The chefs work with over 250 ingredients, locally sourced whenever possible. They use free-range chicken and pork, grass-fed beef, and sustainable fish.

The co-founders, Thomasina Miers and Mark Selby, were inspired by a MasterChef win and a trip to Mexico. They set out to prove to the UK how vibrant and delicious Mexican food can be.

There are fabulous vegetarian options, including a veg/vegan set menu that is highly recommended. The restaurant also offers plantain tacos and bean frijoles.

Yes, customers can get the taste of Mexico to go with takeaway burritos and salads available from the Mexican Street Kitchen truck parked up alongside the river.