Ximena Gayosso Gonzalez to lead the kitchen at new Chelsea restaurant Ixchel

Ixchel, named after the Mayan goddess of the moon and textiles, will be the latest venture from Fairbairn Capital and focus on the cuisine of Tulum on the Caribbean coastline of Mexico’s Yucatán Peninsula.

The menu will consist of an all-day tapas style offering with smaller dishes including corn tostadas with albacore tuna sashimi, ponzu toreada sauce and granny smith apple; and pasilla chiles stuffed with cheese and herbs and served with slow-cooked salsa roja, toasted peanuts and garlic oil. 

There will also be larger sharing plates available such as heritage tomato and cactus salad with toasted pine nuts, basil pesto and white balsamic glaze; black tiger prawns; and charcoal pork ribs with roasted new potatoes and corn tortillas.

Gonzalez, who has also worked at the likes of Brat and Ella Canta in London, as well as at Dulce Patria in Mexico City under Martha Ortiz, will lead the kitchen at Ixchel as head chef.

Alongside the restaurant, Ixchel will also hold a ‘hidden’ tequila bar, which the restaurant claims will hold one of Europe’s largest collections of premium tequila and mezcal, sourced directly from artisanal distilleries in Mexico.

Mixologist Steven Manktelow will oversee the drinks list across both the bar and restaurant space.

“I think King’s Road has been missing something like this, so when the opportunity arose to open Ixchel, I leapt at the chance as I have had my eye on the site for a while,” says Fraser Carruthers, founder and managing director of Fairbairn Capital.

“Keeping the vibe high, serving amazing food and great drinks with incredible music is what we are about.

“With elements that we know people love, adding modern Mexican flavours and flair into the mix is really exciting and I cannot wait for people to experience Ixchel.”