillas.
Field reportLondon
Restaurant General Manager
Tomás Ibarra
A full room, a happy kitchen and numbers that add up.
At a glance
- 90
- covers
- −52%
- staff turnover
- 4.8★
- guest rating
A letter from Tomás
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.
Tomás
Private dinners booking from May
Programmes
Dish · Signature · Masa made in-house
Tetela de frijol
Triangular stuffed masa, black beans, hoja santa, salsa macha and a little queso fresco.
Dish · Summer · Raw · served cold
Aguachile verde
Cornish scallops cured in lime and serrano, cucumber, red onion and toasted pumpkin seeds.
Pop-up · 2023– · Founder
Comal supper club
A ten-course dinner on the first Friday of each month in a Hackney bakery. Sold out 26 months running.
Voices
“Every guest feels like a regular when he’s on the floor.”
Career
- 2021–PresentRestaurant General Manager, Maíz, Soho
- 2017–2021Assistant Manager, Brindisa Kitchen
Education
- WSET Level 3 Award in WinesWine & Spirit Education Trust
- Personal Licence HolderWestminster City Council
Strengths
Front of house · P&L · Rotas · Wine list · Bookings · Hiring & training · Health & safety · Licensing
Reports & speaking
- Bib Gourmand, MaízMichelin Guide · 2021–2023
- Best Supper Club, London Food Awards2024