KOL

KOL Mexican Soul, British Ingredients
By Santiago Lastra From Chef Patron Santiago Lastra.

26/05/2026

KOL at Tate: More Dates Added.

Due to overwhelming demand, additional dates for KOL at Tate have now been added for 29 and 30 July.

An evening at Tate Modern with a private tour of Frida: The Making of an Icon led by Tate’s expert art guides, followed by a five-course dinner from Santiago and the KOL team in the gallery’s skyline restaurant, inspired by the life and work of Frida Kahlo.

Tickets are £350 per person, including a private tour of the exhibition, welcome cocktail, tasting menu, and two paired drinks, with very limited availability.

Priority reservations open to newsletter subscribers at 12pm on Thursday 28 May. Sign up via the link in bio.

20/05/2026

Behind the scenes: Impossible Cake with our Head Pastry Chef, Laura.

16/05/2026

KOL’s Flavour Library: Rye Koji (part two)

Once fully bloomed, the rye is covered in a fine white mould - a sign it’s ready. Alive and full of flavour, this is where the depth and complexity start building.

05/05/2026

R&D: Viva la Vida.

Crisp buñuelos with yoghurt ice cream pay tribute to Frida’s final painting, Viva La Vida. A still life of bright red watermelons painted days before her death, the work captures her defiant celebration of life in the face of suffering.

As Santiago says: “When you bite into watermelon, it’s like biting into life.”

29/04/2026

R&D: Frida’s Mole.

Mole poblano and slow-braised short rib tamal; a nod to Frida’s great love, Diego Rivera. Mole was Diego’s favourite dish, and his ex-wife is said to have taught Frida the recipe during their time living together.

25/04/2026

Spring.⁠

The delightful pinks of Tomlison & Son’s Yorkshire rhubarb colours our palette. Pickled, for a scallop ceviche with gooseberry aguachile; preserved, infused and dried for head pastry chef Laura’s Impossible Cake.

Spring vegetables brighten a new tamal with asparagus and Spenwood cheese, served with a rich, pozole-inspired broth.

Our flauta is laid open to reveal its layered filling: spring green mole, razor clams and rapeseed ‘caviar’.

The suadero taco returns - a sort-of street taco of slow-cooked beef flank with wild garlic salsa.

23/04/2026

KOL’s Flavour Library: Rye Koji (part one)

A cornerstone of fermentation in our kitchen, rye koji brings gentle sweetness, deep umami and subtle malted notes to dishes across the menu.

Proudly switching out our plaque as we continue to hold our Michelin Star for a fourth year. A huge thank you to our tea...
22/04/2026

Proudly switching out our plaque as we continue to hold our Michelin Star for a fourth year.

A huge thank you to our team and to all our guests for the support.

19/04/2026

R&D: La Casa Azul.

Inspired by the house where Frida lived, created and entertained, this dish reflects her deep connection to home as a place of identity and creativity.

Tulip Paleta. Fleeting, so we caught it while we could. Tulips from Flourish Farm, flash-frozen with liquid nitrogen for...
14/04/2026

Tulip Paleta.

Fleeting, so we caught it while we could. Tulips from Flourish Farm, flash-frozen with liquid nitrogen for a delicate, glass-like snap.

Inside, a prickly pear–inspired sorbet of pear and beetroot with meringue, finished with peach chilli - the petals edible if unsprayed, the stem and core left aside.

From our early spring menu.

09/04/2026

We’re honoured to share a special menu by Chef Santiago Lastra for Tate, inspired by the extraordinary life of Frida Kahlo.

Drawing on intimate details from her diary and retracing her steps from La Casa Azul to Paris, the experience is a vivid expression of her world through three courses: heritage tomato and scallop ceviche with tostadas for painting in vibrant salsas, mole poblano with slow-braised short rib tamal, and buñuelos with yoghurt ice cream inspired by Frida’s final painting, Viva La Vida.

Available 25 June – 31 August at Tate Modern Restaurant, in conjunction with Frida: The Making of an Icon, including gallery entry for lunch or dinner.

Tickets are available via the link in bio or on tate.org.uk.

02/04/2026

Behind the scenes: tulip paleta with our Head Pastry Chef, Laura.

26/03/2026

R&D: Lobster al Pastor.

19/03/2026

Breaking down Scottish Wagyu ribeye for our Huarache dish.

13/03/2026

The knife our chef patron uses for almost everything.

Santiago Lastra x Tate.This summer, chef patron will serve a special menu inspired by ‘Frida Kahlo: The Making of an Ic...
19/02/2026

Santiago Lastra x Tate.

This summer, chef patron will serve a special menu inspired by ‘Frida Kahlo: The Making of an Icon’ at Tate Modern.⁠
⁠
Born in the same city as Frida, the collaboration is deeply personal, translating memory, identity and resilience into flavour through Mexican heritage reimagined with British produce.⁠
⁠
Thank you to the team for the invitation to be part of this exhibition - honoured to bring this experience beyond the gallery.⁠
⁠
Available 25 June - 31 August at Tate Modern Restaurant. Reserve via the link in bio for an exhibition and dining experience with gallery entry and lunch or dinner, with the full menu to be revealed in April.

