Tom Aikens Celebrity Chef Night Menu

Wednesday 21st November 2018

4 Course Menu £110

Optional Wine Flight £55

(Price per person)


Tom Aikens judged in the current 2018 series of the Great British Menu, London and South East region.

He was a contestant in 2011 (with Tom Kerridge and our very own Phil Thompson), and again in 2013 when he went through to the banquet with his starter.


Tom Aikens, Chef & Restaurateur

Phil Thompson, Chef & Owner, THOMPSON St Albans

Canapés on arrival (Phil Thompson) ~~~~

Spiced Foie Gras with Gingerbread (Tom Aikens)

Savoury Granola, Black Radish, Sauternes Jelly, Hazelnuts, Pickled Thai Shallots, Brioche

2018 Morande One to One Reserve Gewurztraminer, Chile


Poached Fillet of Cornish Turbot (Phil Thompson)

Treacle Glazed Young Parsnip, Caramelised Onion & Toasted Walnut

2016 Elgin Vintners Chardonnay, South Africa


Smoked Cumbrian Beef Cheek (Tom Aikens)

Pickled Beetroot, Beetroot Potatoes, Red Vein Sorrel, Red Wine Jus

2014 Katnook Estate Coonawrra Cabernet Sauvignon, Australia


Egg Custard Tart (Phil Thompson)

Mulled Wine Poached Pear, Honey, Thyme & Pear Sorbet

2016 Jurançon Cuvée Jean, Chateau Jolys, France


Priced at £110 per person, we are offering canapés on arrival and a 4-course tasting menu. (Please note that drinks/wine are not included.) Tom Aikens will cook the starter and main course and Phil Thompson the middle course and dessert. The event will be fun and interactive, with both chefs introducing their dishes throughout the evening.

The luxurious dishes we have chosen for this special evening will showcase our food style at our fine dining restaurant in St Albans, using delicious, fresh ingredients that are in season. Specially created with this event in mind, Phil Thompson’s two courses have been designed to complement the dishes that Tom Aikens has planned.

Seating Times: There will be 2 seating times on the night, 19:30 and 20:00 subject to availability. We ask you to be prompt for your table time as we really do want to maximise Tom Aikens’ time with you, our guests. Should you wish to have a drink in our lounge bar, we ask that you arrive at least half an hour before your table time.

Booking: We ask for credit card details to secure your table and payment will be taken in full at the point of booking. No refunds for cancellations are available, unless we are able to re-sell the table. This cancellation policy is applicable to this evening only. Please advise of any dietary requirements at the point of booking. To make your reservation, please call Dominique Corolleur, our Restaurant Manager, on 07714 734398.

About Tom Aikens

Tom Aikens is one of the UK’s most acclaimed and inspirational British chefs. With a father working in the wine industry and a childhood mostly spent gardening and cooking with his mother, Tom put food and the use of the finest ingredients at the centre of his life from a very early age.

His remarkable career took him to David Cavalier’s in Battersea, Pierre Koffman’s La Tante Claire, Joel Robuchon in Paris, Gerard Boyere’s in Riems and Pied-à-Terre to name a few. It was at the latter that Tom became the youngest British chef ever to be awarded two Michelin stars, aged just 26. Tom remained at Pied-à-Terre for five years, then going on to open his immensely successful eponymous restaurant, Tom Aikens (2003-2014), which won a Michelin star and rising 2 stars in 2009.

Tom currently has three Tom’s Kitchen sites: the Chelsea original, which opened in 2006, Canary Wharf in 2013, and the first UK site outside of London opened in Birmingham’s The Mailbox in December 2016. There are also two Tom’s Kitchen Delis, adjacent to the restaurants in Canary Wharf and Birmingham.

Further afield, Tom launched a new sharing concept, Pots, Pans & Boards, in Dubai in 2015. He is working with one of the leading hotel operators to open three new concepts in Abu Dhabi in Q4 2018 and has plans to open two restaurants in Qatar in 2019. Tom has written three books; Cooking (2006), Fish (2008), and Easy (2011), and has made several appearances on television, reaching the final banquet of 2013’s Great British Menu on BBC2 in aid of Comic Relief, and is a regular guest on Great British Menu and Great British Bake Off’s The Extra Slice.

Tom is dedicated to serving only the highest quality, ethically sourced ingredients and continually supports The Environmental Justice Foundation to raise awareness of illegal ‘pirate’ fishing and diminishing fish stocks. He also works closely with various charities including: the Great Ormond Street Hospital Children’s Campaign, Royal Marsden Cancer Campaign and School Food Matters, where he teaches young children basic cooking skills.

Outside of work, Tom is an avid sportsman and has a great passion for cycling. He has entered races including the Marmotte, Luc Alphand and the Etape de Tour up Mount Ventoux. In addition to participating in several London Marathons, he also completed the Marathon des Sables in 2010, running six marathons across the Sahara Desert in five days to raise money for Facing Africa. In 2012, Tom was selected as a Torch Bearer for the London Olympics and carried the Olympic Torch through the streets of Chelsea.

Tom Aikens Website

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