Fine dining with flair – join top chefs Tommy Myllymäki and Tom Phillips for a duo of ultra rare dinners at Restaurant Story this autumn
Calling all gourmands. The chefs at the helm of two Michelin-starred restaurants AIRA in Stockholm and Restaurant Story are teaming up at Restaurant Story, Tom Seller’s London restaurant, for two exclusive four-hand dinners this September – and you’re invited.
Featuring fine dining dishes with a prominent seafood theme, the collaborative evening will see Myllymäki cooking in the capital for the first time, showcasing a menu combining signature dishes from both chefs’ extensive repertoires and seasonal dishes from their current menus.
The two chefs met whilst competing at Bocuse d’Or in 2019. Their friendship flourished over the years with both Myllymäki and Phillips always loving the idea of collaborating on a joint dinner. Both chefs share a similar ethos in their kitchens.
They celebrate incredible seasonal produce, using the best that nature has to offer to create delicate, masterful plates that truly tell a story. Myllymäki and Phillips are thrilled to be able to finally join forces for two special dinners in London later this year and to create a unique chance for guests to experience the coming together of their two teams under one roof.
“This is the first time the AIRA team has held a four-hand dinner in London. For the team and I this is a chance to enjoy breaking out of our day-to-day lives at AIRA by teaming up and getting acquainted with a new set of ingredients, cooking techniques and kitchen challenges”, Tommy Myllymäki of AIRA told The Wordrobe.
Following a recent renovation, the dinner will be held in the ground floor dining room of Restaurant Story, which offers a view of the open kitchen so guests can observe the chefs at work.
The Menu
Tommy and Tom have conceived the menu for the AIRA X Restaurant Story dinner together, commencing with a Welcome Broth, followed by courses of Dill croustade, langoustine, browned butter & lemon; Squid with oyster emulsion, sorrel & caviar; English sweetcorn custard & warm black truffle cornbread; Scallop quenelle with poached king crab, fermented tomato & marigold.
As is customary at Restaurant Story, the tasting menu always includes a pasta course as a tribute to Tom Sellers’ time at Per Se.
For this dinner, the pasta dish will be Pumpkin agnolotti, pickled trumpet mushrooms & brown butter, followed by Monkfish, roasted chicken emulsion, cep mushrooms & juniper dashi, and Roast pigeon, smoked beetroot & voatsiperifery pepper sauce.
To finish, there will be two desserts, Koiji granita, floral sorbet, yuzu & grapes and Champagne baba, peaches & Peruvian black mint ice cream.
Tom Phillips of Restaurant Story comments: “It’s always been a question of ‘when’, not ‘if’. Tommy has been a good friend for many years through the Bocuse d’Or, so it’s a great pleasure to welcome him and his team to London for the first time. Working with talented chefs for a four-hand dinner like this is always so exciting – it’s a fun way of offering the guests something new and equally the kitchen teams can gain insight and inspiration from one another.”
Make it happen
When: 10th + 11th of September 2024
How: Reservations for both dinners are available on Restaurant Story’s website
Wallet: The tasting menu is priced at £250 per person, with the option of adding a classic wine pairing for £125 per person or a fine wine pairing for £175 per person.
Where: 199 Tooley St, London SE1 2JX
