#Muse tom aikens full
#Muse tom aikens series

Saying that, most of the time Rob and I secretly picked them and ate them before our mother noticed. We grew lots of soft fruits such as strawberries, gooseberries and blackberries which were mainly turned into jams. So, from an early age, I came to understand the importance of the weather and changing seasons in growing food. “Growing up in Norfolk we had a large back garden where our mother grew all our own fruit and vegetables. Raised in Norfolk with a respect for fresh, seasonal ingredients, Tom works tirelessly to use the finest local and sustainable produce. His remarkable career has taken him to David Cavalier’s in Battersea, Pierre Koffman’s La Tante Claire, Pied-à-Terre and Joel Robuchon in Paris to name a few. I am very happy with the end result, and I would definitely choose Precision over any other brand of refrigeration equipment again.Tom Aikens – is one of the UK’s most acclaimed and inspirational British chefs. Muse does not have large kitchen areas, and both Advance Catering and Precision found the right solutions to give us what we needed, in the space provided. “Precision offers a very flexible range of equipment that works well for us. This strategy completely supported our goals at Muse and its historic location.” “Precision is very conscious about continually reducing the amount of power its fridges uses, and is always developing its products to save customers money. “We needed a supplier of equipment that sources components ethically, as well as reducing energy consumption” adds Aikens. Muse works closely with British suppliers and farmers who support the restaurant’s passion for using great locally sourced product. “It holds perfect temperature, runs well and I really like the adjustable shelves, which gives us more choice in the drinks we provide to our customers” adds Aikens. On the drinks side, Muse also has one of Precision’s bottle coolers in its bar area. It’s a clever way of using the limited space we have, and provides an important asset to the kitchen.” “It looks great, and the meat tastes amazing. “Our show fridge, is the meat ageing wall cabinet” boasts Aikens. The variable temperature units can be stacked, and house a GN2/1 drawer format, which is perfect when space is at a premium, but still provides bulk storage in the heart of the kitchen. “It’s great because we can flip them over between fridge and freezer if we need to, and it provides us with added flexibility.” “We like the variable temperature drawers” says Aikens.

#Muse tom aikens series

He has a series of Precision variable temperature drawers that can be changed from a fridge and freezer, all in one space. “We chose Precision because it is the leading name in refrigeration, and it is important to get these pieces of equipment right, as they are vital in any kitchen.”Īikens chose products that provided him with the flexibility to store both refrigerated and frozen ingredients. “The fridges look great, they are easy to clean and use, and they perform well” comments Aikens. Muse has a series of both drawer and door Precision units in its two kitchen areas. There is a hot food and a cold food service kitchen on site, which perfectly accommodates the needs of the restaurant.

#Muse tom aikens full

Muse’s open plan kitchens allows customers to see in full view the magic happening within. The kitchens at Muse have been designed and installed by Advance Catering, who fulfilled the brief of providing up to date kitchens using all the latest technologies, whilst providing the equipment needed in all the right places.

The food is inspired by key stories from Aikens’ life, full of nostalgia and love, to make the dining experience extra special. The food consists of 6 or 10 course taster menus, served with delicious seasonal ingredients. Muse has 25 covers, and provides an intimate dining experience in iconic surroundings. Situated in Belgravia London is Muse, Tom Aikens’ latest restaurant to open its doors.