Tom Sellers


How long have you been at the restaurant?
Since it opened in 2013.

Which was the first restaurant you worked in?
Restaurant Tom Aikens.

What was the last London restaurant you went to, apart from your own?
The Ledbury.

What or who has been the biggest influence on the way you cook and why?
I am my own biggest critic, therefore at this stage in my career I would say I am the biggest influence on the way I cook.

What is your personal signature dish?
It would have to be either my Bread and Dripping (which is a candle made of beef fat, that when lit drips into a candle stand, served with handmade bread) or Burnt Onion, Apple and Gin (one of my favourite memories as a child was going to the fairground as a treat and the smell of burnt onions. The smell evokes amazing memories for me and another one of my loves is gin, so I created a dish that put the two of them together.

Which other chef(s) do you most admire?
Any chef that is prepared to put themselves on the line and run a successful restaurant.

What’s the best part of your job?
Working with my amazing team everyday.

And the worst?
Never having much time off.

What would your last meal be?
Steak Frites with watercress shallot salad, bearnaise sauce and a glass of pinot noir.

Do you have a chef’s shortcut that you can share with us?
There are no shortcuts.