Tom Aikens is relaunching Tom’s Kitchen in Chelsea this spring following an extensive refurbishment and menu refresh.
A new sharing menu will evolve to allow Aikens and his kitchen team to focus on the short seasons, with asparagus, rhubarb, mushrooms and game having a presence.
Small plates such as beef tartare with black garlic aioli, new season turnips and puffed rice will sit alongside larger dishes of spatchcock Norfolk quail with peanut sauce and pickled sweet cucumber relish.
Tom’s Kitchen classics will still be available, such as fish pie, chicken schnitzel and shoulder of lamb.
The three-floor venue will be rearranged to make the bar a focal point for both counter dining and drinks, while relaxed window seating will also be introduced.
Both the ground and first floor dining rooms will be rejuvenated through the introduction of luxurious upholstery and a richer, darker colour scheme contrasting with white tile finish and wooden panelling.
The third floor will offer two rooms for private dining and events.
Produce and photography of suppliers will be on display to demonstrate the restaurant’s dedication to local suppliers and producers, and an open pass will encourage interaction between the kitchen and the dining room.
“I am incredibly proud of everything that we have achieved over the past 12 years at Chelsea,” comments Aikens. “Moving forwards, the redesigned space and new menus will allow the restaurant to be more innovative, modern and comfortable, and I am so excited to welcome back loyal faces from over the years, as well as introducing new guests to all that Tom’s Kitchen has to offer.”
Tom’s Kitchen Chelsea will be closed for refurbishment from 12 February, reopening 21 March.