Executive Head Chef Tom Cook, previously of Pont de la Tour, started cooking at age 15, apprenticing under the likes of Gary Rhodes and Michel Roux Jr. Tom brings a wealth of experience to the Skylon kitchen including time with Le Gavroche, The Capital, under head chef Eric Chavot, double Michelin-starred restaurant Midsummer House in Cambridge and more recently Restaurant Tom Aikens.

Look out for seasonal menus that make simple but imaginative use of British ingredients.