Michelin Star.We’re so proud to retain our Michelin Star for a fourth year. It’s a real honour, and a true celebration o...
10/02/2026

Michelin Star.

We’re so proud to retain our Michelin Star for a fourth year. It’s a real honour, and a true celebration of the talent, care, and energy our team brings every single day.

Recognition from the never gets old. To be recognised alongside so many inspiring restaurants across the UK, while celebrating and representing Mexico at the table, is such a privilege.

Thank you for the continued recognition. An incredible way to start the week.

26/01/2026

R&D: Taco Campechano.

Quesadilla.⁠ .⁠One of Chef Santiago’s favourite dishes, recalling the quesadillas he enjoyed as a child while travelling...
14/01/2026

Quesadilla.⁠
.⁠
One of Chef Santiago’s favourite dishes, recalling the quesadillas he enjoyed as a child while travelling from his hometown of Cuernavaca to Mexico City.⁠
.⁠
His favourites are made with Oaxacan cheese and mixed mushrooms; ours pays homage to those roadside stalls and the purity and comfort of a quesadilla.⁠
.⁠
We fill a tortilla with short rib braised in pasilla, moulding it around a short rib bone. Once fried, it is finished with cep purée, red onion xnipec, and truffle.⁠⁠

Forge Farm.We spent a day learning about regenerative agriculture at Forge Farm ahead of our 5th Anniversary event in Oc...
14/12/2025

Forge Farm.
We spent a day learning about regenerative agriculture at Forge Farm ahead of our 5th Anniversary event in October.
A small holding on the Oxford Canal, farmer Greg cultivates British squash varieties, pumpkins and heirloom corn, alongside producing raw honey and cider.
Many thanks to Greg for his hospitality and for so generously sharing his stories with us.

New Year’s Eve at KOL.Join us on 31 December, as we open on New Year’s Eve for the very first time.Chef Santiago Lastra ...
07/12/2025

New Year’s Eve at KOL.
Join us on 31 December, as we open on New Year’s Eve for the very first time.
Chef Santiago Lastra and the team have created a special menu for the evening, whilst our beverage team will be pouring some exceptional agave spirits and champagne alongside.
Reservations are now live, with last tables at 21.00 to allow everyone to continue their celebrations. Make a reservation via the link in bio.

16/11/2025

R&D: Trout Zacahuil.

Dulces. Sweets are integral to Mexican food culture. Drawing on Indigenous roots and Spanish influence, they reflect a r...
08/11/2025

Dulces.
Sweets are integral to Mexican food culture. Drawing on Indigenous roots and Spanish influence, they reflect a rich variety of flavours and textures.
Sour and spicy jelly candies are interpreted using carrot and sea buckthorn juice, coated in guajillo sugar for a sharp, spicy finish.
A playful nod to Gansito, the chocolate-coated strawberry-and-cream treat, is a bar of dark chocolate, beetroot jam, and burnt vanilla meringue, topped with sprinkles.
Amaranth fudge, made with puffed amaranth for texture and wrapped in parchment squares, is a final nod to tradition.
Pieces of nostalgic joy, reimagined with ingredients from the British larder.

Dulces. Sweets are integral to Mexican food culture. Drawing on Indigenous roots and Spanish influence, they reflect a r...
08/11/2025

Dulces.
Sweets are integral to Mexican food culture. Drawing on Indigenous roots and Spanish influence, they reflect a rich variety of flavours and textures.
Sour and spicy jelly candies are interpreted using carrot and sea buckthorn juice, coated in a guajillo sugar for a sharp, spicy finish.
A playful nod to Gansito, the chocolate-coated strawberry-and-cream treat, is a bar of dark chocolate, beetroot jam, and burnt vanilla meringue, finished with sprinkles.
Amaranth fudge, made with puffed amaranth for texture and wrapped in parchment squares, is a final nod to tradition.
Pieces of nostalgic joy, reimagined with ingredients from the British larder.

5 Years of KOL.Last Sunday, we celebrated our fifth anniversary with some of the world’s most esteemed chefs: Ana Roš, R...
01/11/2025

5 Years of KOL.
Last Sunday, we celebrated our fifth anniversary with some of the world’s most esteemed chefs: Ana Roš, Rodolfo Guzmán, Thomas Frebel, and Nicolai Nørregaard.
It was a privilege to experience their personal interpretations of Mexican cuisine and their appreciation for its culture. Mexico has been, and continues to be, an endless source of inspiration for us. Its flavours, traditions, and spirit inform everything we do.
Looking back on the evening, we are reminded of our evolution thus far and the journey ahead. KOL today reflects the passion, curiosity, and dedication of our team – without them, none of this would be possible.
We are deeply grateful to all our guests who made the event so special, and many thanks to , , and for supporting this milestone.
Subscribe to our newsletter via the link in bio to stay informed about future events at KOL.

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9 Seymour Street
London
W1H7BA

Opening Hours

Tuesday 6pm - 11:30pm
Wednesday 12pm - 3pm
6pm - 11:30pm
Thursday 12pm - 3pm
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Friday 12pm - 3pm
6pm - 11:30pm
Saturday 12pm - 3pm
6pm - 11:30pm
Sunday 12pm - 6:30pm

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