Tom Brown: Redefining Modern British Dining at The Capital Hotel

27 August 2025

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Step inside the kitchen at The Capital Hotel and you’ll be greeted by the aromas, colours, and creativity that define Tom Brown’s cooking.

As Head Chef, he brings together seasonal ingredients, bold flavours, and meticulous technique to craft dishes that tell a story. We caught up with Tom to discover the inspiration behind his menus and his approach to modern British dining.

You're back at The Capital after a few years away - how does it feel to be back? What has the journey been like from concept to launching in April 2025?

It feels very good to be back because obviously, I have some great memories here from when I first moved to London and then having gone away, and then to return is quite special to come full circle. The journey from concept to launching is exciting because, being out of this part of London for a long time, to come back and have this new approach in Knightsbridge is amazing. It is a very different clientele, and the way you can approach gastronomy is very different. So, it is exciting.

Can you describe the kind of guest experience you aim to deliver from the moment they walk in until the last bite?

We want to create something world-class, something that people will remember forever. We want something that people will talk about for a long time. Something that really blows their mind and opens new ways of looking at seafood and just food in general.

The tasting menu is centred on bold, fearless seafood dishes. What does that mean to you in terms of flavour and presentation?

I think without flavour, you do not have anything when it comes to food. For me, that is step one before you think of anything that sounds clever or looks good. It must just taste unbelievable. That is our focus on everything, every dish.

What seasonal ingredients are inspiring you right now, and how are they influencing the menu?

Obviously, we have got all the beautiful fruits on the dessert. We've got amazing strawberries, and we have gorgeous cherries. It is a really good time of year at the moment for lobster, so we have recently introduced a new dish, lobster toast, which is delicious. We have also got a beautiful monkfish with British courgettes. It's really good.

What's your personal favourite dish on the menu, and why does it stand out for you?

My favourite dish on the menu is probably the Crab Custard, which is one that we have done a couple of alterations on since we launched in April. It uses all the different parts of the crab. It uses the brown meat, shells, claw meat, and leg meat all in different ways. We balance it out at the moment with horseradish and Datterini tomato. It's absolutely delicious.

 

Dine at Tom Brown at The Captial

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