Muse by Tom Aikens

Muse by Tom Aikens, experience-led fine dining in Belgravia

Muse by Tom Aikens is the restaurant with which chef Tom Aikens returned to experience-led fine dining. It occupies a converted Georgian-style house in Belgravia, London, with an intimate capacity of 23 covers. The venue opened in January 2020 and received a Michelin star shortly afterwards; critic Grace Dent, in The Guardian, called it her opening of the year.

The offering is built around seasonal tasting menus that trace key moments in Tom Aikens' personal life and culinary career. According to the restaurant's own description, these menus are inspired by nostalgia and by the people who have shaped his career.

Tom Aikens, career and accolades

Tom Aikens is one of the most acclaimed British chefs in the United Kingdom. His professional career includes stints at David Cavalier's, in Battersea; at Pierre Koffman's La Tante Claire; at Pied-à-Terre; and at Joël Robuchon's restaurant in Paris, among others. At 26, he became the youngest British chef to be awarded two Michelin stars.

Raised in Norfolk, he maintains a connection to fresh, seasonal ingredients, and works to use the finest local and sustainable produce.

Family influences and the origins of his vocation

Tom Aikens' mother, Tania, opened his eyes to the pleasure of food. Baking was her forte and, from the age of eight, Tom joined her in making cakes and home-baked bread. Along with his twin brother Robert, he helped in the garden and picked fruit with his mother to make jams and chutneys.

His father also influenced his decision to become a chef: his success in the wine business allowed Tom to gain first-hand insight into the gastronomic richness of France. He also advised him in his first professional steps in the kitchen.

Suppliers and produce

The restaurant works closely with British suppliers and farmers who share its commitment to produce. Among the suppliers it details are HG Walter for beef, Lake District Farmers for lamb, Flying Fish and Keltic Seafare for fish, Hodmedods for pulses and grains, and Shipton Mill for the flour used in its sourdough.

The list continues with Nurtured In Norfolk for micro vegetables and edible flowers, Old Hall Farm for the milk and cream used in its cultured butter, Barsham Brewery for the Robin Stout beer used in the sourdough, Rare Tea Company for tea and Difference Coffee for coffee. It also mentions Bloodroot Blades and Blenheim Forge for knives, The London Cloth Company for napkins and Körner Interiors for interior design.

Restaurant services and spaces

In addition to the dining experience, the restaurant's website covers reservations and events, as well as the option to purchase gift vouchers. The public information includes sections dedicated to the team, the gallery, the suppliers, the events calendar and private event hire.

Location and contact

38 Groom Place, Belgravia, London SW1X 7BA