The Más juggernaut continues to gain momentum. After a successful second season at Highgate’s Mary Street Bakery, Sam Ward’s Mexican pop-up returns to the Mantle in May for the series’ third season.
While series one of Más focused on tastes from Mexico’s southern states (aguachile of raw kingfish with fermented pineapple juice served on a corn “gruel”, for instance) and season two took a close look at the Yucatán Peninsula (those jeroches – twice-cooked masa dumplings filled with prawns – were something weren’t they?), Más 3.0 sees Ward putting together a more personal, albeit fiercely regional Mexican menu.
“This round of Más is still hanging about the Yucatán and Oaxaca but will include a few personal favourites and a dish celebrating local farmer Anthea Brown and her Macabee dorper hogget,” says the former chef of El Publico. “I’m very excited to have a dish on the menu that I’ve been playing with for the past four years.”
As always, tickets tend to go fast, so would-be Más goers should run rather than walk – not least because capacity at each dinner is limited to just 32 seats.