Ahead of his six-week Story By The Sea residency at Carbis Bay in Cornwall, The Wordrobe talks sustainability and secrets to success with Tom Sellers.
Editor Sophie Ritchie finds out more about the upcoming sustainable pop-up, as well as what inspires this Michelin-starred chef
What inspired you to become a chef?
I fell in love with the environment of the kitchen, the discipline, the hierarchy, the pressure – it’s addictive.
Where did you train? Tell us more about your culinary background…
I trained with Tom Aikens, Thomas Keller at Per Se and Rene Redzepi at Noma.
What’s your favourite summer dish?
Tomatoes with sea salt and rapeseed oil.
What can guests expect from a meal at Story by the Sea?
We will be using all that Carbis Bay and surrounding area has to offer from fresh local fish and seasonal ingredients.
What inspired you to launch the pop-up?
As a place, Cornwall has a huge amount to offer in terms of produce – both fresh fish and seasonal ingredients.
Carbis Bay is also a beautiful location and I’ve always had very fond memories of the seaside.
Also, we’ve partnered with Parley, who are creating up cycled tote bags each made from five plastic bottles. As a result, we’re hoping to remove 50 metric tonnes of marine plastic waste from the oceans.
Whilst the experience is about the food, it’s also about our responsibility to help the environment.
What, in your opinion, makes a great restaurant?
The people that contribute to it every single hour of every single day. It’s all about the team.
What does it take to achieve a Michelin star?
A lot of hard work and dedication. Also, focus, focus, focus.
Do you have any role models?
All the chefs I cooked under helped me mould my career.
Name three of your top restaurants.
Frantzen, The Ledbury and Hunan.
What advice would you offer to aspiring chefs?
Work hard. And, you are only as good as the people you surround yourself with.
Finally… what’s your favourite midnight snack?
Cereal!
Story by the Sea will take place from 2nd August – 14th September 2019.
Find out more by clicking here.
