Tom Sellers tells his story and the story of British food through an ever-evolving tasting menu of seasonal dishes. The restaurant gained its Michelin star after five months of opening in 2013 and has retained it ever since.



Chef Patron

Tom Sellers is the Chef Patron of Restaurant Story. He dreamed of opening Restaurant Story at the age of 19, and in April 2013, aged 26, was able to realise his dream. Tom trained at some of the world’s best restaurants including Restaurant Tom Aikens, Noma and Per Se. His food is predominantly British, using seasonality to lead a menu that invokes memory and brings a narrative to each plate.



General Manager

Ursula oversees the running of Restaurant Story from everything from the finances to the floor. If there is a table available, she will find it for you. Unsurpassable organisation skills and the patience of a saint.



Restaurant Manager

Louise started her hospitality journey in Scotland four years ago, working both in hotel management and for Albert Roux. She joined the team at Restaurant Story as Restaurant Manager in early February 2019. Louise strives for precision, refinement, warmth and personality. Personable service is key, understanding guests, delivering above and beyond their imagination and expectations.



Head Sommelier

Alessia believes in championing the people and provenance behind each drink on our list. She is particularly passionate about wines that are true to the place they come from, and that show all the nuances terroir can give. On the list, she tries to focus on artisanal wines, made with the same care and attention chefs put into the food they make.



Guest Relations Manager

Jenny has been part of Restaurant Story’s team since 2018. Jenny oversees reservations, guest relations, book outs, large parties and assists on external events.



Group head chef
Gary joined Restaurant Story in August 2017. He has over three years experience with working for the Fat Duck Group. His time there nurtured his cooking skills and experience with managing a kitchen of this level.
Hailing from the West Country, Gary brings his love of good produce and a lot of energy to the team. His role has now developed to be in charge of all external events and projects for the group.


Head Chef

Tom joined Restaurant Story in late 2017 his career has taken him through the kitchens of The Ritz in London, Per Se in New York and L’enclume in the Lake District. In 2019 Tom competed in The World Finals of the Bocuse D’or, finishing 10th in the world. With a deep passion for British products and a keen eye for detail Tom is now Head Chef at Restaurant Story.



Sous Chef

Danny is originally from Peru and started working at Story 3 years ago. Within those years he has massively progressed from Demi Chef to Sous Chef. He is a true asset to the kitchen and proof that hard work really pays off.

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