Critically acclaimed chef Tomas Lidakevicius talks teamwork and Turnips

Tomas Lidakevicius

As more and more of us are getting out and enjoying all that our city has to offer, we’re seeing new and exciting menus popping up all the time. But, when we heard about Borough Market’s Turnips with Tomas Lidakevicius and its new series of monthly chef collaborations, we knew we had to talk to the man behind it.

Former Executive Chef at City Social, Tomas Lidakevicius is now behind the critically acclaimed Turnips with Tomas Lidakevicius and is making waves in the industry. Taking time out of his Scandinavian trip to talk to us, City Matters grills Tomas on his restaurant, his commitment to sustainable produce and his new collaboration series. news london

Hi Tomas, where are you right now?

I’m driving across beautiful Norway!

Sounds amazing! What does a typical day look like when you’re not in Norway?

I wake up relatively early, drink a morning coffee then off to train at the gym. Then I am in the kitchen at my restaurant all day until I get to bed.

Can you tell me a little bit about your restaurant Turnips with Tomas Lidakevicius?

Turnips is located under the railway arches in the middle of Borough Market. We are surrounded by the most amazing fresh fruits and vegetables from around the world. Can it get any better!?

Is that why you set up shop in Borough Market?

The location is the best part. Being neighbours with one of the most famous food markets in the world gives us access to the very best produce you can get your hands on.

How would you describe the menu? What makes it different?

We highlight vegetables and fruits first before any other part of the dish. Each dish highlights a seasonal vegetable, and any garnish, sauce or proteins added to that comes second.

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Do you have a favourite dish?

I would have to say sausage and mash – it’s a classic!

How did you become a chef? Can you tell us a bit about your background?

I knew my way around a kitchen from a young age. Growing up, I was surrounded by good cooks so I learnt the basics quickly. I think I was made to be a chef and have worked in some of the best London restaurants getting loads of experience before finally getting the chance to run my own kitchen.

You are starting a monthly collaboration series with other chefs, can you tell me why you’re starting this and what we can expect?

It’s not often that chefs get together and put a menu together showing both their skills and celebrating the best products!

How did you choose the chef’s taking part and their menus?

Some of the chefs are old friends I’ve worked with or colleagues who we supply to. However, all of them are experts or run their own kitchens. For example, we’re kicking off the series on March 27 with three-Michelin-starred Chef Jean-Philippe Blondet and his team from Alain Ducasse. The menu will include dishes such as fermented green asparagus from Provence with caviar and milk-fed lamb from the Pyrenees.

What are you most excited about with the collaboration series?

Cooking next to these amazing chefs and seeing what we will cook up together.

What’s your favourite thing about the area?

London Bridge is literally the heart of London, there’s so much to do in here and loads of hidden gems across the bridge in the City.

Where do you go to eat and drink in the area other than your restaurant?

I will always get my morning coffee at Gentleman’s Baristas.

Why should City Matters readers book a table at Turnips with Tomas Lidakevicius?

You’ll be introduced to amazing produce and served by chefs with so much pride and love.

43 Borough Market SE1 9AH

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