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.”
(@harbornekitchen)
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.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
Support Us
CONTRIBUTE
Long-serving head chef at renowned Birmingham restaurant set to move on
