About

At Story the premise is simple; we seek to tell our story through the food we serve.

We opened in April 2013 gaining our first Michelin star only five months after opening.

Inspired by chef Tom Sellers’ culinary career and the history of British food, certain dishes are inspired by memory or provenance of ingredients. We want to share these with you through what you see, smell and taste.

To help achieve this, we select only the freshest seasonal British produce and then pair it with an exclusive wine list featuring small wine producers and select British craft ales sourced locally.

Chef Tom Sellers has an impressive CV, his journey driven by the ambition to work with the world’s best chefs and at the finest restaurants.

Tom Sellers has an impressive CV; his culinary story consisting of years spent cooking with Tom Aikens, Thomas Keller and René Redzepi.

Tom has huge admiration for his peers, who he credits with having shaped and guided him whilst giving him the skills and vision to be the extraordinary chef that he is today.

In 2013 Tom realised the dream that he had harboured for ten years and opened Restaurant Story.

  • “If you’re longing for a visit to Fat Duck but don’t want to make the trek, Story is the next best thing.”

    Zagat, Hottest Restaurant In The World – Where to Eat Now, 2014
  • “The menu has a deceptive simplicity — troikas of ingredients — but behind them is a sophisticated, expert construction that is elegant, thoughtful and clear.”

    Food 4/5 Atmosphere 4/5

    AA Gill, The Sunday Times Magazine, 2013
  • “Lunch was a thrill-a-minute experience. A succession of showstopping dishes began with a couple of insanely delicious pre-starters…sets the tone for a meal which is designed to be talked about, as well as enjoyed.”

    Food 4/5 Service 4/5

    Tracey MacLeod, The Independent Magazine, 2013

The Team

It is Tom’s firm ambition to present guests with the most intelligent, inspired and well delivered dining experience that they have ever had. This is why he chooses to work with the very best in the industry.

Luke

Luke

Sous Chef View Details
Ursula

Ursula

General Manager View Details
Angelo

Angelo

Head Chef View Details
Larisa

Larisa

Restaurant Manager View Details
Patrick

Patrick

Sommelier View Details
Lindsay

Lindsay

Operations Manager View Details
Luke

Luke

Sous Chef

Luke, originally from Australia, has been in the UK for 5 years. He’s made the most of his time here with 1 year at Marcus Wearing at the Berkeley and 3 years at The Fat Duck before coming to join the team at Story. He is a real team player and strongly believes in developing those around him.

Ursula

Ursula

General Manager

Ursula is the person you’re most likely to speak with when you call. If there is a table available, she will find it for you. Unsurpassable organisation skills and the patience of a saint.

Angelo

Angelo

Head Chef

Originally from Japan, Angelo cut his teeth at restaurants Narisawa and Gyugin, moving onto Royal Hospital Road, London and 11 Madison Park, New York. His creative vision sets him apart.

Larisa

Larisa

Restaurant Manager

Larisa has worked on the floor for her whole career. Her passion for creating a great guest experience, and taking her team with her on this journey, is evident in the effortless way she can make you feel instantly relaxed. Having worked at Gidleigh Park and The Square she also has finesse and a wealth of knowledge about food and drink.

Patrick

Patrick

Sommelier

Patrick has extensive experience in hospitality and wine and has worked all over the world. He has worked in some great venues such as The Lanesborough and London’s Rosewood Hotel. He brings his passion for wine and beverage to the drinks list at Story to create a list that complements Tom’s food.

Lindsay

Lindsay

Operations Manager

With many years of front of house experience Lindsay has now moved into operations. Tom’s first employee, she has been with Story from the beginning.

Menus

Our Full Story menu can take up to 3.5 hours for tables for 2, then up to 4 hours for tables for 4+

drinks menu

Reservations

 We are currently taking reservations until the end of August 2016.

Reservations can be made online, by email or by calling 020 7183 2117. Telephone lines are open 10:00am to 6:00pm Monday to Saturday. Outside of these times, please leave a message and we will call you back as soon as we can.

As our availability can change on a daily basis, if you are unable to find a suitable time online please feel free to call or email us.

The Library

At Story we invite you to participate in our narrative and to let yourselves become a part of our story.
For this reason we ask you to bring a book with you when you dine, to leave with our ever growing collection.
Perhaps others will find inspiration in the story that you have shared as they browse through the bookshelves.

 

LEARN MORE

FAQs

We are equally as close to both London Bridge and Tower Hill Stations, about a 7 minute walk. From London Bridge exit via the Tooley Street exit, walk down Tooley Street until it meets Tower Bridge Road. From Tower Hill, cross Tower Bridge and we are at the end behind the bank.

