Tom’s passions and skills lie within gastronomy, where he has been a part of the industry for over 13 years. Growing up in Sussex, he moved London to work for a number of highly regarded restaurants. He was recently named one of the most influential chefs of 2017 in the Guardian/Olive magazine.
Tom has done various Michelin-starred stages, followed by using those skills in development within the up-and-coming gastronomy scene alongside food styling, creating menus, training chefs and re-branding establishments.
2015 saw Tom start his first company, FLANK, a pop-up residency with a natural British influence. A year later, FLANK had become a strong brand generating interest from local and national press and Brightonions.
Due to the pop-up nature of FLANK, Tom began working on his next project. The concept is led by Tom’s vision of working sustainably, in every sense of the word, and still bringing modern flavours, using the best possible produce and complimenting each dish with exceptional natural wine.
The restaurant, name still under wraps, is due to open mid-March ’17 in the South Lanes of Brighton.