Food for Thought: How Chef Tom Sellers Crafts Flavors Ripe With History, Sustainability, and Seasonality

Hailing from Nottingham, Tom Sellers is a two-Michelin-starred Chef known for his ability to fuse fine dining with innovation. Throughout his career, he has garnered knowledge from some of the world’s most influential Chefs, working alongside the likes of Tom Aikens in London, Thomas Keller in New York, and Rene Redzepi in Copenhagen. Today, his refined craft bestows delicious, seasonal dishes at 1 Hotel Mayfair’s restaurant and garden terrace, Dovetale.

When conceptualizing Dovetale, President of Food & Beverage at SH Hotels & Resorts, Matt Erickson, knew Tom would be a seamless fit. As the first fine dining restaurant of the 1 Hotels brand, Dovetale is the ideal backdrop to spotlight Tom’s inherent expertise—crafting culinary masterpieces that uphold our shared values of sustainability, seasonality, and integrity. As Matt says, “The proof is on the plate.”

Also crafting casual bites for Dover Yard, 1 Mayfair’s enchanting bar and lounge, you can witness Tom’s methods shine alongside a world-class beverage selection centered around British spirits, innovative methods, and a conscious ethos. Matt sat down with Tom to dive deeper into his approach, his passion for sustainable ingredients and British influence, his illustrious career, and his excitement for the adventures to unfold at 1 Hotel Mayfair.

TWO-MICHELIN-STARRED CHEF TOM SELLERS ON HIS NEXT CHAPTER AT 1 HOTEL MAYFAIR

Can you tell us about your culinary journey and the key influences that have shaped your unique approach to cooking?

I have dreamt of opening a restaurant since the age of 19. Then in April 2013, I opened Restaurant Story, aged 26.  

I have been lucky enough to work alongside some of the world’s greatest and most influential chefs, including Tom Aikens in London, Thomas Keller at three Michelin-starred Per Se in New York, and René Redzepi at two Michelin-starred Noma in Copenhagen. 

Conversations about taking on a restaurant with 1 Hotels had been taking place for close to 6 years. I was drawn to the Mayfair location and 1 Hotels as a brand – with Story closed for refurbishment this was the perfect time to launch Dovetale. 

Could you describe the philosophy and concept behind Dovetale, and how it sets itself apart in the world of fine dining?

The style of the restaurant is refined and beautiful, but not stuffy or overly formal. It’s a product-driven, ingredient-led, large format international style restaurant. The whole concept centers around looking back to go forward. The cooking is underpinned by classical cooking methods that are partially familiar but then yank you in a surprising direction.

Dovetale is known for its emphasis on seasonal ingredients. Can you talk to us about the role that seasonal and local ingredients play in the menu?

The menu at Dovetale has a deep respect for seasonal, organic, and locally sourced ingredients. I have always loved classical cooking, and I feel now is the time to present world-class produce sourced sustainably and celebrated, in the season we find it.

With the holiday season approaching, can you share some insights into what special dining experiences or any twists on traditional holiday menu items that guests can look forward to at Dovetale?

We will be running a festive set lunch over the Christmas period where you might find dishes such as pot roast pheasant, prunes and Alsace bacon and halibut, parsnips, and vanilla. We’ll be offering a sharing family-style Christmas Day lunch with Turkey and all the trimmings and our very own Christmas knickerbocker glory, with mulled wine sorbet.

Indulge in Festive Feasts at Dovetale

From Christmas Day brunches and dinners to New Year’s Eve farewell feasts, gather around the table at Dovetale to savor the season with those you hold close to your heart.