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Foodle Reviews

on 31 Aug 2023

Wait and see
Many of you will remember your mother's voice when asking
"what's for dessert?"
All I will say is that it is a sweet, seasonal delight!
.
Cheese
Baron Bigod, black truffle,
shallot and pear tatin
.
When love & hate collide
(chocolate, orange)
As a child chocolate-orange flavoured treats divided me. I loved Jaffa Cakes but hated
Terry's Chocolate Orange! This dish combines both into my ideal fantasy dessert.
.
Another visit to @musebytomaikens .Very solid cooking... More

on 30 Aug 2023

As mother nature intended
(brill, white asparagus, morel)
No other season can compare with Spring for fresh ingredients and matching flavours so it's no surprise that it's a chef's favourite time of year. Here we let the ingredients speak for themselves.
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Another visit to @musebytomaikens .Very solid cooking indeed as you’d expect from @tomaikens . Highly recommended if you’re in London. If it’s good enough for @claudebosi1 (who was also dining that evening)………..
.
Michelin... More

on 30 Aug 2023

Just down the road
(ricotta, winter tomato, green olive) Many miles have been travelled and countless hours have been spent during my ongoing quest to find the very best British producers to supply Muse with ingredients. We celebrate Old Hall Farm, located "just down the road" from my Norfolk roots.
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Conquering the Beech tree
(langoustine, pork fat, burnt apple) My first memory as a child was a sense of fearlessness. I was always taking risks and looking for challenges. We had a very tall and... More

on 29 Aug 2023

Ultimate weaponry
(lobster, asparagus, truffle)
Whilst researching for my Fish cookbook I found that the largest UK lobster ever caught
was in 1931 in Fowey Cornwall. Weighing a huge 9.3 kg. The Lobster: a natural born
killer with very powerful claws; one for crushing, the other for cutting. Rich, powerful
ingredients with countless possibilities.
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Another visit to @musebytomaikens .Very solid cooking indeed as you’d expect from @tomaikens . Highly recommended if you’re... More

on 29 Aug 2023

Forever picking:
“Snacks inspired by the seasons. This stems from my recollection of being in the garden
with my mother and picking anything that was edible.”
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Another visit to @musebytomaikens .Very solid cooking indeed as you’d expect from @tomaikens . Highly recommended if you’re in London. If it’s good enough for @claudebosi1 (who was also dining that evening)………..
.
Michelin Guide - ⭐️
OAD - recommended
W50B -
Best Chef Awards -... More

7 / 10
on 11 Jan 2020

Dinner at the opening night of Tom Aikens new restaurant, Muse by Tom Aikens in a former pizzeria in Belgravia. Spread over two floors with two open kitchens with counters plus tables, this opening has been eagerly anticipated by some. Some, including myself consider that the golden era of London favourite Pied a Terre was when Aikens was heading up the kitchen there, so since closing his fine dining restaurant in Chelsea (Now Phil Howard’s Elystan Street) we have waited to see what he will do... More

7 / 10
on 11 Jan 2020

Dinner on the opening night of Tom Aikens new restaurant, Muse by Tom Aikens in a former pizzeria in Belgravia. Spread over two floors with two open kitchens with counters plus tables, this opening has been eagerly anticipated by some. Some, including myself consider that the golden era of London favourite Pied a Terre was when Aikens was heading up the kitchen there, so since closing his fine dining restaurant in Chelsea (Now Phil Howard’s Elystan Street) we have waited to see what he will do... More

Recommended in London

Address

38 Groom Pl, Belgravia, London SW1X 7BA, UK

Hours

Open hours

Phone

+44 20 3301 2903

Website

http://www.musebytomaikens.co.uk/