‘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
‘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