We do not have parking available at the restaurant. The closest 24 hours car park is Butlers Wharf at 46-50 Gainsford Street which is just a short walk to the restaurant. There are also a few parking bays on Boss Street where you can buy a ticket. In the evening the parking restrictions finish at 6:30pm on nearby Queen Elizabeth Street and adjoining side roads.

We have a bike rack outside the restaurant to the rear.

Mostly yes. When Tom designs a dish he always factors in a vegetarian alternative that in no way compromises the taste or experience for the diner.  We will try our very best to accommodate specific dietary requirements for our guests, all we ask is if you will let know in advance so we can make preparations.

If however your diet is very restricted or you suffer from many allergies, then maybe we are not the right restaurant for you as our tasting menus encompass many ingredients and techniques we feel it would be a compromised experience.

We do allow our guests to bring their own wine; our corkage is £35 per bottle allowing one bottle per 2 guests.

Yes we do, although unlike most restaurants we encompass our full beverage selection in order to bring you the best possible experience.

No, we offer only the tasting menus at dinner. At lunch we do have a 3 course set menu available Tuesday to Thursday that runs alongside our tasting menu.

We suggest that you allow roughly  3-4 hours for the Full Story. This will be determined by the pace and size of your party.

We are open Tuesday to Saturday for lunch and Monday to Saturday for dinner. Lunch reservations are taken between 12 – 2pm (last orders for lunch at 2:15pm) and we close for lunch at 5pm.

Dinner reservations are taken from 6:30pm Monday to Saturday, last tables at 9pm (last orders for dinner at 9:15pm).

We include a 12.5% service charge on each bill at Restaurant Story.

In 2016 the restaurant will close for during the summer  from Friday 26th August and will reopen on Tuesday 30th August  for dinner.  At Christmas the restaurant will be closed from Saturday 24th December and will reopen on the evening of Wednesday 4th January 2017

We do allow children who are able to sit at a table without any support, please be aware we do not have any facilities for infants and we do not have a children’s menu alternative.  We also ask that parents and children are courteous of other diners. We are unable to accommodate pushchairs.

Our restaurant is fully accessible to wheelchair users and we have toilet facilities available on the ground floor. We do ask that you notify our guest relations team so that we may allocate a suitable table and tell us whether you would prefer the dining chair to be removed or left at the table.

Guests are welcome to dress as they please. Whilst our food is fine dining, our restaurant and style of service is informal and friendly.

Tables of 2 cancelled with less than 24 hours notice, or failing to show up for a reservation, will incur a £75 per person penalty fee. Tables of 4 or more will need to give us 48 hours notice of cancellation to avoid the cancellation penalty. We do appreciate that on occasion it is unavoidable to cancel with short notice, so we do offer a credit against the fee if the guest is able to rebook and dine with us within 6 weeks of the cancellation.

Sadly not, we have only the main dining room. Our largest table size is comfortably 6 guests. Our restaurant can seat up to 40 guests and is available for private hire 6 days a week, please contact us for more information.

We have a small bar with 4 seats for diners to enjoy a drink either before or after dinner. We do some delicious cocktails so please feel free to come along.

Yes we do. These are done in the form of a letter so we can include a personal message from you to the lucky recipient. To buy a voucher, please call the guest relations team who will talk you through the process. You may also pre purchase wine for a table without having to do a voucher if you wish, again just give us a call.

Yes we do. At Restaurant Story, we are dedicated to developing talent. We now offer placements in all areas of the restaurant. If you would like to gain essential industry experience in a front of house, kitchen or bar position then please contact our Sous-Chef, Luke on luke@restaurantstory.co.uk
Please note that we can only offer placements for a minimum of three days.

  • “…it is beyond faultless, in a territory of inventiveness that, like a dream, I wouldn’t want to fault.”

    Food 5/5 Atmosphere 4/5

    Zoe Williams, The Sunday Telegraph, 2013
  • “I can’t remember a meal that prompted so many actual, physical reactions: faces purse like cats’ arses at the pain-pleasure bursts of sourness in a rhubarb, custard and cream soda dessert. Moans of horny delight at an extraordinary potato creation, the mash improbably smooth and buttery…”

    Food 8/1o Value for Money 8/10

    Marina O’Loughlin, The Guardian Weekend Magazine, 2013

Our Gallery

Contact

Open for dinner from 6.30pm, Monday to Saturday

Open for lunch from 12-5pm, Tuesday to Saturday

.

CAREERS AND STAGE CONTACT:

Luke Headon – luke@restaurantstory.co.uk

PR CONTACT:

Maureen Mills – maureen@networklondonpr.com

 

FOR EXCLUSIVE HIRE:

Saorla Swan-Hutton – saorla@p-mo.co.uk 

MEDIA ENQUIRIES:

Borra Garson – hello@dml-uk.com

.For 

FOLLOW US: