Growing up in Essex, Tom found his passion for cooking while working at a local pub as a kitchen porter aged 15 before eventually moving to London and began working at Scott's Mayfair, where his love for cooking fish and shellfish began.
Tom loves the versatility of the ingredients of cooking shellfish but also the precision required in treating those ingredients.
In 2022 Tom and the team opened Scott's Richmond, a stunning restaurant situated overlooking the Thames.
He’s always been fond of angling, however, says his 'obsession' for fly fishing began a couple of years ago and says it's not only the pursuit of catching fish that is so appealing but also getting to spend time in areas of natural beauty.'
Venison’s rich, earthy flavour makes it ideal for elegant winter cooking. In this recipe, sweet squash, sharp pickled walnut and a fruit-led sauce come together to perfectly balance the loins' natural depth...
Christmas Day cooking doesn’t have to be chaotic. With a little planning and a few clever tricks, you can pull off a delicious festive feast without the stress...
This hot smoked trout with spiced maple glaze brings together sweetness, smokiness and subtle festive spice for a simple yet luxurious seasonal dish...