Comments on: Tom Aikens (London, UK) – Master of Nothing http://www.chuckeats.com/2006/07/18/tom-aikens-london-uk-master-of-nothing/ International adventures in cuisine Wed, 01 Feb 2012 23:14:00 +0000 hourly 1 http://wordpress.org/?v=3.0.4 By: will smith-but-not-that-guy http://www.chuckeats.com/2006/07/18/tom-aikens-london-uk-master-of-nothing/comment-page-1/#comment-63636 will smith-but-not-that-guy Sun, 15 Feb 2009 04:46:19 +0000 http://chuckeats.com/blog3/2006/07/18/tom-aikens-london-uk-master-of-nothing/#comment-63636 Looks to me like this chef is enjoying some illegal substances in his kitchen...yikes! He needs a Gordon Ramsay treatment. Looks to me like this chef is enjoying some illegal substances in his kitchen…yikes! He needs a Gordon Ramsay treatment.

]]> By: Paul http://www.chuckeats.com/2006/07/18/tom-aikens-london-uk-master-of-nothing/comment-page-1/#comment-3014 Paul Sun, 10 Jun 2007 02:07:19 +0000 http://chuckeats.com/blog3/2006/07/18/tom-aikens-london-uk-master-of-nothing/#comment-3014 If i had known about your blog, before your trip to London, i would have warned you not to waste your time and money at Tom Aikens's restaurant, and told you to go to eather The Greenhouse which is a 1* star restauarnt ,or Pied a Terre which is a 2* star restauant instead, where the food is considerably better, than the food which is served atTom Aikens's restaurant, as for TA he used to be a very promising chef, that is until he got canned from Pied a Terre for branding a commis with a hot palette knife, a few years ago, and ever since that incedent he has not been the same chef IMO If i had known about your blog, before your trip to London, i would have warned you not to waste your time and money at Tom Aikens’s restaurant, and told you to go to eather The Greenhouse which is a 1* star restauarnt ,or Pied a Terre which is a 2* star restauant instead, where the food is considerably better, than the food which is served atTom Aikens’s restaurant,

as for TA he used to be a very promising chef, that is until he got canned from Pied a Terre for branding a commis with a hot palette knife, a few years ago, and ever since that incedent he has not been the same chef IMO

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