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Another chapter in Sellers’ tasty story

Undated Handout Photo of Tom Sellers. See PA Feature FOOD Sellers. Picture credit should read: PA Photo/Handout. WARNING: This picture must only be used to accompany PA Feature FOOD Sellers.

Undated Handout Photo of Tom Sellers. See PA Feature FOOD Sellers. Picture credit should read: PA Photo/Handout. WARNING: This picture must only be used to accompany PA Feature FOOD Sellers.

Among the truffles and foie gras on the menu at Michelin-starred restaurant Story, sits the unlikely foodie offering of bread and dripping.

As crowd-pleasers go, the traditional post Sunday lunch treat isn’t perhaps what you’d expect to see in such an establishment, but nevertheless, it’s winning Story’s upcoming chef and owner Tom Sellers plenty of praise, not least from his old man.

“The bread and dripping goes down well in the restaurant,” explains the 27-year-old, who opened the London hotspot last year. “It’s a playful dish and also there’s a lot of history behind it, so people really like that one. My father used to eat it, so that’s where the influence came from.”

Brought up in Nottingham, the chef’s own history reads like a Cinderella story. Starting off on the bottom rung of the kitchen ladder as a pot washer, Sellers went on to cook at Noma in Copenhagen, which was this year ranked number one in Restaurant magazine’s World’s 50 Best Restaurants list, and won his first Michelin star a mere five months after opening Story, his first restaurant.

Not bad for the boy who had no formal training.

“I just fell into cooking, to be honest,” explains Sellers, who also won Food And Travel magazine’s Breakthrough Chef Of The Year award in 2013.

“School wasn’t really for me,” he adds. “I left school at an early age and kind of fell into food and cookery. I learned on the job with the chefs I was working alongside and for.”

He’s a big fan of pickling vegetables, a hangover from his days in Denmark where condiments and pickling were all the rage, but “sadly doesn’t get much time” to cook at home any more, though Sellers seems pleased with the constant stream of work.

For his latest project, he’s teamed up with Lurpak to become the face of their Cook’s Range Clarified Butter, alongside TV chef Valentine Warner.

He hopes he can encourage people to be more “comfortable with butter” when cooking at home, whether that’s using it for herb butters, cooking meat in it or to confit fish.

“It’s something I’ve always used in the restaurant,” Sellers adds. “I’ve worked with it in other restaurants and I’m a big fan.”

Fancy emulating Sellers’ kitchen wizardry in your own kitchen? Here are three recipes he’s created for the Lurpak campaign which use their clarified butter.

 

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