I’m here at the restaurant KOL. The last thing that made me happy is rhubarb. It is just in season, so we’re making a ceviche with rhubarb and scallops. We also do a dessert with rhubarb. I love this time of year with it being in season, and it is especially good from Yorkshire. Rhubarb in any form makes me happy, really

Non-negotiables are flavour. You never compromise on flavour. I think the most important thing for us when we create a dish is that it needs to taste Mexican. The dish needs to be spicy, fresh, colourful, and appealing. Most importantly, it needs to give you this will to order another one. That’s the question: will you order another one & will you want more? That is very important beyond any presentation or conceptual idea.

Yes, definitely. I think food is a celebration - especially fine dining, which is designed for it.. We’re lucky enough to have people come from all around the world celebrating birthdays, meetings, and sometimes simply life itself. Celebration isn’t limited to fine dining. Even cooking something special for your family on a regular Tuesday can turn an ordinary moment into something meaningful. It’s about care, love, and going the extra mile. Celebration means care and love, but also interaction: using your hands, getting involved, and sharing with others. That shared moment is what is important. Food is made to make people happy and excited, and to bring people together.

Spicy, fresh, and incredibly delicious. Friendly, colourful, and complex. Fun, passionate, and beautiful.

I think it’s probably the basic tortillas. That’s one of the most difficult things about making Mexican food outside of Mexico. It is generally quite hard to find good quality corn masa, and to make it at home is also quite complicated. It is difficult, but I encourage people to buy masa harina if they’re making tortillas at home. I should also mention that I’ve been working for a long time on a new technique to make tortillas without corn masa, using potato mash instead. That will be in my new book, coming out in April - so I’ll be able to tell you more about it then.

KOL has changed me a lot, both as a chef and as a person. There are so many things I’ve learnt about myself, about creativity, and especially about teamwork. I’ve learnt that good things come with time, to be patient, and also trust other people and their ability. Running a restaurant has taught me that while great ingredients matter, the best people are the most important ingredient for success. I’m fortunate to work with an amazing team and continue learning from them every day. For me, learning never stops - it’s the most important part of the journey. Opening a restaurant isn’t the finish line; it’s just the beginning. It’s a journey with your team, one of continual growth and trying to become the best version of yourself.

Don’t be afraid to make it spicy - especially if you’re making a spicy sauce. Another quick win is freshness. Fresh is best, so get all of the ingredients fresh. Finally, get a few really good-quality proteins. If you’re cooking lamb, go to the butcher and ask for great lamb. If you’re using fish, ask for the freshest fish you can find. Avoid canned or frozen products. A spicy sauce, very fresh ingredients, and a great main protein go a long way. Then put some music on, smile, and have fun. For the tortillas, I suggest using flour tortillas. If you want to use corn tortillas, instead of buying them ready-made, buy masa harina. You can find it in health food shops, Whole Foods, or online. Just add water and make them fresh. Otherwise, stick with flour tortillas - and enjoy.