The Woods Foodservice Quick Bite series is a 10-second download from a top UK chef sharing what’s on their plate.
This week Richard O Connell, Group Executive Chef at Tom’s Kitchen, spoke to Woods Foodservice about plans for 2018.
What were your highlights in 2017?
2017 was a great year, we celebrated 10 years since the opening of our first restaurant, and we opened our first out of London site in Birmingham.
Has it been a good start to the year?
There is never any rest in this industry and this month we’ve worked on a collaboration with Vegan Burger company ‘The Vurger Co’ to create the mouth-watering “Vurger Burger” – a hoisin glazed mushroom patty, topped with pan fried oyster shrooms and crunchy veggies. The Vurger Co are a London based company aiming to “revolutionise fast food with the power of the plant”.
Do you have any big plans in 2018?
In 2018 the focus will be on perfecting our key locations. We have refurbishments planned for two of our three London sites, with Chelsea closing between February and March for a full revamp and Canary Wharf having a makeover in March, but it will remain open for business.
Along with the planned refurbishments, we are really excited that we have a new Head Chef coming on board after our long-standing and very talented Head Chef Jon Snodgrass has set out on new challenges. This is a great opportunity to bring new and exciting talent on board and there have been some great candidates already – Watch this space!
Find out more about Tom’s Kitchen