This was a week cooking at the cube which was housed on top of a very modern contemporary construction that was called the cube which was built by Electrolux, it was on top of the Royal Festival Hall. We just did the lunchtime service cooking a 6-course tasting menu, some of the dishes included confit salmon with jasmine and burnt apple puree, smoked venison tartar with horseradish and hazelnuts, smoked baked and salted celeriac, roast scallop with pineapple and pork belly, lamb loin dried black olive and sheep’s cheese, then a chocolate and lemon grass dessert. It was an exceptional experience as it was such a small group of people that were serious foodies.
The style of cuisine at Tom’s is British and French influenced and prepared simply, using the best seasonal quality produce. Located on the 62nd floor