TomásIbarra
Pastry Chef
Desserts with as much care as the main course.
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 lead pastry at a modern restaurant: plated desserts, petits fours, ice creams and bread for service.
I also make wedding cakes to order.
“The dessert was the course our whole table remembered.”
Kitchens
- Maíz, SohoPastry Chef2020–Present
- Hotel kitchen, MayfairPastry Chef de Partie2015–2020
Recognition
- Bib Gourmand, MaízMichelin Guide · 2021–2023
- Best Supper Club, London Food Awards2024