Award-winning chef Tom Simmons will open his first restaurant in London this July 2017. With coveted awards and accolades under his belt, Tom will showcase his relaxed and elegant cooking style with a focus on thoughtfully sourced ingredients. Influenced by both British and French cuisine with an emphasis on his Welsh heritage, Tom will be at the helm in the kitchen as partner Lois Thomas oversees the front of the house.
Lamb Rump Pommes Anna, Peas, Courgette, Feta
Monk Fish, Butter Beans, Red Peppers, Lemon Oil
Pineapple Tarte Tatin, Coconut Ice Cream
Favourite dishes will be available as small plates to enjoy at the bar, or for the table; pre- dinner nibbles will include one-off originals, such as cockle popcorn with laverbread mayonnaise. Tom uses superb ingredients from chosen suppliers to create a menu that will showcase Welsh lamb from Preseli Blue Stone, Orkney scallops from Keltic Seafare, foraged mushrooms from Fine France, and much more.
Speciality beers and quality wine by the glass will sit alongside a wide-ranging list of bottles from importers OW Loeb.
Originally from Pembrokeshire, Wales, Toms respect and passion for nature, produce and cooking has been a major part of his life from a young age. His earliest memories are of roaming farmers markets, foraging in the countryside, and harvesting his mothers vegetable garden. His passion and understanding of quality ingredients are at the heart of what Tom creates today.
Eating fresh and with the seasons was a way of life for my family; much of my childhood was focused around food and nature. I have fond memories of gathering ingredients to cook in my mum’s kitchen. Being surrounded by wonderful produce, and the joy I found in food and sharing it is what first inspired me to become a chef
Tom was the youngest competitor to reach the quarter-finals in MasterChef – The Professionals back in 2011. Most recently, Tom headed up the kitchen at Wolfscastle Country Hotel where he was awarded 2 AA Rosettes within one year. His experience includes working in highly regarded kitchens with Mark Sargeant and Tom Aikens.
Set over a mezzanine split level, the restaurant interior will be a mixture of rustic and contemporary design elements. Influenced by Tom & Lois Welsh roots, materials will be largely natural, with wood panelled walls, a slate bar and Welsh oak tables. The colour palette will be a blend of earthy tones and the walls will display scenes from the Welsh countryside. Space will be lit with natural and soft lighting, creating a relaxed and elegant environment for friends and family to come together, drink and eat.
Tom Simmons will be an all-day-dining destination restaurant centred around Toms ethos for quality produce and good, honest, thoughtful cooking in a relaxed atmosphere. Inspired by both his Welsh roots and classical training, Tom looks forward to cwtching* up with his guests from this summer.
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