Food That Tells a Story

  • Photo © John Arandhara-Blackwell 2012
    Three Bears Porridge Photo © John Arandhara-Blackwell 2012
  • Photo © John Arandhara-Blackwell 2012
    Cod Skin Snack Photo © John Arandhara-Blackwell 2012
  • Photo © John Arandhara-Blackwell 2012
    Scallops, cucumber and dill ash Photo © John Arandhara-Blackwell 2012
  • Tom Sellers
  • Photo © John Arandhara-Blackwell 2012
  • Photo © John Arandhara-Blackwell 2012
  • Photo © John Arandhara-Blackwell 2012

When Tom Sellers was awarded a Michelin star this fall for his Restaurant Story, the 26-year-old became one of the youngest chefs in the United Kingdom to receive the accolade. In just six months, his inventive cuisine has led Story to become of the city’s favorite eateries—despite its location in a former Victorian public-toilet block in Bermondsey.

Its shady past, however, hasn’t detracted from its popularity. Already booked weeks in advance for dinner, Restaurant Story offers a six-course menu (about $85) and a 10-course tasting menu (about $120). The meal begins with what the chef calls “bread and dripping,” featuring a beef-fat candle that, as it melts, forms a warm oil of beef essence for dipping the bread into. The seasonal fall menu includes scallops with cucumber and dill ash; shrimp with brown butter, chestnut, and rose; and, for dessert, prune tea with lovage and milk. Each course is presented in an artful, delicate manner, and the chef strikes just the right balance of unique flavor combinations that are simple enough that they don’t overpower one another.

Sellers named his venue Restaurant Story because he says food is based around memories and stories, and his eatery is littered with books. He shares his passion for stories with his guests by inviting diners to bring a favored book and leave it, with an inscription, for the next guest. (+44.20.7183.2117, www.restaurantstory.co.uk)

From Around the Web...
Meatmaster Pat LaFrieda explains the magic of dry-aging beef…
In Tokyo, some of the city’s best steaks are eaten on the fly.…
David Burke’s take involves bourbon-infused beef, bourbon aioli, and maraschino-cherry ketchup…
©Getty Images
The Japanese fruit is revered as a status symbol…
Chef Daniel Eddy of Michelin-starred Rebelle tells us how to make his favorite late-night meal…
The executive chef of Pearl & Ash tells how to make his childhood favorite…
Lone Mountain Wagyu Club’s shipments will include both traditional and more unusual cuts…
Thick-cut bacon coated in pancake batter…
Shakshuka is packed with protein and easy to make…
With this guide and the right tools, you will get delicious results every time…