Michelin-starred chef Tom Aikens’ eagerly anticipated eco-friendly fish and chips restaurant, Tom’s Place, will open this Wednesday (6 February).
Located in Chelsea the restaurant will be spread over two floors, with a 30-cover dining room on the first, and a takeaway section on the ground floor.
Tom’s Place will serve a menu of fish from sustainable sources, specialising in lesser known varieties such as dab, ling and megrim sole as well as sustainable cod and monkfish.
Dishes will include traditional fish and chips as well as other seafood dishes such as moules marinières; bouillabaisse; and spaghetti alla vongole.
Head chef is Yves Girard, formerly from the Red House in Marsh Benham, Berkshire, and restaurant manager is Chris McNally.
Interiors will feature eco-friendly furniture and tableware, including wooden forks and recycled takeaway packaging, with a 55-minute documentary charting Aikens’ process of sourcing suppliers playing on plasma screens throughout the restaurant.
Aikens told Caterer that there is a lot more hospitality operators can do to become more sustainable and that he is “only scratching the surface” at Tom’s Place.
“The problem in London is that most restaurants use the same suppliers and don’t even know where their fish comes from,” he said.
“But suppliers shouldn’t meet chefs’ demands for what they want when they want it and chefs should take what fishermen can get them according to what’s available and in season.”
Raymond Blanc and Tom Aikens join forces with Greenpeace >>
Tom Aikens's restaurant opening postponed >>
Tom Aikens diversifies with new opening >>
Tom Aikens profile >>
Tom’s Place website >>
By Kerstin Kühn
E-mail your comments to Kerstin Kühn here.
| | Newswire
For the latest hospitality news, sign up for our e-mail news alerts. | |