Tom Sellers
Just the guy who cooks the food
September 2016
Tom Sellers
Tom has worked with some of the
world’s greatest and most influential
chefs including Tom Aikens in
London, Thomas Keller at three
Michelin-starred Per Se in New York
and René Redzepi at two Michelinstarred Noma in Copenhagen - all
before the age of 21.
Ambitious and focused, Tom opened
Restaurant Story, his first restaurant,
aged 26. Within five months it was
awarded a Michelin star for his
imaginative and innovative cooking.
His signature dishes are inspired
by Tom’s childhood memories and
British ingredients; his acclaimed
‘Bread and dripping’ candle dish,
made from beef tallow that melts into
a puddle to be sopped up by his
homemade bread, has become
legendary across the UK.
Driven by his passion for British food,
Tom opened The Lickfold Inn in West
Sussex in December 2014. The
Lickfold Inn was voted ‘The best new
pub’ and ranked 6th in the country in
the 2015 Good Food Guide Best Pubs.
It has also achieved two AA rosettes.
Tom is the Culinary Director of
Restaurant Ours in Knightsbridge,
London. Tom has designed and
developed the menu and is a key
stakeholder in all decisions leading to
its opening in May 2016.
Tom is also the Culinary Director of
The Aqua Group’s latest restaurant in
Hong Kong which is set to open in
Autumn 2016.
In February 2016, Tom featured in the
Forbes magazine ’30 Under 30′
Europe 2016 list as a leader in The
Arts sector. Also joining him were
prodigious talents from the
engineering, tech, finance and design
worlds.
Tom’s first book, A Kind of Love Story,
will be published as a lead title by
Orion in September 2016.
For Tom, the story has only just
begun.
What the critics say
On Tom’s emergence onto the food scene:
“Young British Foodie judges were agog at
Sellers’s entry: Bread And Dripping, a delicate
Medieval- looking candle, made from beef
dripping, that arrived at the table lit and melting
into a dreamy pool for dipping bread into. Utterly
original – and most importantly, delicious.”
On opening Restaurant Story
“I can’t remember a meal that prompted so many
actual, physical reactions.... Moans of horny
delight at an extraordinary potato creation.”
Awards & Recognition
For Restaurant Story
MARINA O’LOUGHLIN, THE GUARDIAN
1 Michelin Star – 2013, 2014 “The menu has a deceptive simplicity – troikas of
ingredients – but behind them is a sophisticated,
expert construction that is elegant, thoughtful and
clear”
3 AA Rosettes – 2013
AA GILL, THE SUNDAY TIMES MAGAZINE
“Lunch was a thrill-a-minute experience. A
succession of show stopping dishes that began
with a couple of insanely delicious pre-starters...
sets the tone for a meal which is designed to be
talked about, as well as enjoyed.”
TRACEY MACLEOD, THE INDEPENDENT
4 AA Rosettes – 2014, 2015 National Restaurant Awards – 2013- 97th, 2014 – 26th, 2015 – 13th
For The Lickfold Inn
3 AA Rosettes – The Lickfold Inn – 2015
Best New Pub of The Year – The Good Food Guide 2015
Personally
Finalist Young British Foodie 2012
Winner Travel Magazine Breakthrough Chef of the Year 2013
Winner Great British Menu for The South East–2014
Finalist GQ Awards Best Chef Award 2015
Tom’s Restaurants
In just three years, Tom has opened three of the most innovative
and memorable restaurants in the industry
Restaurant Story was Tom’s first restaurant. It brings together
serene fine dining and Tom’s characteristic, youthful charm. The
interior reflects influences from Scandinavian design, with a
homely, comfortable atmosphere. Fittingly, Story has a library built
by books brought to the restaurant by its patrons. Each dish on the
now- famous tasting menu tells its story through Tom’s influencers
or by the provenance of the ingredients.
The Lickfold Inn is Tom’s country pub and was restored from a
centuries-old public house. Tom has created a British menu to
reflect its surroundings which is served in the airy dining area.
Downstairs, is a buzzing local, with a roaring fire in cold weather
and with with antique furniture and fittings.
Restaurant Ours is Tom’s latest venture- a West London hotspot
that oozes glamour, elegance and fun. It is casual dining at its best,
and Tom has designed an à la carte menu that is enticing, fresh and
visually breathtaking.
Tom is currently designing a new restaurant brand in London
named Feral. At its core, the brand is about expression, freedom
and inclusivity. Feral will blend the worlds of music, art, design
and, of course, food and beverage. It will have an environment
where you can relax, socialise, have fun and be entertained.
Events
Your event can now benefit from the prestige and guest satisfaction of a Tom Sellers
menu. Whether you choose a signature Tom Sellers menu inspired by his Michelinestarred “Restaurant Story”, or opt to develop a bespoke menu or canapés with Tom,
you can be confident that your guests will be amazed. The innovative talents and
creativity of Tom Sellers leaves an unforgettable impression.
