Tom Aikens

43 Elystan Street, Chelsea, London, SW3 3NT - View on a map
Telephone: 020 7584 2003

Tom Aikens Restaurant In London
Details Image
Overall 4.0
Food 6.0
Service 4.0
Atmosphere 5.0
Value 1.0
Based on 1 reviews

what the critics say


Matthew Norman - 3.5/5

Monday, July 09, 2012 - The AoD was barely less enraptured by immaculately tender, rose-pink baby Cumbrian lamb, served in two cuts - shoulder and loin chop. My baked sea trout was unforgettable, although less for its wispy, smoky flavour, than the mode of its arrival. Before joining Jersey royals and grilled white asparagus on the plate, the fish came in a glass bowl, wherein it rested upon a bundle of hay...Unquestionably he is one of the finest chefs working in Britain today; but even the greatest jockey on earth will never win the Derby on a mediocre horse. For all the brilliance of the cooking, this restaurant is an also-ran.

The Independent

Lisa Markwell - 4/10

Sunday, May 06, 2012 - A plate of beige arrives. 'It's very Donna Karan,' announces Tina. The fish is borderline dry, the cauliflower with cumin rather fragrant and good, but the layers of white matter over the plate are perplexing. We catch the waiter toss the words "milk skin" over his shoulder as he retreats to the gloom. She won't touch it; I do. It's crisp and tastes of curdle...The low score reflects the experience rather than the food. It's clever without being intelligent. There's plenty of accomplishment in pure technique - but wouldn't a better accomplishment be empty plates and happy smiles?

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what the bloggers say

London Eater

London Eater

Monday, March 26, 2012 - The bone in rib looked amazing when it arrived, meat lovers surely would rejoice! A huge bone cut down the middle revealed a huge wedge of marrow. Two thick strands of tendon, yellowish brown which seems to suggest that it had been slowly stewing in the same pot as the rib. I'm told the beef had been slow cooked for 40 hours. The rib fell away from the bone easily, meltingly tender, served hot and chock full of braising flavour...Subtle, rustic big bang cooking, dressed up in elaborate New Nordic stylings. I find myself compelled to visit again

Cheese and Biscuits

Cheese and Biscuits - 6/10

Tuesday, January 17, 2012 - What's clear is that Tom Aikens (or at least someone at Tom Aikens) can cook; there were enough highlights - although only just - in this very variable meal to prove that. But I can't shake the niggling feeling that this most wiley of restaurateurs' attempts to reinvent himself as a trailblazing champion of Nordic cuisine is less about where his talents really lie and more about good PR. It was the more recognisably French and Haute Cuisine moments in the meal (the stunning foie gras, the lamb and anchovy) that worked, and the more obviously outside-influenced ones (the turnip salad, the beetroot dessert) that didn't. But the staff were lovely, the newly rustic interiors are impressive and we did enjoy ourselves.

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