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.
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.
Antonio joined Restaurant Story in April 2015. His great love of food and passion for storytelling brings our guests a truly memorable experience to their tableside. His keen eye for detail ensures the dining room is kept at its very best before, during and after service.
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.
Pamela has been part of Restaurant Story’s team since 2014. Pamela oversees reservations, guest relations, book outs, large parties and assists on external events.
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 and will now be representing the UK on the world’s stage in Lyon in 2019. He remains at Story in a development role.