Restaurant Story
Cuisine: British
Price:    pound pound pound
1 user wants to go
2 users have been
Verdict based on 10 critic, 3 blogger and 1 user reviews and awards
Restaurant Profile »

Address: 201 Tooley Street, London SE1 2UE

Website: Visit restaurant website

Telephone: +44 20 7183 2117

First restaurant by chef Tom Sellers who trained at Per Se, Noma, Tom Aikens, and Adam Byatt’s Trinity (who is a backer of Restaurant Story). British tasting menus are offered for lunch (3 courses) and dinner (6 or 10 courses), which are meant to evoke the “journey” of Sellers from childhood through to his professional experiences in Michelin-starred kitchens.

This restaurant has 1 Michelin Star

Latest reviews of Restaurant Story

AA_Gill

AA Gill, The Sunday Times

30 June 2013

Ingredients are foraged and wild, local and earthy: a wonderful wood pigeon with summer truffle and pine, mackerel with strawberries, potato and asparagus and barley grass. That all sounds worthy and understated but what goes into your mouth is complex and surprising…

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LM_copy

Joe Warwick (London Magazine), The London Magazine

26 June 2013

Heritage potato, asparagus and barley grass, a perfect island of creamy spud in a sea of charcoal oil, is a triumph, as is lamb, salad root, garlic and yoghurt…

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hardens

Richard & Peter, Harden's

7 June 2013

So often, experimental cooking is code for ‘not actually very nice’, but here the position is precisely the opposite – everything is very nice. Almost every dish you could eat again. That’s rare enough in any multi-course meal, are perhaps even rarer where, as here, the dishes aren’t in an entirely known and usual mould…

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zoe_williams

Zoe Williams, The Telegraph

4 June 2013

Scallops with cucumber, rolled in dill ash, was an eye-opener – not for the ash, though that gave a marvellous smoked flavour – but the slithery, raw scallop, which had all the flavour of a regular one but none of the heaviness…

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What the Critics say

AA_Gill

AA Gill, The Sunday Times

30 June 2013

Ingredients are foraged and wild, local and earthy: a wonderful wood pigeon with summer truffle and pine, mackerel with strawberries, potato and asparagus and barley grass. That all sounds worthy and understated but what goes into your mouth is complex and surprising…

Read full review »
LM_copy

Joe Warwick (London Magazine), The London Magazine

26 June 2013

Heritage potato, asparagus and barley grass, a perfect island of creamy spud in a sea of charcoal oil, is a triumph, as is lamb, salad root, garlic and yoghurt…

Read full review »
hardens

Richard & Peter, Harden's

7 June 2013

So often, experimental cooking is code for ‘not actually very nice’, but here the position is precisely the opposite – everything is very nice. Almost every dish you could eat again. That’s rare enough in any multi-course meal, are perhaps even rarer where, as here, the dishes aren’t in an entirely known and usual mould…

Read full review »
zoe_williams

Zoe Williams, The Telegraph

4 June 2013

Scallops with cucumber, rolled in dill ash, was an eye-opener – not for the ash, though that gave a marvellous smoked flavour – but the slithery, raw scallop, which had all the flavour of a regular one but none of the heaviness…

Read full review »
andy_lynes

Andy Lynes, Metro

30 May 2013

Sellers’s food is often delicately flavoured and light on carbs and protein – a tiny square of mackerel is the smallest piece of fish I’ve seen outside a sushi bar – which makes it easy to digest but, with a preponderance of green veg and herb oils, also samey and a bit forgettable…

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The_Independent

Tracey MacLeod, The Independent

11 May 2013

Raw scallops, marinated in meadowsweet to leave them with a succulent milky texture, came with balls of cucumber rolled in dill ash, and oils which melted together like a psychedelic light show…

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The_Guardian

Marina O'Loughlin, The Guardian

4 May 2013

A candle made from beef dripping pools into the holder; dense, dark sourdough for dipping; and a relish of finely cubed veal tongue, celery and jellied chicken consommé in a sharp-sweet dressing. Bloody lovely: earthy, piquant, meaty flavours and wobbly, crunchy, fatty textures, all in one mouthful…

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giles_coren

Giles Coren, The Times

4 May 2013

This beef cheek with stout and cauliflower yeast is mind-blowing. See how the connective tissue has just completely jellified from 24 hours’ cooking, maybe longer…

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Time_out

Guy Dimond, Time Out

30 April 2013

The artistry’s not mere gimmickry. Raw scallop is sashimi-grade, cleverly paired with the charcoal-like tang of dill-scented cucumber ash rolled around balls of fresh cucumber. ‘Burnt onion’ (…) has a juniper-sharp gin dressing poured over it. There are three beautifully drafted, tiny appetisers,comprising bright nasturtium petals, crisp cod skin and rabbit presented like tiny fish fingers…

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fay_maschler

Fay Maschler, Evening Standard

24 April 2013

Dessert, here rhubarb and custard cream soda, served in a school milk bottle with a straw, was very Tom Aikens and, come to that, Ben Spalding. (…) For all its charms – and there are many – Story seems a restaurant to tick off on a list rather than make a regular haunt…

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What the Bloggers say

Cheese_and_Biscuits

Chris Pople, Cheese and Biscuits

3 June 2013

By now, I imagine you’ve made your mind up whether you think Story is an overthought pile of foodie-frottism or a fun and exciting to spend a couple of hours of your life, and you will have probably also guessed that I’m firmly in the 2nd camp. (…) There was enough care and skill shown, overall, for the odd irritation, in the end, to not mean so much…

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PickyGlutton

The Picky Glutton, pickyglutton.com

7 May 2013

One of my favourite dishes of the evening was the crab with smoked leek, rapeseed, pear and lovage. Although I’d have preferred a firm meaty claw rather the bitty head meat, it was complimented very nicely by the strong, herby lovage oil and the gently smoked leek…

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Edward Smith, Rocket and Squash Avatar

Edward Smith, Rocket and Squash

3 May 2013

Sure, each course was pleasant. But as the meal progressed, I couldn’t help thinking that if you took away the beautiful plates, wild flowers and herbs, there really wasn’t much to the dishes. The menu that I had lacked punch and, whilst the porridge was a climax, the courses before that failed to build up to it. Overall it was a bit too lightweight, too subtle and too tepid…

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