Hi Martín Milesi, are you able to tell us a little bit more about your trip4real?
Right now I’m hosting a special 12 person supperclub inside the S t. Pancras Clock Tower where I serve a 7 course tasting menu inspired by the flavours of my native Latin America. Ceviche, slow cooked pork torresmo, sweet, potatoes, Argentine steak and dulce de leche...all paired with Argentine wine of course.
Where did the inspiration for UNA come from? Why St. Pancras? Is there a story here?
UNA one table, one restaurant, twelve guests is the result of a many ideas I had about food. Seven years ago, I envisioned a restaurant where no one knew anyone and a kitchen that worked exclusively for one table. St. Pancras is a perfect setting. Most Londoner’s recognize the tower as a symbol of movement and chaotic commuting energy. That’s why it’s so surprising when you experience the intimacy of UNA, the juxtaposition of exclusivity and inclusivity makes it one of a kind.
So, when I moved to London, I knew my first project would be a popup. The eureka moment was when I met the Clock Tower’s owner and visited the quiet refuge for myself.
Any clues where the next culinary adventure might take place?
Another place, another project. Although, I’d love to take UNA to other cities in Europe.
Where do you go in London to hunt for inspiration for food ideas?
The Saatchi Gallery .
Where's a must go spot for hungry Londoners?
“On the bab”, authentic Korean cuisine in Old Street. They opened a new place in Covent Garden, too.
If we were to follow you one afternoon in London, where would you be going?
Just walking through the city. It’s that simple. Last week, I ended up at The Angel, a Victorian pub with river views in Bermondsey Wall East. A great little find.
So you're from Latin America, how does the food compare to England?
With brilliant masterminds Alex Atala and Gastón Acurio, Latin American chefs are now a lot more conscious about the origin of products, their roots and the history of our recipes.
Can you let us in to any top secret ideas for new dining concepts?
I have a few ideas brewing, yes. I want UNA to be a permanent restaurant with only one table. Another idea is similar to the one table experience, it’s to invite Latin American chefs to create a one off ‘Latin American banquet’ in a pretty special and unique venue that I’m staying tight lipped about.
What's your favourite thing to eat?
Fish. I could eat fish every day. Raw, cured, smoked, grilled, doesn’t matter.
Finally, who do you look up to?
Chefs who break the rules.
To reserve your spot on Martín’s trip4real activity, click here. And check out the UNA website and find out more about our London local click here.