Fondest childhood memory of food?
The 26 year old, from East Leake, became a pot washer after being expelled from Harry Carlton School at 16, but it was watching the chefs in action that fascinated him.
I love to cook a big Sunday roast as it brings people together. Roast rib of beef on the bone is my favourite, with pan juice gravy, homemade horseradish, roast potatoes and loads of veg. Unbeatable.
My best meal in Nottingham was at Restaurant Sat Bains.
"I never forget where I have come from," he says.
On a summer break, I went there for dinner with another English chef from Noma, and we were lucky enough to sit at the chef's table. Sat and the team cooked personally for us it was an incredible experience. The way Sat plays with flavours and textures is just amazing.
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If I had to recommend a restaurant to a really fussy eater I would suggest I understand that some people have allergies and intolerances, or have illnesses that prevent them from eating everything, but if someone's really fussy, eating out is always going to be difficult for both the customer and the chef.
"Be here at 7pm don't be late" was all he said, no fuss. The 'Oysters and Pearls', a caviar dish with tapioca, will be something I'll always remember.
Eating fairground hot dogs with my dad at Goose Fair. That unmistakable smell of frying onions. It has even Air Max Boots 2013
Summing up his own style of food as 'intelligent', the tasting menu at his restaurant Story features burned onion apple, gin and thyme, a dish inspired by childhood memories of fairground hot dogs and onions at Nottingham's famous Goose Fair.
The million eaterie, in the heat of Bermondsey, was built on the site of an old toilet block and the leather and glass design features are a nod to the traditional tanneries and glass blowing industry in south east London.
Hungry and needing food quickly, I'm most likely to Eat beans on toast. It has to be Heinz beans on thick white bread with plenty of butter and a good grind of black pepper. It's the best!
Per Se in New York. It was completely flawless. I had a table for one. It was my last day of working there, and the head chef Beno gave me the table as a surprise treat for all I'd done there.
As chefs we work hard to balance flavours and compose dishes that harmonise. If you can, eat it as it's intended or you don't get the best out of the food.
and gin my adult favourite thing!
Most memorable meal anywhere and why?
The Air Max Audacity Tb decision to open in London was driven by the city being one of the food capitals of the world, but Nottingham still holds a special place in Tom's heart.
After getting a foot on the ladder, he honed his culinary skills working in the kitchens of Michelin starred masters at restaurants including Noma in Denmark, Per Se in New York, and Tom Aikens in London.
you enjoy cooking at home?
Favourite restaurant in Notts and why?
Chef Tom Sellers talks about his new restaurant Story
inspired a dish on my menu that includes burnt onions Air Max 95 Collab
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