EHO
Where in the service kitchen would you find the hand wash sink and name at least three of the five things that you should always find there?
The pastry sink is the designated pastry sink!!
Should always be stocked with Soap, hand sanitiser, blue roll and a bin.
What year did KOL open?
2020
What veg would you find in a traditional French mirepoix?
Onions, carrots and celery.
Who supplies our caviar?
N25 caviar
A caviar brand based out of Germany but using caviar from China. Each tin of N25 Caviar has undergone 4 stages of selection, grading and quality checks before being labelled. The caviar undergoes a unique maturation process over several months at sub-zero temperatures. This controlled, natural process of ageing requires precision, expertise and a trained palate. Each tin is hand selected at an individual maturation time for the perfect harmony of savory, nutty, creamy and umami flavours with a luxurious pearly texture.
What dish on our menu translates to ”little goose”?
Gansito!
Meaning ”little goose” is a cake bar found throughout Mexico that is used as a celebration cake for anniversaries and birthdays.
Where would a EHO inspector find all of our ferments?
They shouldn't!!!! All ferment should be moved to basement as soon as they enter the building.
What are the first names of both founders of MJMK.
Jake and Marco.
Founded in 2018 and the two are lifelong friends. Now owning 7 venues across London in 7 years!
Who is the father of modern cuisine?
Auguste Escoffier is widely regarded as the father of modern cuisine. He is celebrated for revolutionising French cuisine and establishing foundational concepts that continue to influence cooking practices today.
Where do we get our Wagyu from?
Highland Wagyu
Established by husband and wife team Mohsin Altair and Martine Chapman in 2011, this 25000 acre farm is based in Perthshire in scotland. They breed Japanese wagyu, Aberdeen Angus and Highland cattle.
What is a traditional Mesoamerican dish commonly found in Mexico that is essentially a steamed dumpling made from masa and various fillings, that is then wrapped in corn husk or banana leaf before steaming?
Tamales!!
Please name all chopping board colours and uses.
Blue ( raw fish and seafood )
Red ( Raw meats )
Brown ( unwashed veg )
Green ( Washed veg)
Yellow ( Cooked proteins )
White ( bread and dairy )
Can you name all restaurants apart of the MJMK group?
Casa do Frango 3 locations
KOL
Lisboeta
Fonda
Anglo Thai
In what country did the Caesar Salad originate?
Mexico!!!
What is the name of the company we work with that has 45 small organic farms under its belt that we source lots of high quality hyper seasonal produce from?
Shrub!!!
Harry and Sam started Shrub in 2020, during the COVID-19 Pandemic. Prior to Shrub, they had worked in high pressure professional kitchens, organic permaculture farms and food-chain logistics. Shrub aims to bring kitchens and farmers closer together and allowing small organic farms across the country a broad market to sell to. They have 45 farms under their belt and place a focus on transparency and integrity throughout their supply chain.
What ingredients would you find in a traditional Pico de gallo?
Tomato, onion, Serrano chilli, coriander and seasoned with salt and lime juice!
What are the sanitiser contact times for both regular breakdown and deep clean?
30 seconds for regular breakdown
5 minutes for deep clean
What does the name KOL mean?
Cabbage!!!! Col is spanish for cabbage and the name represents how even the most humble ingredients like a cabbage can be transformed in to something incredible.
Can you name at least 3 of the 5 mother sauce and what they consist of?
Bechamel (a white sauce made by combing hot flavoured milk with a white roux)
veloute (a white sauce made by combing white veal, chicken or fish fumet with a white or blonde roux)
espagnole (a brown sauce made by combining brown stock to a brown roux with mirepoix and tomato puree)
Tomate (tomato sauce made with fatty salted pork breast, mirepoix, thyme and a white stock)
hollandaise (a hot emulsified sauce based on clarified butter and egg yolks.)
Who makes our ceramics such as langoustine plinths and Barbacoa plinths?
Lucia Ocejo Pablo’s sister!!!
Mexican potter based in London. Recently built a gas kiln in the countryside, where she fires all her work every couple of months. She has collaborated with fine dining restaurants such as KOL, Gold, CAVITA, Popolo, and Pophams to create bespoke tableware. Her work is also stocked in spaces such as Cambridge Art Gallery, Golden Earth Studios, Toast, among others
What dish currently on our menu is traditionally whole lamb, goat or beef cooked in pits under ground?
Barbacoa!
Traditional Barbacoa involves cooking meat in a pit lined with hot stones, often wrapped in maguey leaves.
What is the process for lacto fermenting something at KOL?
All lacto ferments must reach a PH of 3-4 by day 10 at ambient temperature. After they must be re packed and stored in clean vac bags in the fridge at 1-4 degrees celcius maintaining a ph of 3-4 for up to 3 months.
Who was the architect that designed KOL restaurant?
Alessio Nardi
Founded by Alessio Nardi in 2015, together with creative partner Lukas Persakovas, the talented duo brings together a breadth of expertise in international interior and furniture design. With a passionate, hands-on approach and an experiential style, A-nrd studio has gained a reputation for creating immersive and transportive spaces that feel intimate and familiar
What is the traditional process for making miso?
The process for making miso is a two stage fermentation. First steamed grains are inoculated with Koji spores to create Koji. Then the Koji is combined with soybeans and salt and fermented for several months to years in large vats.
What is the company in Mexico that we work with to get our heritage corn grains.
Tamoa
Tamoa is a company in Mexico that works with farmers in mexico to produce heritage corn varieties that they can sell across the world. They buy corn in surplus from farms that produce corn for their own consumption. They help farmers to make profit. On average farmers within the Tamoa network receive 43 percent of the final selling price.
What is the difference between mezcal and tequila?
The term mezcal refers to spirits made from the agave plant, while tequila refers to a specific type of mezcal that can only be made from blue Weber agave in five Mexican states.