The World’s 50 Best Bars

50 Best: Inside Kol

After more than two years travelling in search of the best ingredients, Lastra has put the finishing touches to a concept that is set to transform Mexican food in the UK

Interview: Ryan Chetiyawardana, Dandelyan

“I used the term ‘burn it to the ground’ but it’s more metaphorical than literal. It would be really disrespectful to Dandelyan if we didn’t create something as memorable.”