Muse marks Tom Aikens' return to experience-led fine dining in an intimate 23-cover converted mews house, bringing experience led fine dining to an exquisitely formed Georgian townhouse in Belgravia. Muse opened in January 2020 to critical acclaim and was quickly awarded a Michelin star, with Grace Dent, Guardian, declaring it her ‘opening of the year.’ Muse takes guests on a journey that encapsulates pivotal memories of Tom’s personal life and culinary career, through the prism of seasonally driven tasting menus.
Tom Aikens
Tom 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. Raised in Norfolk with a respect for fresh, seasonal ingredients, Tom works tirelessly to use the finest local and sustainable produce.
Tom's Parents
Throughout his life, Tom has been inspired by many different people, places, times and travels. His mother Tania first opened his eyes to the infinite pleasures and absolute delights food can bring. Baking was Tom’s mother’s forte and from the age of eight Tom joined his mother making the finest cakes and home-baked bread. Tom and his twin brother Robert always helped out in the garden, picking fruits with their mother to make the most delicious jams and chutneys.
During the beginning of Tom’s career as a chef, his father was always on hand to give advice as he began his first few steps in the kitchen at a very early age. Tom’s father was also one of the reasons he became a chef; he was very successful in the wine business, which gave Tom a real view of the many delights of France and its great food heritage.
Provenance
We work closely with British suppliers and farmers who are as passionate about their produce as we are about cooking and serving it.
Our Suppliers
HG Walter for beef
Lake District Farmers for lamb
Flying Fish & Keltic Seafare for fish
Hodmedods for pulses & grains
Shipton Mill flour used in our sourdough
Nurtured In Norfolk for micro vegetables & edible flowers
Old Hall Farm for milk and the cream used in our cultured butter
Barsham Brewery for Robin Stout Beer used in our sour dough
Rare Tea Company for tea
Difference Coffee for coffee
Bloodroot Blades & Blenheim Forge for knives
The London Cloth Company for napkins
Körner Interiors for interior design
