Tom Aikens

Tom Aikens is both chef and owner of the restaurant that proudly bears his name. It's a well-designed place from both the elegant interior design, all carefully blended neutrals that is down to the work of design guru, Anouska Hempel, to the obviously well considered menu.

The focus is on varied and seasonal, innovative modern French dishes. Exciting accompaniments makes the food sound and taste extraordinarily good, the mark of a talented chef indeed. Choices might include beetroot and poached lobster tail with cordo lardo, celeriac and lobster emulsion, and roast pigeon breast with confit leg, pumpkin risotto, foie gras mousse, hazelnut oil and crumbs. 

Appreciation has come in the form of awards such as a Rising Star from the Michelin Guide, five AA Rosettes and from delighted customers. The wine list with over five hundred bins is regularly updated. The Michelin Guide 2008 says "His cooking has moved up a level. Dishes still look appetizing and innovative and original touches remain but the extraneous elements have been reined in."