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.
Tomás IbarraAnnual report 2026
2026
The year in review
A full room, a happy kitchen and numbers that add up.
Tomás Ibarra
Restaurant General Manager
London
- 01The year in numbers
- 02Letter
- 03Milestones
- 04Highlights
- 05Contact
The year in numbers
- 90
- covers
- −52%
- staff turnover
- 4.8★
- guest rating
Letter from the founder
Dear reader,
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
Restaurant General Manager
Milestones
2021
to Present
Restaurant General Manager
Maíz, Soho
2017
to 2021
Assistant Manager
Brindisa Kitchen
Highlights
- 01Bib Gourmand, MaízMichelin Guide2021–2023
- 02Best Supper Club, London Food Awards2024
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.
“Every guest feels like a regular when he’s on the floor.”
Governance & giving back
Opening support
Hiring, training and systems for a new restaurant.
Service training
Front of house, one day.
Profitability review
Menu, labour and supplier costs.
Education
Wine & Spirit Education Trust
WSET Level 3 Award in Wines, 2019
Westminster City Council
Personal Licence Holder, 2017