Happily Ever After…at Story

At the age of 24 Tom Sellers has earned himself the reputation as one of the most talented young chefs around, and one of the culinary talents to watch in the coming year. Stints with accomplished chefs Adam Byatt, Tom Aikens, and Thomas Keller have solidified his reputation as one of the most innovative chefs in recent years. More recently he has worked with Rene Redzepi at Norma, where he acknowledges the influence Redzepi has had on the creation of his own menu.

He credits his time at Norma for teaching him that natural food will sometimes get the best results in the kitchen. This philosophy is the inspiration behind Seller’s new restaurant Story, opening next year, and its precursor Forward – a pop-up restaurant which opened on the 28th and 29th November 2012. A few select dinners were lucky enough to try a sample menu, which promised a taste of what’s to come at Story. It included a menu of humble ingredients thrown together in a creative way, such as pumpkin seed and sorrel. The two-night event, run in conjunction with the Rebel Dining Society, and set in an Edwardian Chapel, was one of the most sought after culinary events of this year. Featuring avant-garde takes on natural ingredients, the forerunner to his big opening has clearly set the bar high for the main event; and great anticipation for the launch of Seller’s first London restaurant.

‹ Back