12 Chefs of Christmas, day 5 - Tom Aikens
As part of The Staff Canteen's 12 Chefs of Christmas, we’re unwrapping how chefs across the UK bring festive flavour and cheer to their kitchens.
For Tom Aikens, Christmas service at Muse is all about storytelling, creativity and a touch of theatre.
He said: “We’re doing a set tasting menu themed around Christmas, intertwining it with stories about the season. It gives a nice festive feel for guests dining at Muse.”
Each dish carries a playful narrative.
Tom added: “One’s called Just Around the Corner - it’s my interpretation of the first taste of Christmas, with sprouts, bread sauce and bacon. Another, the main course Wishful Thinking, is with venison, cabbage and celeriac - we all dream of many things over Christmas. The venison comes from the beautiful Linehoe Park Estate in Oxfordshire, where I also do all my foraging. Maybe we’ll see a few flying overhead on Christmas Eve.”
Tom pairs the menu’s whimsy with festive touches in the restaurant itself. “We add Christmas vibes and decorations - enough to feel special, but still elegant.”
At Muse, Christmas isn’t just a menu - it’s a story. With dishes that celebrate memory, imagination and family, Tom brings warmth and wit to the season - even if it sometimes ends with a few singed eyebrows.
How the team celebrates
Before the doors close, there’s a proper feast.
He added: “We always do a good Christmas staff lunch before I leave. The whole shebang - turkey, roast veg with honey, parsnips, carrots, pigs in blankets, bread sauce, gravy, Christmas pudding and a couple of bottles of bubbly.”
Christmas at home
When it comes to Christmas Day itself, Tom takes charge in the kitchen - with a little help.
“It’s definitely me cooking,” he laughed. “I try to get the kids involved - sometimes they do, sometimes they don’t! But it’s a lovely time to celebrate with family. Being away from work and having everyone together is what Christmas is all about.”
2025 has been a busy and rewarding year, looking ahead, there’s more collaboration and creativity on the horizon.
Tom added: “We’re planning another series of Tomfoolery dinners - this time with chefs outside London. It was such a success, so we’ll be doing another one with a different calibre of chefs. Watch this space.”
Quick-fire festive questions 🎄
Sprouts – yes or no?
“Definitely yes.”
What dish or ingredient defines the season for you?
“It has to be turkey.”
What’s the one ingredient you couldn’t run Christmas without?
“Chestnut.”
Favourite festive drink?
“I’d probably say two - a good sloe gin and eggnog.”
Dream Christmas dinner guest to cook for?
“I’d probably choose a chef - someone like Paul Bocuse.”
What’s your best and worst Christmas kitchen story?
“The worst - I’ve burnt my hair several times doing the Christmas pudding! Singed my eyebrows a few times too; quite painful, as you can imagine. The best is when everything’s planned perfectly - no last-minute rushes, no hurdles, everything runs smoothly.”
Three words that sum up Christmas for you?
“Family. Fun. Great food.”
Written by Abi Kinsella
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12 Chefs of Christmas, day 5 - Tom Aikens
