Mooring at HMS Belfast

Tom’s Kitchen and Levy Restaurants UK to launch new deli and bar at HMS Belfast

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Tom’s Kitchen and Levy Restaurants UK to launch new deli and bar at HMS Belfast

Tom’s Kitchen, a group of restaurants and delis founded by chef Tom Aikens, is launching a new deli and bar at the iconic London landmark, HMS Belfast. This will be the fifth Tom’s Kitchen to open, and is in partnership with Levy Restaurants UK.

Opening late March 2016, Tom’s Kitchen at HMS Belfast will not only improve the visitor experience at one of London’s star attractions, but it will also deliver a new deli destination to the bustling riverside scene.

HMS Belfast, the most significant surviving Second World War Royal Navy warship, is moored on the River Thames in the Pool of London with views overlooking Tower Bridge, and the London skyline. The new quayside venue will include a 58 cover rooftop bar – ideal for the summer season – as well as a 46 seat deli.

The design for each space will have a fresh and contemporary feel with spectacular views of the River Thames and the surrounding London landmarks, including the Tower of London and The Shard.

The deli will offer the Tom’s Kitchen signature range of sandwiches, fresh salads and platters, bakery and beverages, whilst the bar, which will open until late, will serve wines, cocktails, craft beers and a selection of nibbles. It will be part covered and part open air, meaning Londoners and visitors alike can enjoy a new al fresco spot, just in time for spring.

Tom Aikens, founder of Tom’s Kitchen restaurants and delis, comments “The opportunity to create a Tom’s Kitchen Deli and Bar in such an extraordinary space is a real privilege, and one that we are very excited about.”

Ethos: Source local

Aikens is one of the UK’s most acclaimed and inspirational British chefs. His remarkable career has taken him to David Cavalier’s in Battersea, Pierre Koffman’s La Tante Claire, Pied-à-Terre and Joel Robuchon in Paris to name a few. At 26, Tom became the youngest British chef ever to be awarded two Michelin stars. The ethos of Tom’s Kitchen is simple: use the best seasonal and locally sourced ingredients wherever possible. The restaurants work with British suppliers and farmers that are as passionate about growing as the chefs are about cooking. The team is committed to serving fresh, ethically sourced ingredients and goes to great lengths researching the finest sustainable produce.

Tom’s Kitchen currently has four sites across London and one international flagship in Istanbul. The London locations include Chelsea which opened first in November 2006, followed by Somerset House in conjunction with Compass Group, Canary Wharf and St Katharine Docks. In addition Tom’s Kitchen Canary Wharf and St Katharine Docks have delis adjacent to the restaurants, offering an array of homemade food for guests on the go.

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The celebrated chef is dedicated to serving only the highest quality, ethically sourced ingredients and continually supports The Environmental Justice Foundation to raise awareness of illegal ‘pirate’ fishing and diminishing fish stocks.

Aikens has written three books: Cooking (2006), Fish (2008), and Easy (2011), and has made several appearances on television, reaching the final banquet of 2013’s Great British Menu on BBC2 in aid of Comic Relief. He works closely with various charities including: the Great Ormond Street Hospital Children’s Campaign, Royal Marsden Cancer Campaign and School Food Matters, where he teaches children basic cooking skills.

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