Kerridge’s Bar & Grill has not only appointed a new Head Chef, but also crafted a new menu full of delicious British dishes. Their new focus around each dish focuses on freshness, simplicity, flavour led, British cooking. Kerridge’s new menu showcases unique designs and flavours that directly align with the mission to accomplish an innovative culinary experience, drawing inspiration from Marlow to Corinthia London.
New Bar & Grill Menu
Kerridge’s new Bar & Grill menu offers a variety of classic dishes with a Tom Kerridge spin to each plate. The menu features 7 starters. One notable starting dish is the Pâté en Croüte served with black & white pudding, pistachios, assorted condiments. Another exceptional starter added to their new menu is the Pressed Crab with Brown Crab Royal, presented with egg yolk and sourdough bread.
One of the new main course dishes includes the Lobster Thermidor made with fine herbs and served with sauce Americaine, a sauce made with chopped onions, tomatoes, white wine, brandy, salt, cayenne pepper, butter and fish stock. Imagine the most shellfish-infused bisque that was good enough to drink as a soup with tender British cheese covered lobster! Another must order dish is a Venison Bun crafted with veal sweetbreads, red wine sauce, and salsa verde. Lastly, Kerridge’s Honey Roasted Suckling Pig Ham served with glazed turnips and a parsley sauce is a delicate and rich dish that stands out on the menu. The ham is carved at the table to add a little bit of theatre. Added value components to Kerridge’s new Bar & Grill menu is a generous sausage roll canape. Also, all main course dishes are served with a buttered jacket potato and seasonal rotisserie vegetables.
Bar Menu
The bar menu has also been refreshed with some new items. The savoury side of the Bar Menu includes Honey Roasted Nuts, Nocellara Olives, and Cheese Straws served with truffled cream cheese. The Cornish Haddock & Chips with a tartare sauce has also moved here and looks as good as ever. The bar menu also includes two different types of sausage dishes including a battered sausage with a Matson spiced sauce and the Cobble Lane Kabanos served with cornichons and sourdough.
The Two Toms
Tom Kerridge’s Former Sous Chef, Tom Childs, is now Head Chef at Kerridge’s Bar & Grill. Tom Childs is man of many talents, but his culinary expertise comes alive in his sauces. His previous experience includes positions such as No.6 by Paul Ainsworth, Dinner by Heston Blumenthal, and the former Hedone in Chiswick. His experience and culinary knowledge have undeniably been translated into every dish on Kerridge’s new menu.
Drinks
Their drinks menu draws inspiration from the voices in the British Art Exhibition at Kerridges’s Bar and Grill. It includes cocktails, spirits, and beer. One of the most notable aspects of the drinks menu is their signature cocktails. One is the Kintsugi Fizz infused with Roku gin, Japanese tea, lychee, strawberry, citrus and champagne.
What about the desserts?
Tom Childs has crafted a new dessert menu full of classics. Two key desserts include the Gary Rhodes Bread and Butter Pudding and the Strawberry Soufflé. The Gary Rhodes Bread and Butter Pudding is served with chocolate ice cream, and the strawberry soufflé is complimented with tangy lemon thyme custard and vanilla ice cream.
To find out more, visit Kerridge’s Bar & Grill
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All images courtesy of Kerridge’s Bar & Grill.