A Story Worth Retelling
A Story Worth Retelling
Stellar Food & Hospitality in London's Seven-Dials
Renowned, Two Michelin starred Chef-Patron, Tom Sellers, of Restaurant Story is dedicated to challenging culinary norms, experimenting with flavors, textures, and techniques to create extraordinary dishes that captivate the senses. His new establishment Story Cellar, the next chapter of the Restaurant Story brand, has already made headlines, garnering widespread acclaim and attention.
Located in the heart of Seven Dials, Covent Garden, a unique leisure destination, where the streets retain the flavor of London as narrated in many literary classics.
Committed to their story of evoking new memories and creating new narratives, Story Cellar offers diners an approachable casual space and counter upstairs, with an elegant private dining space downstairs, inclusive of a wine cellar that boasts unique wines.
The Parisian-inspired menu is designed to be shared by the whole table. Choices offered; variety of house cured meats, Carlington oysters, terrine, rotisserie chicken, grass fed blue grey steak, catch of the day en croûte, not to mention delectable puddings and Neal’s Yard Cheeses for the finale.
At First Glance
Our hotel in Mayfair proved to be conveniently at close proximity to our destination. A short cab ride later, we found ourselves promptly seated for our reserved time of eight fifteen. Restaurant Manager, Cora McManus, warmly greeted us and personally escorted us to our counter seats, which offered a compelling view of the small, bustling kitchen in action.
It was incredibly difficult to tear my eyes away from the mesmerizing sight before me—an open kitchen bustling with activity. The talented and focused team expertly pan seared, fried, roasted, toasted, plated, and garnished enchanting me with their culinary choreography.
I was already counting how many members of the team were on the cold production versus the execution of the hot items, not to mention manning the fryer and monitoring the rotisserie….
I reluctantly turned away to talk to converse with Chloe, the incredibly, friendly and accommodating wait staff who patiently addressed all of my inquiries and promptly relayed my dietary restrictions to Head Chef, Stephen Naylor.
To my delight, Chef Naylor acknowledged my concerns with a warm gaze and even proposed alternative options to cater to my needs. It was evident that the establishment genuinely cared about its patrons and embraced everyone who dined there, making sincere efforts to accommodate their preferences to the best of their abilities.
Selection
Snails bolognaise on toast & parsley butter: offers a delightful departure from the customary pâté on toast commonly found in English pubs, introducing a refreshing twist to the culinary landscape. Tender texture with earthiness, rich Bolognese infuses them with umami notes. The toast serves as a canvas for the flavors to come alive, enhancing the overall mouthfeel of the dish.
Warm tiger prawns, shellfish butter, & tarragon: sweet, rich, and distinct flavors, the addition of tarragon lends a light licorice note.
Rotisserie chicken with jus, French fries, and salad: beautifully seasoned and marinaded, tender, juicy chicken is superbly roasted, accompanied by crisp house fries and fresh rosy bowl of garden salad.
Heritage courgettes & harissa dressing: tender seasonal botanical fruits delicately roasted with smoky and aromatic harissa.
Bread & butter pudding, tonka bean & orange custard: luxurious pudding with hints of warm gourmand accent as well a vanilla and cinnamon from tonka bean, a versatile ingredient that complements the velvety orange custard.
The Highlight
Our Sommelier, Sam, was extremely helpful in selecting the choice wines to accompany our food selection. He was very exact in educating us on the “Coravin” system that is designed to deliver wine preservation. Sam, brought over a bottle of Malbec blend from the south of France, to do a demo for us.
The tool at hand enabled him to pierce a hollow needle through the cork. A quick press and release the trigger to pour the wine into a glass. The cork is not removed, so wine always tastes like it has just been opened. This offers the opportunity to enjoy rare and extraordinary wines that are typically inaccessible by the glass. It adds a touch of luxury and exclusivity to the dining experience.
We chose a New Zealand Sauvignon Blanc/ Semillon, Pegasus Bay, Warpara Valley. It was a unique expression of traditional white Bordeaux blend. Full of character with a long-lasting finish. It was a perfect choice with our meal.
The Team
The team’s infectious energy and genuine camaraderie were evident throughout the restaurant. Their passion for their work was contagious, and it created an atmosphere of excitement and joy. Far more than just a meal, it was an evening of witnessing a testament to their professionalism, and dedication to ensuring that every guest had a memorable story to embrace.
Working behind an open kitchen requires a unique blend of courage, talent, and experience. Chefs, under the watchful eyes of patrons seated at the counter and surrounding tables, must remain composed even in the face of potential distractions. Their agility is paramount, enabling them to swiftly rectify any minor mistakes that may occur amidst the buzz of diner conversations.
Chefs train themselves to cultivate a deep sense of focus and maintain their composure. Effective time management is crucial in every kitchen, efficient execution helps to stay on track despite the added pressure of being observed. Practice and experience equip chefs with necessary skills to handle demanding situations. Confidence, teamwork, communication, and collaboration.
We thoroughly relished the enchanting stories presented at Story Cellar, a remarkable restaurant. Inspired by their innovative curation, I am already looking forward to embarking on another gastronomic adventure, eagerly seeking out new narratives to savor and cherish on my next visit whilst in London.
Thank You for your serving up the true story of good food and hospitality!