WorldWild Podcast
Episode 12 12th June 2019
Back to the Family Table with Santiago Lastra
Santiago Lastra has long been a nomadic chef, honing his craft and learning more of the traditions of his native Mexico whilst spreading his love of joyous and uplifting food. He played a key role in establishing NOMA Mexico and has been all over the world; London, Milan, Moscow, Tbilisi; all the while developing his sensibility; one that plays with the line between tradition and innovation.
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In this conversation, we discuss traditional foraging knowledge in Mexico, the UK food scene, the history and cultural importance of corn in Mexico, the importance of understanding supply chains as a restaurateur, and how wild food can open up endless possibilities in the kitchen...
'People are more and more proud of their heritage'
- Santiago Lastra, episode 12
About Santiago Lastra
Santiago Lastra is a chef who has travelled a lot in honing his craft. Setting off from his native Mexico first to Hotel Europa in Pamplona with few pennies in his pocket he took the leap to transform his love for food into an ambitious career. He has since moved through many top-flight institutions but it was in Copenhagen that his style began to develop; concocting Mexican menus with local ingredients. He became the project manager at NOMA Mexico where he was charged with finding the best ingredients the country had to offer. He is well-known to the team at Forager for his visits to try new wild flavours. His first restaurant, Kol, is set to open in 2020 in London.
Further reading
About the show
We offer a series of conversations to tap into the wildness within ourselves and to uncover what is possible when we do. It is our hope that through the WorldWild Podcast we can contribute to the revitalisation of wild food culture and conversation around the world.
Through people who know their landscapes intimately, we gather the threads to weave a rich tapestry. Piece by piece the vision of a wilder world comes into view. The wild embrace of nature welcomes us back and offers us a seat at the table. A feast, no less!
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