The name comes from what I truly love about food; sharing delicious meals with friends and family, enjoying the moment in an informal and joyful atmosphere. I think from my childhood of big earthenware pans being baked in the oven, simmering pots of meat, baked fish straight from the pan, and old kitchen boards that were used for carving or preparing on.
This idea of relaxed sharing extends through to the design of the restaurant. It takes inspiration from natural, open, rustic style home kitchens, featuring reclaimed wood and mismatched furniture. With a range of hanging copper pots and pans, shelves full of spices and condiments set in the middle of the dining area, old kitchen knives and large heavy cleavers stuck into the walls of antique kitchen tiles, this restaurant is meant to be a home away from home.
This is an ideal place for big families and large groups of friends, with its large communal wooden tables, as well stools along the kitchen pass. It is all about sharing great food in a laid-back fashion, family style, in pots, pans and on boards. With sections of the menu broken down into Snacks & Bites, Boards, Pots & Pans, Bowls, Grill & Plancha, Pies, Sides, Puds, Specials and Pots, Pans & Boards Favourites. Menu highlights include black squid tempura, lamb meatballs with harissa, malt glazed short rib, duck confit with mustard, treacle marinated salmon. A selection of grilled fish, meats and steaks will also be available, such as tenderloin, strip loin, rib eye, tiger prawns, whole grilled lobster and spatchcock baby chicken with barbecue sauce. A range of tempting desserts includes sticky toffee pudding with date ice cream, and my Mum’s favourite, the red fruit and apple crumble.
Tom Aikens is one of the UK’s most acclaimed and inspirational British chefs owing to his innovative style and creative interpretation of modern French cuisine. He is the youngest British chef to have ever been awarded two Michelin stars, at the tender age of 26.
Born in a family of wine merchants, Tom spent his childhood mostly gardening and cooking with his mother. This combination put food and the use of the finest ingredients at the center stage right from the start.
His remarkable career has taken him all over the world, working with several three-Michelin star chefs: Pierre Koffman’s La Tante Claire, Joel Robuchon on Avenue Poincare in Paris and Gerard Boyer in Reims. His eponymous restaurant opened in 2003, gaining its first Michelin star on the following year and a rising second in 2008. He then launched a brasserie-style farm-to-table concept - Tom’s Kitchen - in 2006 in Chelsea, which was rolled out in Somerset House, Canary Wharf, St Katherine’s dock and Istanbul. Tom is also present in Hong Kong where he opened the Pawn and is about to launch The Fat Pig (this November), and now in Dubai with Pots, Pans & Boards.