Harrods announces Tom Aikens as chef of the season

and trimmings, and a venison casserole with cranberry and root vegetable mash. Accompanying larger dishes will be a selection of canapés, perfect for entertaining at home over the festive period: turkey rillettes, beetroot-cured salmon, seven-hour lamb croquettes, and a sweet chocolate hot pot. From the first week of January until the end of February, Aikens’ menu will be updated to warming winter starters, mains and puddings, such as spicy crab cakes, braised beef cheeks, and apple and Calvados tart with maple syrup ice-cream. An innovative style and creative interpretation of modern French cuisine have made Tom one of the UK’s most inspiring chefs.