News
THE LATEST FROM TOM
AND THE TEAM
INTRODUCING MUSETTE BY TOM AIKENS
Introducing Musette, a restaurant at home dining experience, delivered to your door.
THE HOSPITALITY INDUSTRY GIVES BACK DURING COVID-19
It’s incredibly heartwarming how industries have rallied together through these uncertain and unprecedented times to show unity, strength, sheer love and support.
TOM AIKENS TEAMS UP WITH ONLY A PAVEMENT AWAY TO HELP RAISE FUNDS IN SUPPORT OF THE HOSPITALITY AGAINST HOMELESSNESS CAMPAIGN
ONLY A PAVEMENT AWAY supports homeless people, ex-offenders and vulnerable veterans into jobs in hospitality.
TOM AIKENS & REBECCA KORNER TALK TO COUNTRY & TOWNHOUSE ABOUT THE MAKING OF MUSE
Opening Muse has been one interesting journey and one worth taking.
DAY TRUE, KITCHEN & BATHROOM DESIGNERS TAKE A LOOK AROUND MY KITCHEN DURING COVID-19 LOCKDOWN
Over the first few weeks of COVID-19 isolation period, me, my wife and two young daughters decided to escape London and stay with some friends at their house in the country.
THE WIZARD OF BELGRAVIA! – BY LIDIJA ABU GHAZALEH
Lidija dives into the depths of the culinary world to showcase the beauty and the magic that happens in the kitchen and beyond.
Projects
OUTSIDE THE KITCHEN
CITY OF BIRMINGHAM RESTAURANT OF THE YEAR
Fantastic to hear that @tomskitchens #Birmingham has been nominated as Restaurant of the Year at the next City of Birmingham business awards! You can vote for us here – Thanks
TEA BANQUET AT MOUNT LAVINIA HOTEL
The tea banquet at @mountlaviniahotel The course here is the delicious local crab with two types of fermented coconut with one being spiced, using just the old coconut grated
BREAKFAST AT TOM’S KITCHEN
Kick off your day at @tomskitchens with some of our new bright breakfast menu dishes like these chia seed & acai super fruit bowls and mixed breakfast
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Recipes
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FROM TOM HERE
Baked Alaska
A dinner party classic bringing together cool ice cream and berries with contrasting warm meringue.
Fig Tart
A sumptuous fig tart with cinnamon ice cream.
Shoulder of Lamb
Seven hour braised shoulder of lamb with onions, thyme and balsamic.
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BOOKS AND
VOUCHERS
MUSE VOUCHER
From the day Tom Aikens burst on to the restaurant scene he has barely been out of the limelight. Awarded two Michelin stars by the age of 26, he has consistently been tipped as one of the hottest and most
talented chefs cooking today.
EASY
Tom Aikens is undoubtedly one of the UK’s most talented chefs. His first restaurant, Tom Aikens, has received huge critical acclaim and was awarded a Michelin star a year after opening, sealing Tom’s reputation as a
culinary leading light.
FISH
We are constantly being told about the benefits of eating fish and seafood – high in protein, low in fat and rich in nutrients. Yet we also know that species like cod and tuna are in danger of extinction while unscrupulous trawlers are over-fishing waters around the world.