KOL is the UK’s first Mexican restaurant, celebrating the complexity, innovation and diversity of Mexican cuisine and culinary culture, using simple flavors in bold combinations to create vibrant and fresh dishes using the finest British ingredients.
KOL is the debut restaurant from Chef Santiago Lastra and MJMK, which opened its doors in October 2020, and in February 2022 received its first Michelin star and appeared for the first time in the list of The Worlds 50 Best Restaurants at number 73.
In the Photo: Head Chef & Co-Owner Santiago Lastra
The KOL restaurant combines Santiago Lastra’s deeply rooted Mexican heritage with the experience and knowledge he has gained while traveling the world.
In the Photo: CHALUPA — Enoki and Cornish crab chalupa, pistachio mole, scotch bonnet
Santiago Lastra, GQ Chef of the Year 2021 and winner of the 2019 Young British Foodies Award, has a passion for combining traditional recipes from his homeland with regional British products to create vibrant and flavorful dishes.
Santiago started his professional career in Mexico City at the age of 15. Since childhood, dreaming of traveling the world, he went to Spain, where he worked in the Michelin-starred restaurant Europa in Pamplona.
In the Photo: ELDERFLOWER — Yellow pepper nicoatole, caviar, crème fraîche
After returning home and graduating from the culinary school of the Coronado Institute in Mexico City, Santiago returned to Spain, where he worked at the Mugaritz restaurant. Then his “culinary journey” continued in Copenhagen, where he launched NOMA Mexico as the project manager and right hand of Rene Redzepi.
After the end of the project, Santiago moved to London and devoted his time to culinary research trips around the UK and Europe, while gathering inspiration for his debut at the KOL restaurant. Over the next two years, he worked with chefs in some of the best cuisines in the world, in a total of 27 countries, including France, Italy, Taiwan, Georgia and Turkey, which earnt Santiago the nickname “The Nomadic Chef”.
“My idea for KOL was to build a community around the concept of showcasing the quality and essence of Mexican culture and cuisine. While studying Mexican forge, I was fortunate to spend time with the indigenous communities of Mexico, which was a great inspiration for the creation of KOL. I fell in love with London and English foods and decided I wanted to use them as the basis for KOL to celebrate the complexity, innovation and diversity of Mexican food and British ingredients, — says Santiago. — At KOL, we don’t say we cook traditional Mexican cuisine, but the main rule for us is that the food tastes Mexican. It doesn’t have to be Mexican, but Mexican flavor should be at the center of everything. When we create dishes, the inspiration may not only come from Mexico, but also from other places, but the taste will always be rooted in the Mexican taste. Mexican cuisine is a mixture of so many different cuisines and ingredients from all over the world that it is difficult to say exactly what is “traditional” Mexican cuisine.”
In the Photo: RASPADO — Confit scallops, sunflower seed mole, golden beetroots, beach roses
After identifying the ideal location for KOL, Seymour Street in Marylebone, Santiago developed hundreds of dishes in its own test kitchen months before opening.
In the Photo: TACO — Langoustine, smoked chilli, sea buckthorn
The name KOL appeared from the word ‘Col’, which means cabbage in Mexican Spanish and represents Santiago’s belief that the simplest things can be made extraordinary if you believe in them.
In the Photo: Halibut Mextlapique, roasted succulents and a fennel pipian
One of the most popular dishes on the menu, Halibut Mextlapique, showcases an indigenous method of cooking fish, developed along the chinampas (floating gardens) of Central Mexico. The fish is wrapped in corn husks alongside nopales and other vegetables, before cooking directly over the heat of the comal.
KOL offers six- or nine-course tasting experience, with a wine pairing of predominantly Central and Eastern European wines.
“Mexican food is very complex, but at the same time easy to understand and easy to eat, and showcases the identity of Mexicans as a people. We are a warm and cheerful people and our food reflects this, — continues Santiago. — As for food, we only import three products from Mexico: corn, chili peppers and chocolate. In terms of interiors, we have worked with craftsmen not only from the UK, but from all over the world, including Mexico. We felt it was very important to work with Mexican artisans to create a space that makes our guests feel like they are in a beautiful Mexican home, so we have a lot of pieces from various Mexican collectors such as Raiz and Artefakto — combination of modern, vintage pieces and plants decorates colored walls.”
You can also give a try on specially designed mezcal pairing or craft cocktails prepared by the restaurant’s bartender Matthias Ingelmann.
In the Photo: TAMAL — Brown butter corn cake, sheep’s milk yoghurt, strawberry, bee pollen
Santiago and the team proudly bring KOL to life within its 56-cover dining rooms, intimate Chef’s Table and Mezcaleria — a cocktail bar sharing in the delights of Mexico’s most celebrated spirit, mezcal.
The KOL interiors and furniture, designed by A-NRD Studio, combine clean lines, natural textures and a warm, earthy colour palette. The full-length heritage corn husk mosaic from Mexican designer Fernando Laposse is the focal point upon entering whilst the multiple archaic vessels and pots displayed through the restaurant have been sourced from indigenous Mexican communities and restored.
KOL’s delicate tableware has been sourced from 18 artisan potters and craftspeople located across the UK.
The KOL bar has one of the most unique collections of agave and other Mexican spirits in London, and each cocktail draws on influences from traditional Mexican drinking culture, but with seasonal British ingredients.
And every guest here is traditionally welcomed with House Mexican Margarita.
Santiago Lastra: “Our restaurant is a new and distinctive voice in the London restaurant landscape and a prime example of Mexican cuisine. I wanted the “Mexican sun” to shine in England too. To make guests have a good time, feel at home and leave with a great understanding of Mexican food and culture. While our awards and recognition give to me and our amazing team more creative strength, motivation and confidence to go further and keep developing and been thankful to do what we love.”
KOL Retsaurant
Opening Hours: Tuesday: 6pm-late (last booking at 9.30pm), Wednesday to Saturday: 12pm-3pm / 6pm-late (last booking at 9.30pm), Sunday: 12pm-2.30pm
Address: 9 Seymour Street, Marylebone, London W1H 7BA
Contacts: contact@kolrestaurant.com
+44 (0) 20 3829 6888
Instagram: @kol.restaurant
Text: Marina Timo
Photo courtesy: EATWEEKGUIDE
