Restaurant Story, London

Restaurant Story, London – Michelin Star, But Does It Wow & Where’s The Story?

There aren’t too many restaurant openings that I get genuinely excited about these days.

But Restaurant Story was definitely one of them when it launched in 2013. The ‘book themed’ restaurant where diners were asked to bring their favourite stories with them and dishes are inspired by chef Tom Sellers’ childhood memories sounded totally unique.

It went on to earn a Michelin star within just five months too.

Naturally that made reservations difficult to come by, even two years later, but I finally bagged one earlier this year.

Outside - Street Sign Outside Restaurant Story

Inside is a little smaller than I expected but very welcoming.

It’s bright and airy with an open kitchen and books everywhere, literally.

Inside Books Books Books

There was even one on our table, and a fairly hefty one at that.


I was slightly disappointed when I realised that I hadn’t been asked to bring a book. But we soon forgot about it and relaxed with a couple of drinks.

Pale Fire Square Root Soda

Before we were served a number of small taster dishes.

They all looked stunning, so beautiful.

Cod Skin & Cod Mousse
Cod Skin & Cod Mousse

And they tasted pretty good too.

The ‘Story-O’ (squid ink & smoked eel mousse ‘Oreo’) was particularly great.

Pea & Truffle
Pea & Truffle

As was the succulent rabbit meat, coated in crispy polenta and topped with three slices of coloured carrot.

Rabbit, Polenta & Carrots
Rabbit, Polenta & Carrots

Another favourite was ‘Black Pudding & Pineapple’, a combination I’ve not come across before but one that works surprisingly well.

Black Pudding & Pineapple
Black Pudding & Pineapple
Oyster & Flower
Oyster & Flower
Rock Oyster, Champagne Snow & Lemon Sorrel
Rock Oyster, Champagne Snow & Lemon Sorrel
Chicken, Dill & Garlic Emulsion
Chicken, Dill & Garlic Emulsion

The final taster was equally pretty, but although I appreciate that tomato and vanilla does work technically, it’s just not a flavour combination I can get behind.

And not for lack of trying.

Clams, Mustard Flower, Tomato & Vanilla
Clams, Mustard Flower, Tomato & Vanilla

Next up, an excellent loaf of freshly baked, still warm soda bread was brought to the table. Along with cubes of chicken jelly, veal tongue, horseradish & celery relish and a pot of beef extract.

All good bread needs something to dip it in, right?

Bread & Dripping

Remember that photo of a candle way back up there? That, along with this bread made up our first proper course, ‘Bread & Dripping’.

It turns out the candle was made of beef dripping and whilst we were enjoying our amuse bouche it had melted down to a gooey puddle.

The pot of beef extract – apparently it takes a whole year to make – was stirred into the melted dripping to make the most intense, warm and meaty bread accompaniment of all time.

Beef Dripping Candle
‘Bread & Dripping’

The next course ‘Onion, Apple & Old Tom’ was very pretty.

It consisted of many textures of onion, including: onion marmalade, burnt onion, onion crisps and others I’ve no doubt forgotten.

I loved the onions but found the consommé – which was made with local gin (Old Tom) – a touch too sweet.

Onion, Apple & Old Tom
Onion, Apple & Old Tom

I really wasn’t sure about ‘Scallop, Cucumber, Dill Ash’ when I realised the scallops were raw.

I mean, I love scallops and have enjoyed them raw as sashimi on occasion, but much prefer them with a good sear on the outside and just cooked in the middle.

It was fantastic though, the supreme freshness of the scallop was the star of the show while the cucumber, dill ash and a hint of elderflower complimented it perfectly and made for a balanced, delicate dish.

Scallop, Cucumber, Dill Ash
Scallop, Cucumber, Dill Ash

I love it when a restaurant makes an effort with bread.

We were given a warm, pillowy soft loaf of brioche along with a sharp cucumber pickle that cut through the sweetness of the bread perfectly.

