top of page
Search

An Evening at Muse with Champagne Castelnau

Updated: Aug 31, 2023

UK's culinary scene is a vibrant blend of tradition and innovation, and at the heart of it stands a figure whose passion for gastronomy is nothing short of inspirational.


Today, let's shine the spotlight on Tom Aikens, one of the UK's most highly revered and inventive British chefs.


Aikens' journey through the world of haute cuisine is as remarkable as it is inspiring. From honing his skills at David Cavalier’s in Battersea and Pierre Koffman’s La Tante Claire, to making his mark at Pied-à-Terre and Joel Robuchon in Paris, he has imbibed the essence of fine dining from world-class establishments. His phenomenal prowess led him to become the youngest British chef to receive two Michelin stars at the tender age of 26. A Norfolk native, Aikens' roots have instilled in him an appreciation for fresh, seasonal produce, leading him to consistently source the best local and sustainable ingredients.


His latest venture, Muse, is a testament to his return to immersive, experience-driven fine dining. Nestled within a quaintly converted mews house in Belgravia, Muse presents the charm of a classic Georgian townhouse with a contemporary culinary twist. Since its grand opening in January 2020, Muse has received widespread praise and was swiftly awarded a Michelin star, an acknowledgement of Aikens' continued pursuit of culinary excellence.


Stepping into Muse, tucked away in the beautiful cobbles of Belgravia. We began our culinary adventure on the ground floor, which doubles as a welcoming front room with a compact open-plan kitchen. The journey continued as we ascended to the upper floor, greeted by an elegant communal table set for 23 guests, adorned with stunning white and beige soft furnishings.


The pièce de résistance, however, was the exquisite tasting menu designed to pair impeccably with a curated selection of Castelnau Champagne, some served from magnum. It was an afternoon of indulgence, of exquisite flavours, and a testament to Aikens' culinary mastery. In essence, we were thoroughly spoilt.



bottom of page