Cateys 2024: Newcomer Award: Upstairs by Tom Shepherd

Upstairs by Tom Shepherd opened in October 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 restaurant with chef’s table. After 14 months of renovation – 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 experienced team and consistent product. Shepherd leads from the front and guides and champions 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 community. Shepherd is an ambassador for local children’s charity Kids’ Village, which is fundraising to open a holiday village in Staffordshire to help children and parents enjoy a 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 business 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 

 

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