And better still; four kinds of butter: salted, foie gras, truffle and parsley.


Four Butters
Four Butters

The next dish, ‘Heritage Potato, Asparagus & Coal’ was all about the most incredible mashed potato; ridiculously smooth and buttery.

The glossy, tar-like coal oil didn’t add much flavour, but was a striking visual contrast.

Heritage Potato, Asparagus & Coal
Heritage Potato, Asparagus & Coal

The meat course, ‘Herdwick Lamb, Sheep’s Yoghurt & Ramson’ was another very attractive plate of food.

The juicy pink rump of lamb on a pearl barley risotto with tangy sheep’s yoghurt was a nice dish in itself.

Herdwick Lamb, Sheep's Yoghurt & Ramson
Herdwick Lamb, Sheep’s Yoghurt & Ramson

But my favourite bit was the fried sweetbread with apricot emulsion, borage flower and lettuce.

Fried Sweetbread
Fried sweetbread, apricot emulsion, borage flower & lettuce.

Red Wine

It’s hard not to get excited when a fancy picnic basket arrives at your table. Particularly when it includes a bottle of beer.

The beer in question, a ‘Lemon & Thyme Saison’ from local Bermondsey brewery Partizan was a great pairing for the cheese provided in the picnic.


Cheese Picnic

A lemony palate cleanser followed.

Milk ice cream with lemon curd, lemon verbena and lemon snow.


Feeling suitably refreshed, it was time for dessert.

‘Chocolate, Lovage & Oyster’ was fairly challenging. And not really that tasty.

The chocolate was OK with the lovage granite, lovage cream and lovage flower. But the oyster leaf just didn’t work for me.

Chocolate, Lovage & Oyster
Chocolate, Lovage & Oyster

I wasn’t mad about the last dessert, ‘Almond & Dill’ either.

It was an accomplished dish, no doubt, but there just wasn’t enough sweetness or joy to be a fitting end to an otherwise highly enjoyable meal.

Almond & Dill

Almond & Dill
Almond & Dill

The little ‘teacake’ petit fours were a much better way to finish.

Sweet and chocolaty with a slight floral flavour inside.

Coffee Teacakes

While there were a couple of dishes that didn’t really do it for me flavour wise, I couldn’t fault a single dish at Restaurant Story in terms of the execution, the cooking was exemplary and well worthy of its Michelin star.

Service too was immaculate, as you’d expect from such a place.

Overall, I did enjoy my visit but couldn’t help leaving slightly disappointed. The experience just didn’t seem quite as it was originally sold.

I definitely remember when the restaurant opened there was an emphasis on books; guests were asked to bring their favourite story and dishes were supposed to be inspired by  Tom’s childhood. But either that doesn’t happen anymore or nobody bothered to communicate it with us.


I also felt that whilst the cooking was exceptional, some of the dishes lacked a bit of wow factor. There’s a quote on Restaurant Story’s website stating that it’s “the next best thing to the Fat Duck“.

The comparison really doesn’t do them any favours, it sets expectations far too high. For me, the only dish that comes close to anything at the Fat Duck is the ‘Beef & Dripping’ candle.

Forgetting that quote, the restaurants name and its original concept though, Restaurant Story is as good as any 1 star fine-dining restaurant in London.

Date of visit: 19.06.2015

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  1. I actually like the look of that meal you had at Story. Never really thought about going there until now. Cheers and hope you`re well. I`m down in Manc next week 26/27/28. Shout up if you have an hour spare for a meet up.

    • Hi Alan,

      I definitely enjoyed Story. The food itself was good, it was just lacking the ‘story’ element that they sold it on originally.

      I know people who went in the early days and were asked to take a book with them, were told that the dishes were inspired by Tom’s love of books etc.. but there wasn’t a single mention of a book or story during our visit.

      I should be around over those 3 days. I’ll drop you an email later.

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