Standard International and critically acclaimed Chef Peter Sanchez-Iglesias, launch Decimoon the 10th floor of The Standard, London, the brand’s celebrated new hotel in King’s Cross.
Chef Sanchez-Iglesias has achieved Michelin stars for both of his restaurants in Bristol, Casamia (since 2009) and Paco Tapas (since he opened it in 2016). Decimois the Chef’s first restaurant in London.
“Peter is one of the most talented young chefs in the UK, or perhaps anywhere. Not to mention just a totally unassuming, lovely person,” said Standard International CEO, Amar Lalvani. “We immediately saw eye to eye on how we could create something genuine, flavorful, welcoming, social and just fun. The idea of teaming up and giving him this platform to cook food he loves feels just right.”
Serving a fresh interpretation of live fire Spanish and Mexican dishes, Decimo is a strikingly designed, 114 cover restaurant with sweeping, panoramic views of London from the floor to ceiling windows that encircle the entire space. The restaurant is directly accessible via the red elevator on Euston Road and includes a visible kitchen, an intimate, stand-alone bar where food will also be served, and two private dining rooms.
The menu consists of para picar, seafood over ice, aguachile (Mexican ceviche), tacos, salads, and meat and seafood cooked over open fire. Individual dishes include jamon croquetas, caviar-topped tortilla, a table-side prepared Caesar salad, mushroom paella (vegan), suckling pig shoulder, XL langoustines and rib of beef. There will be a la carte service and two Chef’s tasting menus available at £65 or £95 per head.
Designed by The Standard’s long-time collaborator Shawn Hausman, Decimo reflects The Standard’s commitment to sourcing the best materials from around the world. The bespoke bar is Jatoba wood, commonly found in central America. The rattan ceiling comes from the Fong Brothers in California, and macramé drapery comes from Peru’s Cristina Colichon. Yellow and red dimple tiles are made in Brazil with a custom glaze and ceramics and lights are made by Whichford pottery.
The drinks programme has been designed with strong influences from Spain and Mexico. Niki Nakazawa from Oaxaca and Mexico City (who previously collaborated with Noma Mexico) designed the agave program featuring some rare agaves from Oaxaca via her NETA label. All of the mezcals and racillas are made in authentic and traditional methods in clay, copper or hybrid stills.
Wines come predominantly from Spain and Latin America with a focus on low intervention wines from new and emerging winemakers.
“Decimo is all about bringing Spanish and Mexican food together. The combination of my Spanish roots combined with my research and fascination with Mexico, where I was massively inspired by the completely new, yet familiar flavours. This sparked the concept of bringing Mexican influence and technique into our favourite cuisine- Spanish, and showcasing fantastic British produce to execute the menu alongside some of the most renowned artisan drinks producers in Spain and Mexico” Peter Sanchez-Iglesias Executive Chef at Decimo, The Standard, London.
Decimoopens to the public on 10th October. It will be open Tuesday to Sunday. Lunch will be served 12pm-3pm Tuesday to Friday and dinner will be served 6pm-12am on Tuesday-Wednesday and 6pm-3am on Thursday-Sunday. The restaurant takes reservations, and these can be made via the website decimo.london now.
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