Representing the first London restaurant of Tom Kerridge and the team from the highly acclaimed The Hand & Flowers in Marlow, Kerridge’s Bar & Grill, located in the extraordinary surroundings of Corinthia Hotel London, offers a refined menu served in a relaxed environment.
Opened in September 2018, Kerridge’s Bar & Grill was the much-anticipated London debut for Tom and head chef, Nick Beardshaw. On the launch, Nick starts by saying “We’re extremely lucky to have had the opportunity to open a restaurant right in the heart of Westminster and in one of the capital’s most iconic hotels. Together, Tom and I have created a menu which delivers sophistication, but is informal and unfussy in its approach.
The restaurant, designed by David Collins Studio, features commissioned artwork from Beth Cullen-Kerridge, a renowned sculptor and Tom’s wife and business partner, as well as other celebrated contemporary artworks curated by West Contemporary. Large, floor-to-ceiling cabinets house wines from around the world and meat from The Butcher’s Tap in Marlow, hanging ready for service.
At the far end of the room, an open plan prep-kitchen is framed by two large rotisseries. “One of the most important elements of our menu is the quality of the ingredients we use. We’ve brought many of our producers from Marlow, to Kerridge’s Bar & Grill, as we know we can trust them to deliver the very best seasonal ingredients” Nick continues. “It’s then about letting the quality of the food shine and the flavours do the talking. To achieve this and to immerse our customers in the cooking process, we choose equipment that was simple, yet highly effective and looked great.”
Previously, as Head Chef of The Coach, Kerridge’s second, Michelin-starred pub in Marlow, Nick Beardshaw used a Rotisol rotisserie to cook everything from whole chickens to roasted beetroot, so it was an obvious choice when it came to equipping out the restaurant in London, explaining, “We designed the new restaurant with it’s own, open plan prep kitchen at the far end. The focal point of this kitchen is our two rotisseries from Rotisol.”
Both intriguing and able to capture the imagination in the way it cooks and the striking design, the Rotisol Grandes Flammes Olympia has a rustic style, operated with an elegant system of chains and pulleys. “Having used Rotisol at The Coach, I knew the reliability, resilience and show-stopping design matched the style of Kerridge’s Bar & Grill. Aesthetically, they’re amazing, but practically they’re great too!” states Nick. “One of the most crucial things for us was the glass doors. Being positioned front of house, we needed to be confident our guests could appreciate the cooking process but would be protected from the intense heat of the flames and the glass doors do exactly that.”
Having used a Rotisol in the past, Nick and his team were well aware of the versatility that cooking on a rotisserie can bring to a menu, adding “We use our Rotisol rotisseries for a number of different dishes. From complete ribs of beef or lamb and whole chickens, through to more delicate ingredients such as hispi cabbage roasted in a garlic butter or our famous rotisserie new potatoes with garden pesto.”
For Nick and his team, it’s not just about the look and the versatility however, with the quality and consistency of the cook being key in such a prominent restaurant. “Customers often have a fantastic reaction when they see our rotisseries working, but it’s the taste that gives them the biggest smile. Having a Rotisol in our kitchen is like the best of both worlds as the constant turn of the spits produces an incredibly even cook and a wonderful colour at the same time. It’s also extremely easy to use!”
“Customers often have a fantastic reaction when they see our rotisseries working, but it’s the taste that gives them the biggest smile. Having a Rotisol in our kitchen is like the best of both worlds as the constant turn of the spits produces an incredibly even cook and a wonderful colour at the same time. It’s also extremely easy to use!”