Tom Cook | Skylon | D&D London

Tom Cook has been announced as the new executive head chef at Skylon, D&D London’s Southbank restaurant.

Tom, who has previously worked at Le Pont de la Tour, also within the D&D London group, and two-Michelin starred Le Gavroche, has adapted Skylon’s menu in both the restaurant and grill, adding a French twist to the English menu, whilst retaining the restaurant’s philosophy of offering simple British cooking using high quality ingredients. Tom said: “I’m very excited about this new challenge within D&D London, Skylon is an iconic destination, the perfect place for the team and I to develop fresh ideas and seasonal menus; I look forward to welcoming diners old and new.” New signature dishes on the menu include raw scallop ceviche with deep fried oysters, chilli,

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lime and capers; ballotine of Lancashire grouse with celeriac porridge, roast shallots, brioche croutons, and game jus, and pan fried John Dory with brassica, cauliflower and almond velouté. The desserts menu includes a Baileys Cream Parfait with bitter Valhrona chocolate sauce and chocolate crumble. Skylon offers an all-day dining experience, where Tom has invented new ‘brunch’ inspired salads and lighter dishes such as baked free range eggs, spicy sausage, sauté potato, onion and sourdough, and a salad of avocado, quinoa, spiced yogurt, pomegranate, red onion.

Skylon, located in Royal Festival Hall, a popular dining location for those visiting the theatre, or walking along the Southbank, has welcomed Tom’s new ideas and developments.

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