Tom Sellers heads to The Ned, and next year, Wimbledon

The chef Tom Sellers today began a residency in The Parlour at The Ned, taking over for eight evenings between 4-7 and 11-14 October.

Sellers’ food in The Parlour is a little way removed from his two Michelin-starred Restaurant Story. In it is a brasserie-style menu featuring dishes such as lobster cocktail with horseradish, leek and apple; aged Hereford sirloin with potato, onion, braised cheek tart and truffle; and peach custard tart with lavender ice-cream.

The chicken fat XO oyster might be the most Story-like flourish of the six courses, which cost £125 per person, or £185 with wine.

It is a befitting of The Ned’s newest space, which has been billed as “an intimate jazz and cabaret bar, with live entertainment over dinner and plenty of cocktails.” This sort of thing isn’t easily found in London in 2021.

Sellers told CODE: “This is going to be special – the coming together of top quality food and live music is something you struggle to get in London and we can’t wait to offer exactly that at this iconic venue.”

The chef has been busy. Next year, he’ll “deliver a culinary feast” at Wimbledon Championships’ new hospitality venue The Treehouse.

The Treehouse, from the hospitality provider Keith Prowse, will launch at Wimbledon 2022, and has been “designed with a new social media-savvy audience in mind,” the group says.

An announcement reads: “The Treehouse will use vibrant colours across interiors, furnishings and food to bring a heightened sense of fun. Two live cooking stations in uniquely designed birdcages will allow freedom of movement; guests will be encouraged to explore a range of culinary delights prepared in their presence. DJs playing a mix of soulful funk and down-tempo house will also inject changes in pace as the day progresses.”

Sellers’ food concept is a British menu that “emphasises sustainability and ethically sourced, seasonal produce from smaller suppliers”. It will be informal – as informal as you can get in The Lawn – with crispy rabbit canapés; scallop, elderflower and cucumber bowls; and egg and truffle burnt toast sandwiches with tonka bean canelés.

Andy Vinsen, managing director of Keith Prowse, said: “We are really excited to be adding a new experience to our range.

“…Pared back design, well considered food and communal experiences are trends that hit the mark for millennial guests.”

Sellers added: “The menu is in progress and we’re proud to be hero-ing and championing UK suppliers, supporting UK fisheries and telling a story through the food.

“We want only the freshest, most sustainable, local products. We really look forward to the summer of 2022 and welcoming guests to this new space at Wimbledon.

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