We love a chef’s table, where we can chat with chefs, watch them do their magic and taste experimental dishes before anyone else, and this new experience in Marylebone restaurant COLUMN sounds like a real good’a. Santiago Lastra gives you the opportunity to get behind the scenes access to the dish development process and an insight into how the restaurant combines Mexican techniques and flavors with seasonal British ingredients.
Chef’s Table Experience, housed on the ground floor of the restaurant with front row views of the KOL development kitchen, includes a nine-course tasting menu that changes regularly to reflect the best seasonal produce, such as lobster, mulatto and seaweed. . Broth, purple carrot jerky mole with fermented blackcurrant and truffle, British wagyu beef toast with fermented plum and guajillo, and apple and elderflower nicoatole with hibiscus and meadowsweet are planned for the January menu. Not only will you be able to sample the dishes before they hit the restaurant’s main menu, but you will also be able to learn about the inspiration behind them from the chefs.
It costs £ 145 for Chef’s Table Experience, with an optional wine pairing showing KOL’s wine list, primarily from Central and Eastern Europe, available for £ 115, and you can book dates from January to March for 3-5 guests now same.
Every Wednesday, Thursday and Friday, 6:30 pm
9 Seymour Street, London W1H 7BA