KOL

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

21/07/2026

R&D: Scallop Ceviche.

23/06/2026

R&D: Duck Mole.

13/06/2026

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

Our fifth year at the . An honour to be amongst the UK’s top 100 restaurants and in such great company - congratulations...
10/06/2026

Our fifth year at the .

An honour to be amongst the UK’s top 100 restaurants and in such great company - congratulations to every restaurant recognised this year.

Massive thanks to our team who make KOL what it is every single service, and to every guest who keeps coming back. You’re the reason we’re here.

What a night.

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.

Address

9 Seymour Street
London
W1H7BA

Opening Hours

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

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