TOM SELLERS COLLABORATES WITH TOM AIKENS FOR TWO DINNERS AT RESTAURANT STORY

Tom Sellers

Tom Sellers

Executive Chef 11th January 2017

TOM SELLERS COLLABORATES WITH TOM AIKENS FOR TWO DINNERS AT RESTAURANT STORY

Chefs Tom Sellers and Tom Aikens will co-host two very special dinners at Restaurant Story on 15 and 16
February 2017. ‘Kitchen Stories’ will showcase the individual cooking styles of both chefs, and the menu will
feature many of their creative signature dishes.
Tickets will be £150 per person (an additional £80 for drinks pairings), including a glass of Nyetimber Classic
Cuvée on arrival. The tasting menu will include six snacks and eight further dishes (each chef will prepare
three snacks and four dishes). Restaurant Story’s Sommelier Patrick Frawley will devise drinks pairings for
Tom Sellers’ dishes, and Master Sommelier Gearoid Devaney – who previously worked at Tom Aikens
Restaurant in Chelsea - will match drinks for Aikens’ offering.
The two chefs previously worked together in 2003 at Tom Aikens’ eponymous restaurant in Chelsea for twoand-
a-half years before Sellers moved to New York and joined three Michelin-starred restaurant Per Se as a
Chef de Partie.
Restaurant Story was awarded a Michelin star just five months after opening in April 2013 when Tom was
just 26 years old. It has continued to garner accolades, including five rosettes in the AA Restaurant Guide
2017.
Tom Sellers commented: “'Tom Aikens is one of my ultimate heroes, he taught me the power of imagining
through food. We first met when I cooked in his kitchen years ago, and now I’m thrilled to have him cook
alongside me in my restaurant.”
Tom Aikens added: “I am very excited to be working with Tom again. It gives me a real sense of pride to
see one of my previous chefs making a great name for himself and Tom has worked tirelessly to create a
truly amazing dining and eating experience. To co-host a one off event with him takes me back to the time
we were both that little bit younger and it was master and student, but now the tables are a little more
balanced.”

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