The highly acclaimed British chef, Tom Aikens, has relaunched his flagship Tom's Kitchen restaurant in Chelsea. Following an extensive refurbishment, Tom has introduced an exciting new menu offering seasonal British small plates, perfect to be shared with family and friends.
Tom's Kitchen Chelsea first opened in 2006 as a contemporary all-day brassiere, serving British favourites and comfort food classics in a relaxed and informal environment. Now, the restaurants' exciting renewal brings a welcoming, modern and comfortable feel to the interiors; the perfect match for Tom's contemporary British menus.
The restaurant is located in a beautiful Chelsea townhouse on Cale Street. On the ground floor, a new bar has become a focal point of the restaurant for both counter dining and drinks, whilst relaxed window seating has also been introduced. Both the ground and first-floor dining rooms have been rejuvenated through the introduction of luxurious upholstery and a richer, darker colour-scheme, bringing warmth and cosiness to the space and contrasting to the signature white tile finish and wooden panelling. Meanwhile the third floor of Tom's Kitchen Chelsea boasts two beautiful rooms for private dining and intimate events.
The new sharing-style menu at Tom's Kitchen Chelsea will constantly evolve, allowing Tom and his team to make the most of the short seasons of some of Britain's finest produce, such as asparagus, rhubarb, mushrooms and game. From the menu, small plates such as Cumbrian beef tartare with black garlic aioli, new season turnips and puffed rice and Charred celeriac, cured duck breast and hazelnuts, will be followed by sharing dishes including Charred squid, rocket and watercress salsa verde and Spatchcock Norfolk quail with peanut sauce, pickled sweet cucumber and buttermilk. Those looking for comfort food dishes and Tom's Kitchen classics will be able to choose from Fish pie with cider, leeks and parsley crumb; Chateaubriand with onion tart and peppercorn sauce; and TK Seven-hour slow-cooked shoulder of lamb hot pot.