Tom Kerridge’s The Hand and Flowers launches 'classics' menu to mark 20-year anniversary

The Staff Canteen

Editor

Tom Kerridge’s The Hand and Flowers is launching a ‘classics’ menu to celebrate their 20-year anniversary.

Featuring iconic dishes from the past two decades, the menu is now available at £95 for three courses.

Examples include warm gala pie with ‘Matson’ spices sauce (2016) and braised shin of beef with roasted bone marrow and ‘H&F’ carrot (2005).

Desserts will include tonka bean panna cotta with poached rhubarb, honeycomb and rhubarb sorbet (2012).

The Hand and Flowers in Marlow is the only pub in the world to hold two Michelin stars.

The 20-year celebrations are set to last throughout 2025, with the menu changing regularly.

Many of the staff have been with the company for a lot of that period, including current head chef Tom De Keyser, general manager Lourdes Dooley and restaurant manager Katie Gavin.

Assistant restaurant manager Gavin Hills, waitress Coral Casemore Hills, PA Alex Reilly and Salvatori Sino from housekeeping have all been with the pub for over a decade.

Speaking to The Staff Canteen about working for Tom Kerridge, Tom De Keyser said: “I think I'm fourth or fifth on the list of long-standing members, which speaks volumes for how well we are looked after and what a nice environment it is to be.”

As well The Hand and Flowers, Tom Kerridge also runs The Coach, Kerridge’s Bar & Grill and The Butcher’s Tap & Grill.

Tom has become a popular face for his regular television and podcast appearances.

Also in Marlow, Michelin-starred pub The Coach too is celebrating a milestone birthday this year, reaching 10 years old.

They are operating a similar idea of bringing back some menu classics to celebrate the occasion, under head chef Sarah Hayward.

The Hand and Flowers is open for lunch from 12pm-2pm Monday to Saturday and 12pm-5pm on Sundays. It is also open for dinner Monday to Saturday, from 6.30pm-9.15pm.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.