5 Minutes with Tom Aikens

Story-led dining is important to me… because food has always been deeply connected to memory, emotion and a sense of place. I grew up in Norfolk with a large back garden where we produced much of our own fruit and vegetables. From an early age I learned how ingredients grow, how seasons shape flavour, and how rewarding it is to nurture something from seed to plate. Those formative moments – picking berries with my twin, turning soft fruits into jam, watching rows of carrots and lettuces take shape – formed the foundation of how I understand food today.

My creative process… always begins with curiosity. Whether I’m working in another Michelin-starred kitchen or developing a dish for Muse, I’m driven by flavour, seasonality and the story behind each ingredient. Growing up in Norfolk taught me how produce changes with the seasons and how to respect it. When creating a dish, I start with an idea or memory. I think about where the ingredient comes from, who produced it, and what emotions it can evoke. From there, it’s a process of tasting, refining and balancing technique with narrative until the plate resonates on a personal level.

To become a successful chef today it takes… determination, hard work, self-belief and consistency. You need a clear game plan and the patience to persevere. Progress isn’t always linear – sometimes you take steps backwards before moving forward – but belief in the end goal is essential. Set monthly, yearly and five-year targets of where you want to be and stay focused.

If I could go back to the start of your career… I’d tell myself to expect the unexpected – because it always happens. I’d focus on being a strong leader, always staying supportive as the road is long and hard and not trusting anyone but those close to you. Stick to a plan and refine it all the time. Above all, I’d remind myself to believe in myself and persevere.

My leadership style has evolved… significantly. Early on, especially in France, kitchens were relentless – long hours, extreme pressure, little balance. That intensity shaped my discipline, but it also showed me what’s lost when people are pushed too far. Today, I believe great food comes from looking after the people behind it. At Muse, we’ve built a healthier culture: chefs have three days off a week because rest and creativity matter. I still demand high standards, but I believe they’re best achieved when teams feel valued and inspired. A great kitchen is built on respect – for the craft, the ingredients and the people.

My favourite country to cook in… France. I’ve loved it since my teens, spending holidays in the Auvergne where my father owned a house. I grew up eating classic regional food, then worked in France from 24 to 26 with Joël Robuchon in Paris and Gérard Boyer at Les Crayères in Champagne. Very different kitchens, but both shared an uncompromising respect for produce. Those experiences shaped my cooking profoundly.

To do my job, I couldn’t live without… the support of my partner, Justine.

Building a global restaurant portfolio has taught me… to trust my instincts and always be grateful.

My wind-down routine is… sharing good food with family, without the pressure of service. I also exercise daily – it’s a vital outlet.

Most important to me right now… my daughters, Violette and Josephine. My greatest achievements. They keep me grounded, full of energy and constantly inspired.

A Muse dish that means the most to me is… our deceptively simple Bread & Butter. We make cultured butter from Old Hall Farm Jersey cream, alongside two signature butters: Chicken & Cep – served Mont-Blanc style with crispy chicken skin, chicken salt and puffed barley – and a Burnt Leek butter made from charred leek tops. Simple in idea, meticulous in execution.

My upbringing sits at the heart of the Bread & Butter – humble, ingredient-led and made with care – and it informs the whole Muse menu. We aim to evoke warmth, curiosity and a sense of home: flavours that recall those childhood moments (the smell of baking bread, jam from the garden) reworked with refined, unexpected twists.