Blending Mexican dishes and techniques with British ingredients, Santiago Lastra is treading a never-seen-before culinary path at his beautiful terracotta-toned London restaurant KOL.
In the first ten years of professional cooking I never dared create my own dishes because I just kept my head down, worked long hours and practised techniques. But when I turned twenty-five, something changed. I saw how places like Noma were using Japanese techniques to cook local ingredients; why couldn’t I do the same using the methods of Mexican cooking?
After gaining experience in some of the most acclaimed kitchens in Europe, Emily Roux and Diego Ferrari decided to start a journey of their own by opening the refreshingly relaxed Caractère in Notting Hill, and they haven’t looked back since.
Our Signature Series sees a chef cook one of their favourite dishes every week, giving you all the insight, tips and chef secrets needed to master the dish at home. New videos released every Friday.
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