Case Studies
Krug & Chips
Tom collaborated with Maison Krug to create a truly
unique dining experience, combining the elegance and
innovative style of Tom’s food and Krug’s Grand Cuvée
with the great British tradition of ‘the Chippy.
Tom created three dishes that were sold during the week
long pop-up in Covent Garden.
Fish in Chips:
Whitebait, sandwiched between two slices of thinly sliced
potato and deep fried until golden, served with
homemade tartar sauce.
Monkfish & Matchsticks:
Monkfish, battered and glazed in a curry sauce, served
with matchstick fries.
Lobster & Chips:
Lobster, wrapped in potato 'spaghetti', served with spicy
yuzu mayonnaise.
“When Krug approached me to team up the great British
tradition, “the Chippy” with their superb champagne I
couldn’t resist the challenge.”
Tom Sellers
Facebook Innovation Lab:
London, Davos & Berlin
Tom was approached by Facebook to create unusual and
innovative food for a drinks reception evening in London.
Food that surprised and challenged guests perception.
Based on the success of the London event, Tom was asked
to provide canapés at events in Davos, Switzerland &
Berlin. The team have now served classic Story snacks
and cocktails to over 300 guests across Europe for
Facebook.
In Berlin, alongside the two evening receptions, Tom also
created a Story inspired afternoon tea for guests, with a
picnic style look and feel, a twist on the mad hatters tea
party.
The team were asked to manage and implement the food
and beverage offering for the events. So we teamed up
with the Talented Mr Fox (Matt Whiley) to provide the
drinks service. Matt Whiley was recently named one of
the Evening Standards 1,000 most influential Londoners.
His ground breaking work as impacted the cocktail
industry globally.
Canapés included:
Razor clams, barley and champagne snow
Storeo. squid ink biscuit and smoked eel mousse
Beef marmalade with puff grains
“Thank you for all your support over the past few months,
you and the team are amazing.”
Jonny Burchhardt
EMEA Events Manager, Facebook
Audemars Piguet Golf Trophy,with Ian Poulter
Tom was invited to cook in association with Audemars
Piguet at an event hosted by the pro-golfer, Ian Poulter.
The event was spread over three days and included a 5
course dinner, picnic lunches for guests to enjoy whilst on
the golf course, an informal lunch and an evening BBQ
drinks reception for 100 guests.
The formal dinner saw guests enjoy Story classics such as
heirloom tomato consommé and lamb with wild garlic.
“Our clients had such a blast and loved the curated
dinner. I have rarely worked with a team equally
professional and fun. I am certain that our path will cross
again in the near future.”
Julien Mazoue
Events Manager, Audermars Piguet
HSBC Abu Dhabi Golf Championships
Tom took Restaurant Story to the Middle East to
celebrate the HSBC Golf Championship.
The team created, a ‘Golf Story’ menu which included 8
bespoke dishes that reflected local flavours, that were
served in the HSBC VIP Hospitality village, serving
5,000 dishes over 5 days.
Dishes included:
Once upon a tee: Warm chicken consommé with
minestrone, served in a tea cup
Fix your swing, chicken wing: Chicken skewers with
leek and umami
Golf Club sandwich: Mini beef cheek in toasted bagel
with house pickles and wholegrain mustard
Tom also hosted a demonstration, putting the culinary
skills of some of the world’s top golfers to the test.
"I am extremely proud to be involved in this years Abu
Dhabi HSBC Golf Championship. I have had great fun
creating the menu and focusing on each dish telling a
story that merges sport and food. We want to excite
and provide a culinary adventure while providing
unparalleled quality”
Tom Sellers
Obsession 16 Dinner
Now in its sixteenth year, Obsession is a food festival
like no other: since 2000, the festival has grown from
a four-day event to one that lasts for sixteen
consecutive nights. Obsession has hosted some of the
world’s top chefs. The kitchen is run by one chef per
evening, giving guests the opportunity to sample the
finest cutting-edge cuisine from all over the globe.
It was a huge honour for Tom to be asked. Tom
bought six of his signature dishes from Restaurant
Story to the evening for 100 guests to enjoy. Following
a Louis Roeder champagne and canapé reception,
guests enjoyed dinner with drinks matched by
sommelier, Craig Bancroft.
Charity Events, 2016
Dining With The Stars
Again this year, Tom took part in Dining with the Stars,
an annual dinner with 250 guests in attendance to
support the Bobby Moore Fund. Tom was joined by four
other Michelin-Starred chefs at Shakespeare’s Globe to
cook one course each.
Tom served the starter course, crab, leek and lovage.
Tom Aikens & Proteges
Aiden Byrne was joined by his former mentor, Tom
Aikens and five more of the Michelin-starred chef's
protégés for an eight-course banquet.
The event raised money for Hospitality Action, which
gives a lifeline to restaurant, bar and hotel industry
workers at times of crisis.
“I believe in the power of food to tell a story,
spark conversation, make people smile. Change lives.”
Tom Sellers
Beginning your experience is as simple as picking up the phone.
Call 0207 173 2117 or email [email protected] for more information.