Jan Moir's review of Tom Aikens (The Telegraph)
Matthew Norman's review of Tom Aikens (The Telegraph)
Giles Coren's review of Tom Aikens (The Times)
Jay Rayner's review of Tom Aikens (The Observer)
Tom Aikens reviews
This is what you want when you want a 'fine dining' experience. Chic restaurant styling without being too huge and ostentatious, and amazing food that makes you say 'ooh, try that' and 'mmmmm' a lot. Nice atmosphere too. A definite contender if you're looking for a special evening.
by capital girl "top london reviewer" (59 reviews), 11 Feb 2008Excellent front of house with quality decor and faultless service, but rather let down by the over-complicated, over-salted food. Too many strong flavours combined and very stingy portions of main ingredients hidden under mountains of foam and mousse. (The biggest offender here was the very salty, Cumberland sausage-shaped, neon green, watercress mousse accompanying the slither of pigeon starter.) The one exception was the biggest portion of poached fois gras I have ever been served. It was just a shame that it was both cold and raw in the middle!
Other 'fine dining' experiences have been memorable for the skill with which unusual and delicate flavours can be combined to amazing effect. This one served to prove how easily it can all go wrong.
I went to Tom's place about a month ago and the food was superb. All the little testubes and tasters... I have never had food like it.
by bubbles12345, 16 Jul 2007He's obviously a talented cook, but really needs to calm down a bit. Each plate had about five different things on it and by the time they got to telling you about the last one you couldn't remember what everything else was! The milk bottle thing is just odd. He should also change his bizarre anti-British cheese policy.
by w7 (5 reviews), 10 Jan 2006This is serious food. Fabulous amuse, and a surprise soup course served in a little milk bottle with a straw that proved to be both heavenly and healthful. The imaginative cooking will lead to 3 stars one day. If there's a fault it's that sometimes the plate composition tends toward the manic -- do I really need 10 different preparations of courgettes on a single plate? But even if sometimes a plate lacks a disciplined focus, the creativity and excitement of the kitchen more than makes up for it.
by Enid A. Lame (2 reviews), 08 Jul 2005Tom Aikens is so innovative with seasonal ingredients.
The menu is stunning in regards to taste and visual appeal.
The dessert menu is a bit unbalanced in regards to texture and flavour. But the presentation cannot be mistaken for anyone else's. It was a lovely meal.
A friend and I from chicago went to the restaurant for dinner as we had heard wonderful things about it and we were not dissapointed. The food and the service was terrific. I can't wait to come back.
by Anonymous, 31 Aug 2004Have we missed a great restaurant in London? Let us know.
Photograph © Tom Aikens
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