Tom’s Kitchen

Founded by the renowned British chef, Tom Aikens, Tom’s Kitchen currently has two London restaurants, located in Chelsea and Canary Wharf, as well as an international flagship in Istanbul, and a restaurant, bar and deli in Birmingham. The restaurants in Canary Wharf and Birmingham serve British favourites and comfort food classics, whilst the flagship site in Chelsea has recently undergone an extensive refurbishment and introduced an exciting new menu of seasonal British small plates, perfect to be shared with family and friends. With an emphasis on where food comes from and how it is grown, Tom’s Kitchen is dedicated to using UK-based suppliers and local producers, serving fresh, seasonal, ethical dishes in a relaxed and informal environment.

In Birmingham and Canary Wharf, the menus feature starters such as Spicy crab cake with cucumber and quinoa salsa and Steak tartare with egg yolk and sour dough, whilst main courses include Beer battered fish and chips with crushed peas and tartare sauce and Loin of venison with salt-baked celeriac, savoy cabbage and juniper and blueberry jus. Vegetarian dishes also feature prominently on the menus, with choices such as Spiced squash and carrot soup with za’atar and sweet potato crisps; Truffled mac n cheese; and Squash, shiitake mushroom and kale salad with coconut and cashew dressing. For dessert, guests can enjoy Blackberry and pear crumble with custard or Chocolate and peanut butter marquise with salted caramel ice cream and peanut brittle.

Following an extensive refurbishment, Tom’s Kitchen Chelsea relaunched in March 2018, with a new menu of seasonal British sharing plates. From the menu, small dishes include Charred celeriac, cured duck breast, hazelnuts and celeriac puree; Fermented mixed grains, sorrel, brown butter and miso; and Charred squid with rocket and watercress salsa verde. Larger sharing plates also feature, such as the signature TK 7 hour cooked shoulder of lamb hot pot and Chateaubriand with onion tart and Béarnaise. Spread over three floors, the restaurant is located in a beautiful Chelsea townhouse. Following the relaunch, a ground floor bar has become a focal point for both counter dining and drinks, whilst relaxed window seating has also been introduced. Both the ground floor 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.

Each restaurant serves lunch and dinner, as well as weekend brunch dishes such as Eggs Royale; Baked Turkish eggs with sumac yoghurt; and Tom’s Full English. In addition, Tom’s Kitchen Chelsea and Canary Wharf are open for weekday breakfast, offering freshly baked pastries, and dishes including Brioche French toast with caramelised apples and cinnamon cream and Eggs and crushed avocado on toast with chilli, mixed seeds and cashew nuts.

In addition to the restaurants, Tom’s Kitchen Deli is located adjacent to the restaurants in Canary Wharf and Birmingham. The delis serve an array of homemade sandwiches, seasonal soups and hotpots, salads and sweet treats, all perfect for food lovers on the go.

About Tom Aikens:

Tom Aikens is one of the UK’s most acclaimed and inspirational British chefs. His remarkable career took him to David Cavalier’s in Battersea, Pierre Koffman’s La Tante Clare, Pied-a-Terre and Joel Robuchon in Paris to name a few. At 26, Tom became the youngest British chef ever to be awarded two Michelin stars. He is dedicated to serving only the highest quality, ethically sourced ingredients and continually supports The Environmental Justice Foundation to raise awareness of illegal ‘pirate’ fishing and diminishing fish stocks. Tom works closely with various charities including Great Ormond Street Hospital Children’s Campaign, Royal Marsden Cancer Campaign, and School Food Matters where he teaches young children basic cooking skills. He has also written three books: Cooking (2006), Fish (2008) and Easy (2011), and has made several appearances on television.