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Tom’s Kitchen to relaunch this spring

Tom’s Kitchen to relaunch this spring

Tom Aikens, the acclaimed British chef, has announced the relaunch of his Tom’s Kitchen restaurant in Chelsea this spring. Extensive refurbishment will be done by B3 Designers and Tom will also be introducing a new menu offering seasonal British small plates. The restaurant will be closed between the 12th of February and the 20th of March.

The new menu will be perfect for sharing with friends and family and it will use some of Britain’s finest seasonal produce, such as mushrooms, asparagus, rhubarb, and game birds. Small plates include Beef tartare with black garlic aioli, new season turnips and puffed rice and Salt baked heritage carrots, strained yoghurt and carrot top pesto, while larger sharing dishes include Scallops with Fruit Pig black pudding and peas and Spatchcock Norfolk quail with peanut sauce and pickled sweet cucumber relish. Classic dishes such as Fish pie with cider, leeks and parsley crumb, Chicken schnitzel with violet artichoke salad and parmesan, and Seven-hour slow cooked shoulder of lamb with mashed potato and balsamic onions will also be available for those looking for comfort food.

Located in a beautiful Chelsea townhouse, the refurbishment will make the bar the focal point of the restaurant for both counter dining and drinks and it will also introduce window seating. The dining rooms at the ground and first floor will be revitalised with the introduction of luxurious upholstery and a richer, darker colour scheme, bringing warmth and coziness to the space and contrasting to the signature white tile finish and wooden panelling. The third floor will feature two rooms for private dining and intimate events.

Tom Aikens said about the relaunch that “the redesigned space and new menus will allow the restaurant to be more innovative, modern and comfortable”. Its dedication to using UK-based suppliers and local producers will be emphasised in the new menu and in the new space. Photographs telling the story of the seasonal, local, and ethically sourced ingredients will be displayed, while an open pass will allow interaction between the kitchen and the dining room.

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