The culinary landscape is witnessing a significant shift as talented rising chefs from renowned establishments step out to launch their own ventures. These chefs, having honed their skills in some of the most prestigious kitchens, are now bringing their unique visions to life, creating exciting new dining experiences. Here, The Knife explores three such stories, highlighting the journeys of Tom Blackshaw and Aidan Bryan with Sushi Revolution, Nick Beardshaw with Starling, and Luke Ahearne with Lita.
The Sushi Revolution: Tom Blackshaw and Aidan Bryan's New Chapter
Tom Blackshaw and Aidan Bryan, two veterans from the acclaimed Sticks n Sushi, have embarked on a revolutionary journey with the launch of their own venture, Sushi Revolution. Their story is one of a perfect partnership: Tom, with 15 years of experience crafting sushi at the highest level, and Aidan, with 25 years in hospitality, including managerial roles at iconic establishments like Claridge’s Hotel and Gordon Ramsay’s Maze Grill.
Sushi Revolution, which first opened its doors in Brixton in May 2021, has now expanded to Shoreditch, establishing a second site on Curtain Road. This contemporary Japanese restaurant is a modern interpretation of the traditional Izakaya, offering a fusion of traditional sushi techniques with innovative flavour pairings. The restaurant’s design pays homage to Japanese craftsmanship, with shou sugi ban walls, kintsugi porcelain tables, and a sushi bar carved from reclaimed wood, creating a warm and inviting atmosphere.
The menu at Sushi Revolution reflects Tom’s creative flair, offering a mix of classic and contemporary dishes. From the Spicy Edamame with chipotle miso to the signature Dragon Maki Platter, the food is a testament to Tom’s philosophy of combining traditional techniques with modern flavours. Meanwhile, Aidan ensures that the dining experience is complemented by a carefully curated drinks menu, featuring everything from traditional sake to innovative cocktails.
With plans to potentially open more sites in London, Tom and Aidan are focused on their primary goal: making their guests happy. As Tom puts it, “We aim to serve great food and drinks, quickly, in a great venue, with great service at a great price. Not always easy, but hopefully, if we can do that, our guests will keep coming back.”
Nick Beardshaw: From Tom Kerridge Protégé to Starling Founder
Nick Beardshaw, former head chef under Tom Kerridge, is taking a bold step with the launch of his debut restaurant, Starling, in Esher, Surrey. After 14 years of working alongside Kerridge, Beardshaw is ready to make his mark with a restaurant that reflects his own culinary vision.
Starling, which opened at the end of August, is a 40-seater restaurant that will offer a menu centred on Britain’s best seasonal ingredients. Beardshaw’s approach is rooted in tradition, with classic flavour combinations enhanced by modern techniques. The opening menu will include some of Beardshaw’s standout dishes from his time on the BBC’s Great British Menu, including the winning fish starter, “A Moon Shaped Pool” and the dessert, “Balloon Girl.”
The restaurant’s design, inspired by the natural habitat of a starling, will create a warm and informal environment, while the carefully crafted wine list by James Shaw, formerly of Restaurant Gordon Ramsay, will complement the dishes perfectly. With a focus on simplicity and refinement, Starling promises to bring a new level of dining to Esher’s high street.
Luke Ahearne: Bringing Modern Mediterranean Flavours to Marylebone with Lita
Luke Ahearne, former head chef at Corrigan’s Mayfair, is making waves in London’s dining scene with the opening of Lita, a modern Mediterranean bistro in Marylebone. At just 29, Ahearne has already achieved the impressive feat of becoming a head chef, and with Lita, he brings his passion for Southern European flavours to life.
Lita, which opened earlier this year, is a tribute to the warmth and ambience of a family setting, with a focus on produce-driven, seasonal cooking. The open fire grill is the centrepiece of the restaurant, where Ahearne and his team prepare dishes that celebrate the best of Southern European cuisine. The menu is designed for sharing, with highlights including chopped Hereford beef with Amalfi lemon, Norfolk quail with burnt pear, and Cornish monkfish with bouillabaisse.
The restaurant’s design, by B3 Designers, complements the rustic charm of the menu with a warm, earthy colour palette, natural light, and reclaimed materials. With seating for 80 indoors and an additional 20 on the terrace, Lita offers a relaxed yet refined dining experience in the heart of Marylebone.
These three chefs — Tom Blackshaw, Nick Beardshaw, and Luke Ahearne — are at the forefront of a new wave of culinary innovation. By drawing on their extensive experience in some of the best kitchens in the world, they are each creating unique dining experiences that reflect their individual styles and visions. As they continue to expand and evolve their ventures, they are undoubtedly making significant contributions to the UK’s dynamic culinary scene.
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