Our Story

Tom’s Kitchen is a modern British brasserie serving comfort food. Tom's Kitchen was created to embody all that sharing food with friends and family means. Food is much more than just fuel to sustain. It is food as culture, food that breaks down barriers, and food that brings people together.

The approach is something altogether more natural and organic, where the emphasis is on where the food comes from and how it is grown.

 Tom’s Kitchen always uses UK-based suppliers wherever possible - supporting British farmers is central to its ethos. The country has been scoured for the best ingredients, grown by the most dedicated producers.

 Sure, French chefs from north to south have influenced the Tom’s Kitchen chefs, but the food here is very personal, with a strong identity, and it’s continually evolving.

Tom’s Kitchen takes responsibility for the sustainability and integrity of food – a philosophy that guides their principles today.

The first Tom’s Kitchen opened in November 2006 on Chelsea’s Cale Street, around the corner from the flagship Tom Aikens Restaurant, with a second Tom’s Kitchen opening in London’s historic Somerset House in September 2009, alongside Tom’s Terrace and Tom’s Deli, run in conjunction with Compass Group.

All Tom’s Kitchens are buzzy and friendly, informed yet informal. The perfect environment to meet family and friends - a home away from home, a place to have fun and above all enjoy the pleasures of eating.  

Tom’s open kitchen reinforces those values. Beyond the bare brick walls and bonhomie, the chefs work their magic on the wood-smoke oven, spit roast and grill.

Expect a warm welcome at Tom’s Kitchen. “There might only be one head chef - but the team is the most important element in running a restaurant. They make it tick. Without a good team, we are nothing,” says Tom.

About Tom

Tom has been cooking since the age of 16. Born in 1970 in Norwich, he was inspired by his father and grandfather who were both wine merchants. He tagged along on their exploratory trips throughout France sampling the best of the different regions have to offer.

He was hooked. After studying at Norwich City College Hotel School with his identical twin brother, Rob, who now works with him at Tom’s Kitchen, he forged a career in cooking at legendary establishments that included Pierre Koffman’s Tante Claire as it won its third star, and London hotspot, Pied à Terre, when it gained a second Michelin star, cementing his status as one of Britain’s most exciting chefs. 

His own place soon followed. In April 2003, Tom Aikens Restaurant opened in Chelsea and has since garnered rave reviews and accolades, including a Michelin star since 2004. The restaurant closed for refurbishment in July and will reopen in January 2012.

Tom’s first cookbook – Tom Aikens: Cooking, was published by Ebury in 2006. His second cookbook FISH was published in 2008, and third cookbook EASY was published in April 2011, also by Ebury.

There have also been numerous TV appearances, from popular weekend cooking show, Saturday Kitchen, to Great British Menu and Market Kitchen.

Tom lives in London and when he’s not in the kitchen, he’s running or cycling (or both).