The opening of Michelin-starred chef Tom Aikens’s third restaurant, Tom’s Place, has been pushed back following delays with building works.

The Chelsea-based restaurant, which was scheduled to open next week, is now likely to open in the second week of November.

Tom’s Place will comprise an eco-friendly fish and chips restaurant serving a menu of fish from sustainable sources, specialising in lesser known varieties such as dab, ling and megrim sole. Head chef is Yves Girard, formerly from the Red House in Marsh Benham, Berkshire.

Interiors of the 50-cover restaurant, which will also include a take away section, will feature eco-friendly furniture and tableware, including wooden forks and recycled takeaway packaging.

Aikens said: “Because I have a fairly high profile as a chef, people tend to listen to what I have to say and take note of what I do. I have the opportunity to do something good by highlighting fishing issues and I want to take advantage of that.”

Tom Aikens diversifies with new opening >>

Tom Aikens website >>

Read Caterer's feature on Tom Aikens's Tom Place >>

By Kerstin Kühn

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