The menu pays tribute to the dishes that have defined Tom Kerridge’s two Michelin-starred restaurant and helped shaped its reputation over the past two decades.
Dishes will include roasted red mullet with preserved fennel, pollen, and sauce bouillabaisse au beurre, which was on the menu in 2016; and The Hand & Flowers warm gala pie with ‘Matson’ spiced sauce, which was on the menu the same year.
For mains, guests can choose from braised shin of beef with roasted bone marrow and ‘H&F’ carrot (2005) or butter roast cod with Jerusalem artichoke purée, smoked cod’s roe, hazelnuts and golden raisins (2009).
Side options include buttered hispi cabbage, and mash potato.
Desserts, meanwhile, include tonka bean panna cotta with poached rhubarb, honeycomb and rhubarb sorbet (2012); and warm pistachio sponge cake with melon sorbet and marzipan (2010). C
Changing throughout the year, the menu will offer three courses for £95.00.
The Hand & Flowers is one of a number of high-profile restaurants to have marked significant milestones with special menus and prices. Last week Rick Stein announced he would be celebrating 50 years since he opened The Seafood Restaurant in Padstow by serving a menu from when it first opened, with dishes at 1975 prices.
The Hand & Flowers’ 20th anniversary celebrations will continue throughout 2025, with more activations planned.