Bonhams restaurant, launched in January 2015 in the Mayfair headquarters of Bonhams, the international auction house, has been awarded a Michelin star. This is the first star ever awarded to a restaurant in an auction house.

Under talented young head chef Tom Kemble, 32, the 25-cover restaurant - in the award-winning building designed by Lifschutz, Davidson, Sandilands - has made an immediate mark.

Writing in The Observer, critic Jay Rayner praised the "hushed brilliance" of Kemble's cooking, writing that the chef's gazpacho "has a lightness of touch, the glossy cold soup having a power and intensity that forces you to stare into the bowl and think only of sunshine and languor". Moreover, his steamed courgette flowers are "as delicate as a dandelion head ready to blow away on the breeze."
"If I gave scores this would have been full marks," he wrote on Twitter, calling the restaurant "glorious."

According to Britain's premier food blogger, Andy Hayler, "the quality of the strawberries, imported from Rungis market in Paris, was dazzling. Anyone accustomed to tasteless English supermarket strawberries will be stunned by the depth of flavor that these specimens possessed."

The restaurant has also attracted attention in The Telegraph, Zagat, the Evening Standard, How to Spend It, Conde Nast Traveler, Esquire, Mayfair Times, and Vogue online and Intelligent Life.

Still only in his early 30s, Tom Kemble started training as a chef after completing a degree at Nottingham University in, appropriately, History of Art.

Having worked with Magnus Nilsson at Faviken in northern Sweden and Mikael Jonsson at Hedone in West London, Tom takes a natural approach to dishes, cooking instinctively and sensitively with exceptional produce in peak condition.

The constantly changing menu provides plenty of flexibility and allows Tom to work closely with producers. This results in elegant, naturally plated dishes using a blend of French technique with carefully sourced produce.

Tom Kemble's pared-back, modern European menu is served alongside a well-crafted wine list under the direction of sommelier Charlotte Edgecombe, which, for the first time in London, has the benefit of input from two Masters of Wine, Anthony Barne and Richard Harvey who is also Bonhams International Director of Wine.

Tom, who was also a finalist for the Young British Foodies young chef award 2015, said, "This is the most exciting day of my life. It has been my dream to run my own restaurant, win a star and, most importantly, to have the hard work of the team acknowledged by such a prestigious institution. It's been hugely rewarding and exciting to watch the restaurant grow as word has got round. I was determined to build sustainably. Now I am looking forward to what we can achieve in the next six months and beyond."

The restaurant opens for lunch on weekdays between 12.30 and 14.30 and holds a Supper Club on Thursday evenings.

Tom Kemble is available for interviews.


Bonhams, founded in 1793, is one of the world's largest auctioneers of fine art and antiques. The present company was formed by the merger in November 2001 of Bonhams & Brooks and Phillips Son & Neale. In August 2002, the company acquired Butterfields, the principal firm of auctioneers on the West Coast of America. Today, Bonhams offers more sales than any of its rivals, through two major salerooms in London: New Bond Street and Knightsbridge; and a further three in the UK regions and Scotland. Sales are also held in San Francisco, Los Angeles, Carmel, New York and Connecticut in the USA; and Germany, France, Monaco, Hong Kong and Australia. Bonhams has a worldwide network of offices and regional representatives in 25 countries offering sales advice and valuation services in 60 specialist areas. For a full listing of upcoming sales, plus details of Bonhams specialist departments go to


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