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.



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 from L’Enclume in Cumbria as Sous Chef. During his training, he spent four and half years at The Ritz under chef John Williams who inspired him to compete in the international culinary competition, The Bocuse D’Or. He competed and qualified in the European Championships.

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