'I fell in love with Tom Aikens tonight' sounds like the title for a romantic novel but I am sorry to disappoint you if you were expecting some scandal - it was the brilliance of his cooking that left me starry eyed when I visited his Chelsea restaurant.
Aikens is clearly a chef at the top of his game, the restaurant has just been awarded a Michelin star after a long closure for renovation. He cooks with flair and imagination and delivers plates of food that combine bold flavours and send the palette into palpitations making for an exciting dinning experience.
Here is a man who at 26 was the youngest British chef ever awarded two Michelin stars and since then has had a few ups and downs in his career. However, some 15 years later French inspired Aikens has re-invented himself and is producing exceptional dishes that leave you waiting in anticipation and excitement as each course arrives at the table.
And it's not just the food where Tom Aikens eponymous Chelsea restaurant, situated a few streets off King's Road, stands out from the crowd. Its cool design, like the food, is bold and cutting edge and was the focal point of an extensive refurbishment programme of the entire property which culminated in its re-opening earlier this year.
The slate grey coloured interior walls work surprisingly well and are offset by slick wooden flooring and smart Scandinavian styled furnishings. The clever use of mirrors creates a feeling of even greater openess and subtly placed attractive lighting adds to the ambience.
There is also nothing stuffy about this place it has a relaxed style of fine dining. The casually dressed staff are friendly and knowledgeable, especially our engaging young Glaswegian wine waiter, and blend in to the surroundings with ease and comfort. They always seem to be there at the right time, but are totally unobtrusive.
From a well constructed menu, I started with a wonderfully lean and beautifully seasoned venison tartar with grated walnuts, wild sorrel and a delicious hazelnut purée (£19.50) which like all the dishes was art on a plate and tasted heavenly, with some tongue tingling sensations.
My dinning companion Fiona, who had been looking forward to her visit for a while, was not disappointed with her cured salmon with pickled apple ravioli, viola flowers and jasmine oil (£17.50). Arriving in theatrical style under a dome it was a lovely fresh and colourful dish with the mixture of sweet and tart flavours combining well.
For mains menu my John Dory with black olive oil, borlotti beans, artichoke, prawns and lingoustine powder was a triumph, probably the best plate of food I have ever eaten, including the lingoustine shells which I was informed were there to be eaten and not just for show.
The wonderfully fresh fish was superbly cooked and each mouthful of the bold combination of ingredients and flavours was awesome, as was the visual appearance of the dish served on a trademark handmade bespoke potter's china plate.
Fiona's piglet belly with braised and roast squid and pineapple (£23) left her exclaiming after the first mouthfall 'this pork is to die to' . Each crafted square of crispy sweet pork just melted in the mouth, complimented by the other flavoursome components on the plate.
Aikens flair and passion does not let up when it comes to desert with some tempting creations, of which I would thoroughly recommend the caramelised delice d'or apple with elderflower and a custardy, crispy and creamy pain perdu (£10.50). He works wonders with the humble apple to deliver a dynamic tasting pud further lifted by some delicious ice cream which cuts through the other elements.
Fiona finished off with a selection of Androuet cheeses (£12.50) impressively served with fresh pear, melba toasts and choice of three chutneys. The mixture of soft and hard cheeses served at the right temperature were a perfect end to the meal.
And if that wasn't enough we gorged ourselves on a selection of petit fours which arrived in an old Oxo tin, and included chocolate covered honeycomb, Turkish delights, truffles, jellies and other goodies - just one of many classy little touches that sets this restaurant above many of its competitors.
It was a treat and one I will remember for a long time - my love affair with Tom Aikens will linger on until my next visit.
