Our story

The ethos of Tom’s Kitchen is simple: use the very best seasonal and locally sourced ingredients wherever possible. The restaurants work with British suppliers and farmers that are as passionate about growing as the chefs are about cooking.

The team is committed to serving fresh, ethically sourced ingredients and goes to great lengths researching the finest sustainable produce.

Tom’s Kitchen currently has two sites across London and one site in Birmingham. The London locations include Chelsea which opened first in November 2006, followed by Canary Wharf

In addition, Tom’s Kitchen Canary Wharf and Tom’s Kitchen Birmingham have delis next to the restaurants, offering an array of homemade food for guests on the go.

About Tom

Tom Aikens is one of the UK’s most acclaimed and inspirational British chefs. His remarkable career has taken him to David Cavalier’s in Battersea, Pierre Koffman’s La Tante Claire, Pied-à-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.

The celebrated chef 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 has written three books; Cooking (2006), Fish (2008), and Easy (2011), and has made several appearances on television, reaching the final banquet of 2013’s Great British Menu on BBC2 in aid of Comic Relief.

Tom works closely with various charities including: the Great Ormond Street Hospital Children’s Campaign, Royal Marsden Cancer Campaign and School Food Matters, where he teaches young children basic cooking skills.

Our suppliers

All Tom’s Kitchen’s work closely with British supplier and farmers who are as passionate about their produce as we are about cooking and serving it.

Here’s just a few of the wonderful suppliers we use:

The Wild Room

for foraged produce

Lake District Farmers

for meat

Celtic Fish & Game

for fish

Indie Ecology

for food waste farming

Fresh Connect

for fresh seasonal produce


for eggs

Whitstable Bay

for Beer

Canton Tea

for our restaurant & deli tea