Tom Sellers opened Restaurant Story, his long-dreamed-of debut, in 2013 as a whippersnapper of just 26. In 2018, Sellers (who trained at Tom Aikens and Per Se) reworked the concept somewhat, giving the Bermondsey restaurant a suave refurbishment and losing menus altogether. Now every guest gets a “bespoke story” of 8–10 courses tailored to their preferences, which may include Sellers’ famous beef dripping candle and Fairground onions alongside perceptive new ideas like veal sweetbread, Oscietra caviar, white chocolate and hazelnut.