‘The change is more than skin-deep. The experience begins in understated surroundings, with just a linen napkin and a glass. From there it builds up and unfolds, like a story: excitement and surprise as each course arrives.’’ Tom Aikens, 2012

‘I wanted to create something original that reflected Tom and his cooking now, that was inviting and welcoming and not overpowering or over-designed … a space that celebrates the simplicity of good ingredients in both the kitchen and the dining environment.’ Hakan Ezer, Designer 2012

‘The team is the most important element in how a restaurant runs and works. As the head chef, I am only one cog, but the restaurant is made up of many. All are important, to me and to the way the business is operated and managed. I set the hows, whys and wheres of the restaurant, but the whole team makes the clock tick. Without a good team we are nothing.’ Tom Aikens, 2012