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.
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.
Joe joined Story as Restaurant Manager in January 2017. Most recently, Joe spent four years at Per Se in New York, making the move back to the UK to head up our team. He brings world-class skills in hospitality and is dedicated to making every guest’s experience unique.
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.
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.
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 won the national selections and will represent the Great Britain in the European finals in June 2018. He remains at Story in a development role.
Antonio joined Restaurant Story in April 2015. His great love of food and passion for storytelling brings our guests a truly memorable experience tableside. He has a keen eye for detail, ensuring the dining room is kept at its very best before, during and after service.