We love a chef’s table, where you can chat to the chefs, watch them work their magic and taste experimental dishes before anyone else, and this new experience at Marylebone restaurant KOL sounds like a real good’un. Santiago Lastra is giving you the chance to get behind-the-scenes access to the development process of dishes and an insight into how the restaurant combines Mexican techniques and flavours with seasonal British ingredients.
The Chef’s Table Experience, hosted on the lower ground floor of the restaurant with front-row views into the KOL development kitchen, includes a nine-course tasting menu that changes regularly to reflect the best seasonal produce – the likes of lobster, mulato & seaweed broth, mole of purple carrot cecina with fermented blackcurrant & truffle, British wagyu beef tostada with fermented plum & guajillo, and apple & elderflower nicoatole with hibiscus & meadowsweet are planned for the January menu. Not only will you be able to try dishes before they hit the main restaurant menu, you can learn about the inspo behind them from the chefs.
It’s £145 for the Chef’s Table Experience, with an optional wine pairing showcasing KOL’s mainly Central and Eastern European wine list available for £115, and you can book January – March dates for 3-5 guests right now.
Every Weds, Thurs & Fri, 6.30pm
9 Seymour Street, London W1H 7BA
kolrestaurant.com