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Teenage chef Luke Thomas has launched a new restaurant at Berkshire’s Sanctum On The Green (formerly Inn On The Green), called Luke’s Dining Room, which opens today.
At 18 years old, Thomas is a young chef-patron, but one with coveted hospitality awards and six years’ experience already under his belt. Born and raised in north Wales and determined to become a chef, he has worked evenings, weekends and holidays in restaurants from the age of 12.
As part of his training, Thomas undertook work placements at top restaurants including The Fat Duck, Rhodes W1, Alinea in Chicago, and La Pergola in Rome. He was also chosen to be part of the kitchen team when Thomas Keller’s pop-up version of The French Laundry came to London last year.
Luke’s Dining Room is a 45-seat restaurant and bar and, until Easter, will open just for dinner. The menu offers inventive modern-European dishes, from wild sea bass with crackling, smoked-butter sauce and leeks, to pork chop with ‘bonbons’, creamed Savoy cabbage and cracked mustard.
Sanctum On The Green is owned by Iron Maiden manager Andy Taylor and nightclub-and-restaurant entrepreneur Mark Fuller.