Tom’s Kitchen launches new summer menus

Founded by renowned chef Tom Aikens, the ethos of Tom’s Kitchen is simple: use the very best seasonal and locally sourced ingredients wherever possible. The restaurants are committed to working with British suppliers and farmers that are as passionate about growing as the chefs are about cooking. Serving fresh, ethically sourced ingredients, Tom’s Kitchen goes to great lengths researching the finest sustainable produce around.

This June, the Tom’s Kitchen restaurants across London launched wonderful new summer menus, using the finest seasonal ingredients to create contemporary British dishes. There are plenty of light summery options, and a real emphasis on vegetarian and gluten-free dishes as well as sustainable produce, as seen in starters such as Chilled pea soup with fresh peas, lemon, crème fraiche and olives, and main courses including Courgette, dukkha, fennel and turmeric salad with turmeric and saffron dressing.


Further seasonal favourites include Roast fillet of sea bream with braised chicory, heritage tomato salad and olives, and from the grill, Grilled baby spatchcock chicken with spelt and quinoa salad, avocado, and charred broccoli. For dessert, guests can enjoy a stunning Raspberry millefeuille with raspberry sorbet, or perfect for sharing, the indulgent Peach Melba Sundae.

Tom’s Kitchen restaurants are located in Chelsea, Canary Wharf, St Katharine Docks, and Somerset House, with the first UK site outside London having recently opened in Birmingham. West London Living visited the stunning Chelsea kitchen, of course, and everything from start to finish was sensational. Although special mention goes out to the Dressed Devonshire Crab on Toast (£14), which was perhaps the best thing I’ve ever eaten.

Spatchcock Chicken (2)

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