You have been living in Chelsea for six months now. What makes a perfect Chelsea day for you?
I love Chelsea Farmers’ Market so I would head there and check out the herb gardens and maybe grab a pizza at La Pizzeria. Dri Dri Gelato does great ice cream too. I always end up in the gym and like to do a spot of shopping along King’s Road. I like Bluebird and Joseph for clothes and Sunday’s aren’t complete without a trip to the cinema.
Have you been watching the infamous Made in Chelsea?
It’s just unreal. I was driving around two weekends ago and the main five characters were in a convertible Mercedes and beeping their horn; It’s just so staged attention seeking.
Other than your restaurants, which eateries do you rate in west London?
I really like Notting Hill for eating out; Hereford Road, Daylesford Organic, Pizza East Portobello and Electric Brasserie are all good. In Pimlico I go to The Orange and the William Curley chocolate shop does delicious breakfast pastries. Bibendum is also a nice place to hang out in the afternoon.
You’re quite a fitness fanatic aren’t you. Tell us about your Sahara challenge?
Well, I ran five marathons in six days in the heat of the Sahara for charity. We were running a minimum of six hours a day. Running in 45 degrees carrying 10 to 12 kilos you lose all of your toe nails! It was pretty painful.
You obviously know good food, where was your best meal ever?
The French Laundry pop-up restaurant in Harrods was really exceptional.
Which other chef do you really admire?
It would have to be Jamie [Oliver]. I know he gets some stick but considering where he came from and the fact he hasn’t been methodically trained as a chef you have to take your hat off to him. He has done remarkably well.
Over the last few years you have had a bumpy ride with some bad press. How do you think that’s changed you?
Life never goes the way you expect it to. Sometimes you wish things would just run smoothly and over the last few years I have certainly had some peaks and troughs but you have to just take life as it comes. I like a challenge and the last four years have been good, bad, indifferent and painful… that’s for sure. I try and better myself and improve things in a positive manner all the time. Some of the ‘lovely’ headlines I’ve had have made me quite stubborn and strong-minded. I do not ignore them; I take them on-board, and very personally, but I also just take the flack and move on.
Your father was a wine merchant. Did that inspire your career path?
Yes, my father actually introduced a lot of the first new world wines to the UK market, supplying the likes of M&S and so on. I started messing around in the kitchen from the age of about eight with my parents. I was cooking the family Sunday roast on my own by 12 and by 16 I knew that was what I wanted as a career.
How has your cooking style changed over the years?
I think as you mature you realise less is more. It will be interesting when we re-open Tom Aikens as the process of my cooking will still be the same but the concept of eating in the restaurant will be simplified. We are totally stripping it down and giving it a much more relaxed feel. We are getting rid of the table cloths and fancy white plates and introducing wooden floorboards, painted concrete walls, casually dressed staff and colourful, handmade plates.
A lot of celebs have graced your restaurant over the years from Hugh Grant to Kate Middleton, who has left you the most star-struck?
Bill Clinton – I met him last year at the World Economic Forum. I was introduced to him at the end. It was awe-inspiring being there and meeting the world leaders, CFOs and CEOs of enormous companies.
Who would you love to cook for?
It would be a real honour to cook for the Queen.
Where would you like to be five years from now?
Hopefully expanding Tom’s Kitchen, with two feet still firmly on the ground. My brother is also a chef and I am looking at doing something in America with him. I am heading out there tomorrow to meet with some people. Going forward, it would be good to be in the headlines for the right reasons. As my school report always said; ‘must try harder’.
