Tom Aikens’ eco-friendly fish and chip restaurant, Tom’s Place, opened last week.

Spread over two floors, with a 30-cover dining room on the first, and a takeaway section on the ground floor the Chelsea restaurant serves 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.

The interiors feature materials from sustainable sources too with eco-friendly furniture and tableware, cornstarch cutlery and recycled takeaway packaging, with a 55-minute documentary charting Aikens’ process of sourcing suppliers playing on plasma screens throughout the restaurant.

In an exclusive video interview with Caterersearch in association with Electrolux Professional, we find out how Aikens’s third restaurant opening differs from the first two, Tom Aikens and Tom’s Kitchen.

By Tom Vaughan, Kerstin Kühn and Amanda Afiya