Tom Aikens

About Tom Aikens

It’s all change at Tom Aikens’ eponymous Chelsea restaurant – the newly refurbished space also has a new concept: gone is the fine dining classical French cuisine, and in its place is a menu of more edgy, fashionable dishes. Well sourced British produce and fresh foraged ingredients are the stars of the show in this new outfit, though the cooking, too, is truly impressive. Diners will find it hard to choose with dishes like duck and truffle soup, roast foie gras with thyme sabayon and smoked onions, and Romney lamb with ewe’s cheese and battered anchovy on offer. Everything is beautifully presented and ultra-modern – it almost seems a shame to demolish these flawlessly presented works of culinary art … almost. As one would expect at a Tom Aikens restaurant, well-trained staff provide excellent service. The new décor is appealingly rustic, with untreated wooden floors, bare wooden tables and foodie prose lining the walls.