Tom Sellers’ Restaurant Ours to open with chef Daniel Phippard and top operations team

By Hannah Thompson contact

- Last updated on GMT

Tom Sellers’ Restaurant Ours to open with chef Daniel Phippard

Related tags: Chef

Restaurant Ours, the latest opening from chef Tom Sellers, is to open officially on 19 May for dinner, with a menu created with head chef Daniel Phippard.

The 120-cover site at London’s 264 Brompton Road ‒ which will open for lunch, brunch and dinner on 6 June ‒ is housed within a triple-height space, including a central bar, mezzanine lounging and dining level, and open kitchen. There will also be a 24-seat private dining room.


Sellers is the site’s culinary advisor, working very closely with Phippard to create a seasonal, simple, European-British style menu fusing traditional dishes with modern touches.  

Sam Sédécias, formerly at Nobu and Chotto Matte, is general manager; Keira Pearse, formerly of Shangri-La, the Shard, Restaurant Story, and Bistro Union is operations manager. They will be assisted by Jay Decker, previously at the Ivy and Sushisamba.

Typical dishes will include Crab with avocado and apple; Kale with aged goat’s cheese and shallot; Steak tartare with its classic garnish; Scallop in the shell with gremolata; Sea bass with cucumber and dill; Veal chop with girolles and black truffle; Beef fillet with Béarnaise and watercress; and Aged rib of Galician beef with marrow and morels. Desserts will be along the lines of Lemon posset with madeleines; White peach soufflé with Champagne sorbet; and Cinnamon doughnuts with salted caramel and apple.

There will also be a range of nature-inspired cocktails created by bar manager Eric MacDonald, while the wine list – comprising 80 bins with 22 by the glass ‒ will be assembled by Gearoid Devaney, focusing on small growers.  

Commenting on the new opening, Sellers said: “We want this to be one of the hottest places in London – with people relaxing and enjoying themselves….good food, good drink, a beautiful space.” 

Sellers is best known for his Restaurant Story in the London Bridge area. He has trained under an array of previously and current Michelin-starred chefs, including Tom Aikens, Thomas Keller at Per Se in New York, and with Rene Redzepi at Noma in Copenhagen.

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