'this Story is only just beginning...' GQ Tom Sellers is a luminary of the British culinary scene, he is a testament to hard work, a passion for food and unrivalled creativity in the kitchen. After being expelled from school age 16, Tom moved to London and began working for chef Tom Aikens. By 18 he was in New York at renowned restaurant Per Se with Thomas Keller. He has since worked with famous chefs and restaurants that have outstanding reputations all over the world, including Adam Byatt of Trinity restaurant and at Noma restaurant in Copenhagen. Tom Sellers' own Restaurant Story opened its doors in April 2013; its innovative literary-inspired menu, taking diners on 'a personal journey through food', has won him huge critical and public acclaim. In this collection of original recipes, Tom shares his unique ideas for intelligent and charismatic food, from edible Beef and Dripping candles to Rhubarb and Custard Cream Soda, demonstrating his utter devotion to the experience and stories surrounding the food we eat.This stunning book will be your chance to enter the visionary mind of one of the most original chefs of our time, and discover the truth behind the tales of his brilliant food.