Long-serving head chef at renowned Birmingham restaurant set to move on
Tom Wells, the long-serving head chef at Michelin-recognised Harborne Kitchen, is set to leave the Birmingham restaurant.
Tom has been at Harborne Kitchen since November 2019, having previously worked for Tom Aikens.
Prior to that, he was with the Luke Mangan Group in Singapore, as well as taking in a spell at P&O Cruises Australia.
A statement released via Harborne Kitchen’s Instagram read: “After nearly six incredible years, we’re saying a (very reluctant) farewell to our brilliant head chef Tom Wells.
“Tom has been a core part of the heartbeat of HK, shaping the kitchen, mentoring the team, and helping craft the menus that so many of you have loved.
“His talent, humour, and unwavering dedication will be deeply missed — both on and off the pass.
“That said, we’re not letting him go just yet. He’s with us until the end of June, so now’s the time to book in, raise a glass, and enjoy his cooking while you still can.
“Thank you, Tom — for everything.”
Harborne has been recognised by Michelin, who describe the restaurant as: “Deservedly loved by local diners, this contemporary neighbourhood restaurant is a pleasure to dine in.
“The attentive team run the place with such passion and the cooking shows the kitchen's ambition across a choice of menus.
“A tiled bull on the wall is a nod to the building's past as a butcher's shop, with an open kitchen now providing the room's focal point.
“Desserts are a real highlight, such as a clever, rich creation centred around 20-year-old Pedro Ximénez sherry.”
Harborne Kitchen opened in 2016 under Jamie Desogus, on Harborne High Street, in Birmingham. It previously held two AA rosettes.
The restaurant featured as part of The Staff Canteen Awards 2024, with general manager and sommelier Jacob Dolman making the final shortlist for the front of house team of the year, which was eventually won by Laura Siddle and her team at Durham’s Faru.
In this industry, we look out for each other. That’s what being a chef is all about - shared graft, shared passion, shared success. And for the past 17 years, The Staff Canteen has been your space to connect, to learn, to be inspired - a tribe built by chefs, for chefs.
• 5,000+ recipes to sharpen your skills.
• 2,000+ videos to fuel your creativity.
• 1,000+ features sharing the real stories of this industry.
• Daily industry news as it happens.
• Hospitality’s largest social media platform - connecting over 560,000 followers worldwide.
We know times are tough, and every kitchen’s feeling it. But if we stand together, we’ll get through it - and we’ll come out stronger.
Think of it as buying the community a coffee - just £3 to keep us going.
Your support keeps this space free, independent, and dedicated entirely to you and your industry. Together, we can keep inspiring chefs everywhere.
Chip in £3, drive us forward, and keep the community strong. Thank you.
We’re in this together. And together, we move forward.
Support Us
CONTRIBUTE
Long-serving head chef at renowned Birmingham restaurant set to move on
