Fish with Scales Sketch

Our Story

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Tom spent four years being classically trained through Westminster Kingsway College in London, graduating through the Royal Academy of Culinary Arts Apprenticeship programme in 2016. During his apprenticeship, Tom worked under Chef De Cuisine, Mark Leach at The East India Club in St James’ Square.

All through this time Tom and Nick were talking about going into business together as father and son, opening their own restaurant. It was during the Covid pandemic of 2020 that they had the time to bring this to life with the launch of Tom’s Lyme Regis in December 2020.

 

This strong commitment to family values extends to all of our team, with us offering development, training and good work life balance. In this way we believe that we can offer the levels of satisfaction and service that our customers deserve.