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Giles Coren reviews the dark chocolate pudding with salted caramel, malted milk ice cream and crystallised nuts at Kerridge’s Bar and Grill, the new London restaurant from chef Tom Kerridge Cristian Barnett/Kerridge’s Bar and Grill

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What to Expect at Tom Kerridge’s First London Restaurant

Kerridge’s Bar and Grill will open at The Corinthia Hotel in September

Tom Kerridge has been trying to open a restaurant in London for some time. The Great British Menu, Masterchef and Lose Weight for Good chef’s much-touted restaurant at The Jumeirah Carlton Tower was abruptly curtailed by the hotel in October 2017; that restaurant had been in the works since December 2016.

Now, the man behind Marlow’s The Hand and Flowers and The Coach — both Michelin-starred, the former the first pub to ever hold two stars — has his London restaurant. Kerridge’s Bar and Grill will officially open 10 September 2018 at Corinthia Hotel London, which recently announced a partnership with Marcis Dzelzainis and Michael Sager of Sager and Wilde. Reservation lines will open today (13 August).

Kerridge and head chef Nick Beardshaw will be serving Anglo-French dishes, underpinned by classical techniques; the menu feels nostalgic, familiar, and a little bit celebrity chef hotel. As is common, meat and fish provenance is under the spotlight, with vegetables and fruit left alone; some dishes lean heavily on British tradition, while others are unmistakably French. There are also some mystery owners of risotto and crispy egg.

Chef Tom Kerridge and Nick Beardshaw, who will open Kerridge’s Bar and Grill at the Corinthia Hotel in September
Tom Kerridge and Nick Beardshaw outside The Corinthia Hotel
Cristian Barnett/Kerridge’s Bar and Grill
  • Fresh Cornish crab vol-au-vent with avocado, green apple, and crab bisque
  • Claude’s mushroom ‘risotto’ with Daniel’s crispy egg and aged parmesan
  • Glazed omelette ‘Lobster Thermidor’
  • Kerridge’s fish and chips with pease pudding, tartare and matson spiced sauce
  • Dry aged rib of beef from The Butcher’s Tap with ox cheek bordelaise, gherkin ketchup and triple cooked chips
  • Creedy Carver duck breast and faggot with savoy cabbage, rotisserie apple sauce and duck fat pomme anna
  • Half a Cotswold White chicken with braised gem lettuce, pickled lemon and soft polenta
  • Dark chocolate pudding with crystalised malt biscuit, salted caramel and malted milk ice cream
  • Scottish raspberry and rose geranium trifle with white chocolate, gin baba and salted oats
  • Brown butter tart with buttermilk ice cream (sounds familiar)
Claude’s mushroom risotto with Daniel’s crispy egg at Kerridge’s Bar and Grill, the upcoming new London restaurant opening from Chef Tom Kerridge
Claude’s mushroom risotto with Daniel’s crispy egg
Cristian Barnett/Kerridge’s Bar and Grill
Fish and chips with pease pudding at Kerridge’s Bar and Grill, the new London restaurant from chef Tom Kerridge
Fish and chips will be served with pease pudding
Cristian Barnett/Kerridge’s Bar and Grill
Giles Coren reviews the dark chocolate pudding with salted caramel, malted milk ice cream and crystallised nuts at Kerridge’s Bar and Grill, the new London restaurant from chef Tom Kerridge
The dark chocolate pudding
Cristian Barnett/Kerridge’s Bar and Grill

The beef, duck and chicken will be cooked on a feature rotisserie, which will also offer a daily special dish: Kerridge has chosen the technique for its evenness of cook, offering edge-to-edge doneness without the blandness that sous vide cooking can impart. There will be a 40-seater bar — hello, seating options — promising a focus on English sparkling wine and cask ales, as well as the focussed bar snacks that have become one of Kerridge’s calling cards.

Art, too, will be a focus. Robi Walters has created unique pieces from menus sent into Kerridge by the public to be displayed in the dining room; Beth-Cullen Kerridge has created a pair of sculptures — “Dorsal Angel” and “Steve.”

Kerridge’s Bar and Grill at Corinthia Hotel London | Whitehall Place, SW1A 2BD
Open 10 September 2018

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