Tom Arnold started his career behind the bar at Flat Iron and Hawksmoor before transitioning to the kitchen at The River Café. His experiences have equipped him with the belief that you never need to search far and wide to source amazing ingredients. This ethos earned him a position as a sous chef at the esteemed London restaurant, Brat, and more recently, he then took charge under chef Tomos Parry at Mountain on Beak Street.

More recently Tom has transitioned into hospitality consulting with Red Branch Hospitality as Operations Manager. 

Along with the company director, Paul McKenna, Tom has helped open a number of restaurants and bars including; The Blue Stoops, Sols, The Crown and soon to open Poon’s at Somerset House.