Newcomer Award Sponsored by Motion Picture Licensing Company
THE SHORTLIST Faru
Durham
Mountain London
The Mutton at Hazeley Heath Hampshire
Queen of Cups Glastonbury
Upstairs by Tom Shepherd
Staffordshire THE JUDGES
Pascal Aussignac Club Gascon
Richard Ball Calcot Hotels
Tom Brown
Cornerstone by Chef Tom Brown
Thomas Pass Culinera
James Robson
Robson Hospitality Martin Williams
Rare Restaurants WINNER Upstairs by Tom Shepherd 2024
Upstairs by Tom Shepherd opened in Octo- ber 2021 and within only four months won a Michelin star. Opening the site was a gamble for the chef, but the restaurant is now fully booked 12 months in advance with an ever- growing waiting list. The location is above Shepherd’s father’s
jewellery business in what was a disused attic space. Shepherd convinced his father to let him turn it into Upstairs, a 40-cover restau- rant with chef’s table. After 14 months of reno- vation – much of which Shepherd did himself – as well as planning permission and a bit of bartering with the locals for work in exchange for future meals, the restaurant was open. The concept is modern British dining with
nods to Asia. On offer is a tasting menu that takes guests on a gastronomic journey with a few creative surprises along the way. It’s a clever menu that intrigues and engages without being overly complex or challenging. Shepherd called on all of his experience working across Michelin-starred kitchens to create an experience that delights guests and provides a progressive working environment for his team. As well as ensuring the team are all learning, he has also ensured there is a supportive culture for employees and that each has a good work-life balance. The nine-strong brigade have been with the restaurant since it opened, ensuring an experi- enced team and consistent product. Shepherd leads from the front and guides and cham- pions his brigade no matter what their role. The kitchen is calm, efficient and focused and its open-plan format allows guests to see and interact with the chefs. Upstairs is also involved in the local com-
munity. Shepherd is an ambassador for local children’s charity Kids’ Village, which is fun- draising to open a holiday village in Stafford- shire to help children and parents enjoy a
35
“From an attic to a Michelin- starred restaurant. Incredible” Richard Ball
respite from life-saving treatment. Shepherd and the restaurant are also supporting local marathon runner Tom Penzer Adams, who is running eight marathons in eight weeks, including 100 laps of Lichfield Cathedral, for a muscular dystrophy charity. As well as its community engagement and
employee experience, the success of the busi- ness can be measured by significant sales and growth in gross profit, from 42% to 52% in the last year. This has resulted in Shepherd already being in a position to pay back the people that lent him the money to start the business. Meanwhile, Shepherd has been invited back
on the 19th Series of Great British Menu as a veteran judge alongside Lisa Goodwin-Allen. He also hosted the semi-final of MasterChef: the Professionals, which saw three of the six finalists spend three days at Upstairs and cook during a lunch service. Last year the restaurant won Best New
Restaurant at the Craft Guild of Chefs awards, now it can now add the Catey Newcomer of the Year to its trophy cabinet, too.
WHAT THE JUDGES SAID “This is a great story of vision, passion, skill and hard work. From an attic to a Michelin-starred restaurant. Incredible.” Richard Ball
“A clearly fantastic restaurant that has cemented itself among the elite in the UK. A deserved winner.” Tom Brown
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72
