Comprising 90 covers, Kerridge’s Bar & Grill will occupy the hotel’s high-ceilinged restaurant space, formerly Massimo Restaurant & Bar, offering a menu of classic British dishes created by Kerridge and head chef Nick Beardshaw. An adjacent 40-cover bar will serve a menu of bar snacks.
Traditional starters will include crab vol-au-vent with avocado, green apple and crab bisque; glazed omelette with lobster thermidor.
A rotisserie grill will be used for dishes such as aged rib of beef from Kerridge’s own Marley butcher’s The Butcher’s Tap with ox cheek bordelaise, gherkin ketchup and triple cooked chips; duck breast and faggot with savoy cabbage, rotisserie apple sauce and duck fat pomme anna; and half a Cotswold White chicken with braised gem lettuce, pickled lemon and soft polenta.
Classic British dishes such as fish and chips with pease pudding, tartare and matson spiced sauce will also be available.
Desserts will include Scottish raspberry and rose geranium trifle with white chocolate, gin baba and salted oats; and brown butter tart with buttermilk ice cream.
Designed by interior designer David Collins Studio, the team behind the design of Bob Bob Ricard, Nobu Mayfair, and the Wolsesley, and furniture manufacturer Pure CF, the restaurant will feature bespoke dark green and burgundy leather banquettes and upholstered booths, as well as a cheese and bread station and the rotisserie grill.
It will be the first site in the capital for Kerridge, whose plans to open a restaurant at the Jumeirah Carlton Tower in Knightsbridge fell through in late 2017.
“When we met Tom, we knew he was the perfect partner to open a restaurant together,” says Thomas Kochs, managing director of Corinthia Hotel London.
“We admire his approach to food, restaurants and his spirit of hospitality. I am confident that together we will create an incredible dining experience.”