My sister and I had the hottest seat in the space – right by the serving station – and right under one of these glittery trees. An Old Fashioned for her, a Lady So Fya for me and we were good to go, joking that this beats collective birthday presents for the next few years. Head chef is Daniel Phippard, who served up ocean-fresh oysters, burrata and sourdough, and a crab, avocado, and apple course to start. Seldom is so much flavour condensed into such small morsels.
The main course was shared – buttery soft and flavoursome Cumbrian Hereford sirloin with sauce béarnaise accompanied by the chips. These chips need a moment of their own: sprinkled with Pecorino and foie gras; hot, crispy, and not enough of them in the bowl. Dessert was savored, slowly. Îles flottantes, passion fruit, coconut – light, airy and the perfect balance of sweet (from the meringue) and tangy (the passionfruit).
It’s safe to say that a new hotspot is cropping up in London Town on a daily basis. You only have to go so far as here or download this to find them. The question is, what’s really worth the pounds? Ours, certainly is.
September 2016
London’s hottest eatery: what’s yours is Ours
Space is a luxury in Europe. Vast expanses are reserved for the new Tate Modern, Whole Foods on Kensington High Street, and now, Tom Sellers’s South Kensington spot: Ours.
As we wander down the well-lit, discreet passage towards the coat check and reception, it’s hard not to be amazed by the double-volume space that lies beyond. And what a sight to behold: part warehouse, part forest, with trees dotted throughout, and lit up by fairy lights to boot.
When a restaurant is new, there’s an exciting buzz in the air – an enthusiasm and attention to detail you can’t recreate. Waiter uniforms are crisp and fresh, and the stainless steel kitchen has not a knife scratch upon it, yet.
Even the bathrooms are a visual delight. Rounded mirrors, golden sinks, soft pink tiles, and walls plastered with Delicious Monster wallpaper, which extends to the ceiling. It makes you feel as you’ve left the forest for a softly scented jungle.
Tom Sellers, the culinary director, has stints at New York’s Per Se and Noma
(while it reigned as number 1) under his belt. His debut, solo restaurant experience began with Restaurant Story in 2013. Five months later, a 26-year-old Sellers earned his first Michelin star and 2014 saw the advent of the Lickfold Inn, a gastro pub in Sussex. And now, in 2016, we welcome Restaurant Ours.
My sister and I had the hottest seat in the space – right by the serving station – and right under one of these glittery trees. An Old Fashioned for her, a Lady So Fya for me and we were good to go, joking that this beats collective birthday presents for the next few years. Head chef is Daniel Phippard, who served up ocean-fresh oysters, burrata and sourdough, and a crab, avocado, and apple course to start. Seldom is so much flavour condensed into such small morsels.
The main course was shared – buttery soft and flavoursome Cumbrian Hereford sirloin with sauce béarnaise accompanied by the chips. These chips need a moment of their own: sprinkled with Pecorino and foie gras; hot, crispy, and not enough of them in the bowl. Dessert was savored, slowly. Îles flottantes, passion fruit, coconut – light, airy and the perfect balance of sweet (from the meringue) and tangy (the passionfruit).
It’s safe to say that a new hotspot is cropping up in London Town on a daily basis. You only have to go so far as here or download this to find them. The question is, what’s really worth the pounds? Ours, certainly is.
ours.com