Michelin-starred Peter Sanchez-Iglesias details plans for Decimo at The Standard ahead of October 10th launch

Casamia chef Peter Iglesias-Sanchez has confirmed the name of his new restaurant, Decimo, set to launch at The Standard Hotel in London on October 10th.

The chef's latest venture, his first foray in the capital and in the hotel space, will serve food inspired both by his Spanish roots and his fondness for Mexican cuisine, with a heavy focus on grilled meat and fish. 

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He told The Evening Standard that the restaurant would be the culmination of plans he made with his late brother Jonray  - with whom he helped earn a Michelin star for his family's Bristol restaurant, Casamia.

He said: “Me and Jon, we used to talk about things, ideas and concepts of like, what we could do, years and years ago, and I

think all these things have just suddenly come together with this project.” 

The tasting menu, like the a la carte, will be served in tapas style - several dishes at once - featuring caviar tacos, mushroom paella and flame-grilled quail. 

The chef describes the tasting menu as something of a set menu for indecisive customers. He said: "It’s just there to make life easy for when you can’t  bothered. You're just like, ‘I don't know what to have. I'm just going to try that. I've never seen it before.’ This is a good introduction to it.”

Heading the kitchen will be Casamia development chef Josh Green, who he called “a natural born killer when it comes to food."

"Literally give him anything to cook and you'll just be like, ‘Holy s****, that's amazing,’” he added. 

Despite never having aspired to work in the hotel space, the chef said he was excited to, describing The Standard as "unpretentious," and relishing the thought of focusing just on the restaurant rather than on the whole thing, like he and his family do at Casamia and Paco Tapas. 

 “With Casamia and Paco Tapas, that's hard work from my perspective – because it's like, you got to deal with every single almost every single like thing what's happening, from the kitchen, down to design, down to dealing with people, to all the plumbing, everything. So to have all these resources around me and people doing these jobs, it's actually been quite an easy transition.” 

Check out the restaurant's launch menu here.