Tom (the chef) has been making sushi at the highest level for 15 years and has worked in some of the best and top-rated sushi restaurants in London and Europe including Aqua Kyoto, Chotto-Matte and most recently Sticks n Sushi. Tom describes his style of cooking as having traditional techniques but with modern flavours, like his soft-shell crab roll with kimchee hummus.
Aidan (the waiter) has been working in hospitality for 25 years and is well-versed in managing bars, restaurants and hotels. He oversees the front of house and drinks menu. A former bar manager at Claridge’s Hotel and Gordon Ramsay’s Maze Grill, his last position was as restaurant manager at Sticks n Sushi’s flagship in Covent Garden where he met Tom and the revolution concept was born.
Launching their first restaurant in Brixton, the duo have just launched their second restaurant in Shoreditch earlier this summer. The restaurants are a modern interpretation of a traditional Japanese Izakaya, using traditional methods but with some unique flavour pairings, all at an affordable price.
Nick Beardshaw, ex Tom Kerridge head chef, launches Starling in Esher, Surrey
Having worked alongside Tom Kerridge for 14 years, Nick is excited to embark on his first solo venture and thankful as always for Tom’s support and guidance. Launching at the end of August in his home town in Esher, the 40 seater restaurant will use Britain’s best seasonable ingredients crafted into refined dishes.
Alongside exquisite food there is an expertly crafted wine list by James Shaw who joins Starling as General Manager from Restaurant Gordon Ramsay where he was assistant head sommelier.
Luke Ahearne, ex head chef at Corrigan’s Mayfair, opens Lita in Marylebone
Becoming head chef at just 29 is no easy feat, this young chef launched Lita in Marylebone in earlier in 2024. A modern mediterranean bistro with an open fire cooking, celebrates the flavours of southern Europe with a seasonal menu.
Today, Luke is responsible for the concept at Lita, the latest dining destination in London’s Marylebone, with a sophisticated and strictly seasonal menu.
