What: Tom’s Kitchen restaurants across London have launched new summer menus with an emphasis on vegetarian and gluten free dishes as well as sustainable produce.
New? Tom’s Kitchen Chelsea opened in 2006 and is joined by other Tom’s Kitchens in Canary Wharf, Somerset House and St Katharine Docks.
Where? Tom’s Kitchen Chelsea, 27 Cale Street, Chelsea, SW3 3QP www.tomskitchen.co.uk
On the Menu: Renowned chef, Tom Aikens, has revamped the seasonal menu so in keeping with the warmer months there is a selection of light summery options like starters of chilled pea soup with fresh peas, lemon, crème fraiche and olives, and main courses including courgette, dukkha, fennel and turmeric salad with turmeric and saffron dressing.
The Look: Tom’s Kitchen Chelsea has a very bright loft feel to it, white brick tiles and brass pillars give the place a chic industrial feel, whilst large canvases of black and white images depicting chefs preparing food break up the white walls.
What We Ate: The Vegetarian Sharing Board allows for a quick and fun way to try a few of the restaurant’s offerings in one go. The board consists of chilli avocado, courgetti dukkah, heritage tomato salad, arancini balls, hummus, fermented carrot, asparagus and gluten free bread. Knowing we had both ordered the famous mac’n’cheese as our mains it we wanted to start the meal with some fresh vegetables, that being said my favourite part of the board was the arancini balls which were indulgent without going overboard. The fermented carrot can also be ordered on its own as part of the trio of raw dishes available, it is served grated and has a mild curry taste to it. On to the main course, the mac’n’cheese is thick and cheesy; it’s the epitome of a cheat meal and it’s so worth it.
Ending things with a bang was the double whammy of the amazing Rum Baba and raspberry millefeuille with raspberry sorbet. For the raspberry millefeuille I cleverly swapped the sorbet for the more calorific salted caramel ice cream which I stick by as the strong salted caramel flavour cut through the creaminess and was amazing. The millefeuille itself was divine; layers of fresh raspberries, thick cream and coulis in between crisp pastry – you can’t go wrong. The equally impressive Rum Baba was so moist but managed to veer away from being soggy, additions of Chantilly cream and honeycomb on the plate completed the dish.
Tom’s Kitchen Chelsea: 27 Cale Street, Chelsea, SW3 3QP www.tomskitchen.co.uk