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, our dishes are an edible story, each one inspired by a memory. We want to share these memories 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.

Frank

Frank

Sous Chef View Details
Ursula

Ursula

Guest Relations Manager View Details
Angelo

Angelo

Sous Chef View Details
Jon

Jon

Restaurant Manager View Details
Matteo

Matteo

Assistant Restaurant Manager View Details
Lindsay

Lindsay

Operations Manager View Details
Frank

Frank

Sous Chef

Frank has worked with Tom before at Trinity in Clapham. Frank’s palate is the best in the business and his knowledge is an absolute asset to the restaurant.

Ursula

Ursula

Guest Relations 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

Sous 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.

Jon

Jon

Restaurant Manager

Jon has previously worked at the likes of L’Enclume and Roganic. He lives and breathes hospitality.

Matteo

Matteo

Assistant Restaurant Manager

Matteo has been with Story since the beginning and has progressed from a waiter into the Assistant Restaurant Manager. He has a passion for service and an eye for detail.

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

  • 6 course menu £65
  • Bread and dripping
  • Onion, apple and old tom
  • Raw beef, apple and summer truffle (+£15)
  • Heritage potato, peas, broad beans and coal
  • Fallow deer, yeast and dandelion
  • Bitter chocolate, wild berries and buttermilk
  • Almond and dill
  • 10 course menu £85
  • Bread and dripping
  • Onion, apple and old tom
  • Scallops, cucumber and dill ash
  • Heritage potato, radish and coal
  • “Tale of a quail”
  • Raw beef, apple and summer truffle (+£15)
  • Wild stems, squid and mushroom
  • Fallow deer, yeast and dandelion
  • Foie gras, apple and blackberry
  • Bitter chocolate, wild berries and buttermilk
  • Almond and dill

Please note that this is a sample menu

A 3 course set lunch menu is also available from Tuesday to Thursday – £35

drinks menu food menu

Reservations

We are now taking reservations through to December.

Reservations can be made online or by calling 020 7183 2117. Telephone lines are open 9:30am to 6:30pm Monday to Friday. Outside of these times, please leave a message and we will call you back as soon as we can.

All tables are reserved for 2.5 hours from the time of the reservation.

As our availability can change on a daily basis, if you are unable to find a suitable time online please feel free to call 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 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 £30 per bottle.

Yes we do.

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 two tasting menus.

We suggest that you allow roughly 2 hours for the 6 course menu and 2.5 for the 10 course menu. This will be determined by the pace at which your party eats. All tables are reserved for at least 2.5 hours unless otherwise discussed at the time of booking.

We are open Tuesday to Saturday for both lunch and 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 Tuesday to Thursday, and 6pm Friday and Saturday’s, last tables at 9:30pm.

In 2014 the restaurant will close for two weeks for our summer break between August 17th to September 1st.  We will also close for two weeks at Christmas, between December 21st to January 5th.

We do allow children, but we want to ensure the parents are 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 will do our best to accommodate a pushchair, however please contact the restaurant to check we can make space, on very busy nights it may not be possible.

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 cancelled with less than 24 hours notice, or failing to show up for a reservation, will incur a £60 per person penalty fee. 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 8 guests or up to 10 as a squeeze. Our restaurant can seat up to 40 guests and is available for private hire 7 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.

  • “…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

Contact

Open Tuesday to Saturday.

Lunch 12 – 5pm, reservations taken between 12 – 2pm.

Dinner from 6.30pm Tuesday to Thursday and 6pm Friday and Saturday.

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PR CONTACT:

Maureen Mills – maureen@networklondonpr.com

MEDIA ENQUIRIES:

Borra Garson – hello@dml-uk.com

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