This was a very special party for Prada to celebrate the opening of a new store. The event was run by my team at Tom Aikens and the private event caterer Cellar Society. All of the dishes were bite-size, some examples being crab with carrot jelly, foie gras with spiced crumb and fig purée, scrambled Burford brown eggs with Périgord truffle and onion purée.
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