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

We have retained our Michelin star since 2013.

Inspired by chef Tom Sellers’ culinary career and the history of British food, certain dishes are influenced 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.

Tom Sellers is the chef and patron of Restaurant Story.

Tom learned his craft in some of the world’s finest kitchens. At 19, Tom dreamed of opening Restaurant Story and was able to realise his ambition at 26. His debut book, A Kind of Love Story, was published in October 2016 by Orion Publishing.

Tom’s focus is on intelligent, ingredient-led cooking. Story proudly offers seasonally-changing tasting menus, each of which include Tom’s iconic signature dishes alongside courses displaying cutting-edge techniques and innovative flavour combinations.

  • “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.



Restaurant Manager View Details


Head Chef View Details


Operations Manager View Details


General Manager View Details


Sommelier View Details


Junior Sous Chef View Details


Restaurant Manager

Joe joined Story as Restaurant Manager in January 2017. Most recently, Joe spent four years at Per Se in New York, making the move back to the UK to head up our team. His passion for hospitality is unsurpassable and he is dedicated to make every guest’s experience unique.



Head 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 joining Story as Sous Chef and now as Head Chef. He is a real team player and strongly believes in developing those around him.



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.



General Manager

Ursula overseas the running of Restaurant Story from everything from the finances to the floor. If there is a table available, she will find it for you. Unsurpassable organisation skills and the patience of a saint.




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.



Junior Sous Chef

Originally from Toronto, Cara came to us from Eleven Madison Park in New York. She has worked at Story for a little over a year.


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


 Our reservations are currently open until the end of August 2017.

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.




We are equally as close to both London Bridge and Tower Hill Stations, about a 10 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. The cost of this is £75 per person.

No, we offer only the tasting menus at dinner. At lunch we do have a 3 course set menu available Tuesday to Thursday lunchtime 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 for dinner each Monday to Saturday with sittings between 6.30pm and 8.45pm, last orders are at 9pm. We are open for lunch every Tuesday – Saturday with sittings between 12pm and 1.45pm and last orders are at 2pm. We close after lunch service at 5pm.

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 over  the age of eight years old, 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


The restaurant is the ideal setting for a corporate event or a more intimate gathering of friends or family. We can welcome groups of up to 38 guests.

For a private dining enquiry, please contact Saorla on +44 (0) 207 183 2117

Events Brochure




At Story, we aim to nurture and develop real talent. If you would like to work with us, be it front-of-house, in the kitchen or in guest relations, we want to hear from you.

For kitchen vacancies and stages, please contact Luke on luke@restaurantstory.co.uk

For front-of-house and guest relations vacancies, please contact Ursula on ursula@restaurantstory.co.uk

More information is contained within our careers brochure here

Current Vacancies

Head Waiter


Chef de Partie







Open for dinner from 6.30pm, Monday to Saturday

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



Luke Headon – luke@restaurantstory.co.uk


Maureen Mills – maureen@networklondonpr.com



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


Borra Garson – hello@dml-uk.com