Michelin-starred chefs Alain Ducasse and Tom Kerridge to collaborate on a one-off exclusive Sunday Lunch experience

Alain Ducasse  will be hosting a one-off Sunday lunch experience at Tom kerridge restaurant, The Hand and Flowers, Marlow, on July 3, 2016.

For £80 per person, guests will enjoy a four-course menu comprising of alternate dishes prepared by Jean-Philippe Blondet, executive chef at London’s Alain Ducasse at The Dorchester, and Tom Kerridge’s head chef at The Hand and Flowers, Aaron Mulliss.

Alain explained the dishes served will alternate, one from himself, and one from Tom, he said: “If I had to choose two stand-out dishes, one would be Tom's parsley soup with smoked eel, cheese & ham tortellini and diced apple and one from me - the langoustines, green peas 'à la parisienne'. The remainder of the menu is yet to be disclosed, but guests will be able to enjoy signature culinary moments that are true to both our establishments including the amuse-bouche and the after-lunch mignardises.”

Alain Ducasse and Tom Kerridge were both trained in French cuisine and produce innovative dining experiences. As such, both The Hand and Flowers and Alain Ducasse at The Dorchester have an underlying synergy and hold the same philosophy of using the very best seasonal and British ingredients to deliver dishes in their own different ways.

“Whilst talking about our restaurants, we realised we both held a passion for re-creating traditional French and British recipes and it was at that moment we decided to bring our two different culinary perspectives together – creating the ultimate Sunday feast," explained Alain. “The collaboration has been incredibly rewarding for both us – it is always so interesting to work with different chefs and in different environments. As a creative it is important to constantly engage with different experiences, it is through this that you find the best inspiration!”

The three Michelin-starred Alain Ducasse at The Dorchester is one of the UK’s most prestigious restaurants. Offering contemporary French cuisine under the guidance of Alain Ducasse by an industry-leading team including Executive Chef, Jean-Philippe Blondet, diners can indulge in unrivalled cuisine and impeccable service. A modern, light and elegantly informal setting complements the restaurant’s forward thinking approach to haute cuisine. The Hand and Flowers, which opened in March 2006 is a casual and informal space, with no compromise on the quality of food. Since opening, The Hand and Flowers has gained industry acclaim and became the first pub to receive two stars in the Michelin Guide.

Alain said: “For us we hope that guests enjoy a one-off experience and we look forward to welcoming old friends of Alain Ducasse at The Dorchester and The Hand & Flowers as well as new ones, intrigued by the collaboration.”

Tickets can be booked through a dedicated reservations system on The Hand and Flowers website.