10 is the lucky number for Tom Aikens this October. The Michelin star chef will be celebrating the 10thanniversary of his eponymously named restaurant Tom Aikens Restaurant in Chelsea with a 10-course tasting menu on 10/10/2013.
Tom Aikens Restaurant first opened its doors in May 2003, serving Tom’s creative interpretation of modern French cuisine. It was named No.8in the prestigious World’s 50 Best Restaurant Awards in 2005. On 12January 2012, the restaurant re-opened following a refurbishment and a move towards a more informal style of fine dining.
Most recently, Tom’s restaurant was awarded a Michelin star for the 2013 Great Britain and Ireland Guide and 5 AA Rosettes in October 2013.
The menu for the event will be a showcase of Tom’s most iconic dishes through the decade, each of which comes accompanied with his connection to them, including:
steamed with thyme, chestnut velouté and cannelloni
It was an honour to be recognised by the Michelin guide a year after the opening especially for a restaurant in my own name. I love this dish because of its simplicity and the way it subtly highlights the pure flavour of pigeon.
2005 LOBSTER TAIL
Iberico ham, rosemary and fresh apple juice
Being included as one of the top ten restaurants in by the ‘World’s 50 Best’ Awards was a great moment in my career. I was thrilled with the reception and recognition that the restaurant was gaining. This lobster tail has both sweet and salty flavours but it really works – I love experimenting with unusual combinations.
2012 CANDIED BEETROOT
yoghurt parfait, and beetroot jellies
I have always loved beetroot as it’s so adaptable – it works in a wide range of dishes including soups, salads and dressings. They generally lend themselves to something sweet because of their high natural sugar content so that’s how the idea of this dessert started. I didn’t expect for the dish to be so controversial but people either loved it, or hated it!
How to book
The £10 menu is available for lunch on 10October 2013. Reservation requests should be submitted email@example.com ‘10.10.10.’ Winners will be chosen at random and notified via e-mail by 4thOctober and will require a credit card to guarantee the booking. The kitchen kindly requests that no substitutions be made during this lunch service.*
Almost a money can’t buy experience, those that are unable to win a space for lunch, the menu will be re-created for dinner and priced at £100.
*For full Terms & Conditions please visitwww.tomaikens.co.uk