Tom opened Tom’s Kitchen in Chelsea in 2006, serving comfort food favourites and seasonal specials. Tom remained at Pied-à-Terre for five years, then went on to open his immensely successful eponymous restaurant, Tom Aikens (2003-2014), which won a Michelin Star in its first year of opening, followed by ‘Rising-Two-Star’ status and 5 AA Rosettes in 2008. It was at the latter that Tom was awarded two Michelin stars, aged just 26. His remarkable career has taken him to David Cavalier’s in Battersea, Pierre Koffman’s La Tante Claire in Chelsea, Joël Robuchon in Paris, Gerard Boyer’s in Reims and Pied-à-Terre in Fitzrovia to name a few. Tom Aikens is one of the UK’s most acclaimed and inspirational British chefs, still holding the record as the youngest chef to gain two Michelin-stars. When positioned inside the homely corner townhouse, these elements come together to reflect Muse’s key concept of memorable fine dining in an intimate setting.Īddress: 38 Groom Place, Belgravia, SW1X 7BA Tom has worked closely with Rebecca Korner on the interior design for Muse, with luxurious fabrics, marble and wood panelling juxtaposed against striking contemporary features.
The ground floor features a cocktail lounge and five counter seats overlooking the downstairs kitchen, whilst on the first floor, there is a handful of tables as well as kitchen counter seating for a further six, ensuring a front row dining experience for all. The restaurant itself is split across two floors, with open kitchens on each, inviting the guest to be immersed in the orchestration of the chefs and the execution of each dish. Giovanna Satta has been appointed Head Sommelier at Muse and will guide guests through a wine list designed to perfectly match Tom’s exquisite dishes. An innovative take on a martini will incorporate Mr Porter’s Classic London Dry Gin, Londrinio Dry Vermouth, hogweed and yarrow, whilst a sour will combine Loch Lomond Single Grain Whisky, sun-dried tomato and tarragon. All cocktails will be prepared by the chefs, balancing the flavours of the drinks as they would food. Throughout the menu, dishes champion just a couple of key ingredients, use carefully selected produce, and aim to simultaneously intrigue and scintillate guests.Ī bespoke cocktail list has been crafted for Muse by the celebrated Ryan Chetiyawardana of Mr Lyan and Lyanness fame.
Another dish, entitled The love affair continues, has been inspired by Tom’s French mentors Joël Robuchon and Pierre Koffmann, honouring Robuchon’s signature mashed potato and Koffmann’s renowned method of cooking fish in goose fat. This is mirrored at Muse in an unconventional joining of Langoustine, pork fat and burnt apple, which rings true to Tom’s belief that as a chef he should never be afraid to take risks. One such dish, Conquering the “Beech Tree”, has been inspired by childhood fearlessness and memories of boldly climbing a huge beech tree with his twin brother at the end of their garden. From the six-course and ten- course tasting menus, each dish harks back to something or someone who has influenced Tom, paying subtle and artful culinary homage. Through Tom’s take on experience-led dining, Muse will invite guests on a culinary journey that has been designed to create lasting memories. The menus at Muse have been inspired by nostalgia and the pivotal moments and key people from Tom’s personal life and career. A converted Georgian townhouse on Belgravia’s charming Groom Place will house the 25-cover fine dining restaurant, with dramatic open kitchens on both floors of the petite mews building. On 11 January 2020, acclaimed British chef Tom Aikens will open his new London restaurant, Muse. Muse marks Tom’s return to experience-led fine dining in an intimate 25-cover converted mews house
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