Established in 2017, the contemporary fine-dining restaurant champions the very best Welsh produce and serves locally sourced, thoughtful British-French dishes. A large number of customers are repeat guests. Reflecting this, Tom Simmons has an exceptionally high rating on tripadvisor.com: 4.7 out of 5 stars.
The success of the concept has led Tom and Lois to open a new Tom Simmons restaurant in Cardiff, Wales in early 2020.
We spoke to Lois get her thoughts on the evolution of fine-dining and her recipe for success.
How do you feel the industry has evolved in recent years?
Guests seek more than just great food. People come to your restaurant for the promise of a particular experience: you have to have that. That means making sure every aspect of your guest experience is just right. So, the service, the environment and everything else has to flow together perfectly.
Specifically, what changes have you observed in the world of fine dining?
Fine dining means something completely different now. The old-school way of fine dining automatically conjures up images of opulent tabletops, suits, ties and waiters in waistcoats. But these days, you can get some of the best food in the world from street food vendors. Nowadays, so much comes down to the quality of the food.
People don’t want stiffness and formality anymore. Our whole ethos from the beginning was to let the food do the talking – and leave everything else quite relaxed.