Renowned Michelin-starred chef Tom Kerridge opened his first London restaurant in September 2018 at the Corinthia Hotel London. Open throughout the day, Kerridge’s Bar & Grill offers a relaxed brasserie-style dining room designed to welcome both Londoners and visitors. The partnership between Kerridge and the Corinthia Hotel London reflects a contemporary, guest-focused approach to hospitality.
The interior was refreshed by David Collins Studio, featuring leather dining chairs, button-backed banquettes, curated artwork and a sophisticated dark green and burgundy palette. A rotisserie bar allows diners to watch meat, fish and select vegetables being prepared in view, while a private dining room and a separate bar area complete the stylish, versatile space.
Tom Kerridge has an established record of culinary success. He opened The Hand and Flowers in 2005 — the first pub to be awarded two Michelin stars, an accolade it retains — and launched The Coach in 2014, which earned a Michelin star in 2017. Given Kerridge’s reputation and the restaurant’s quality, many expect Kerridge’s Bar & Grill to continue building its own acclaim.
Which destinations inspired you, and how has that inspiration translated into your culinary concepts?
I’ve been fortunate to travel extensively and experience diverse and vibrant food scenes around the world. Cities such as New York, Hong Kong and Singapore stand out for their energy and creativity, but there are many others I hope to explore. Those travels reinforce my appreciation for the British food scene and the dedicated producers who drive it forward. Their hard work and innovation remain a constant inspiration in my cooking.
Whom do you consider to be your culinary hero?
Marco Pierre White. As the first British chef to earn three Michelin stars, he played a pivotal role in shaping the modern food industry. Many chefs of my generation, myself included, have benefited from the path he helped create.
What one person most influenced your cooking style?
It’s hard to single out one individual. Over the course of a chef’s career you absorb techniques, ideas and attitudes from many people. Those varied influences combine to form your own style and culinary direction.
What is your favorite food city?
London. It’s where you can celebrate the best of British produce while also enjoying exceptional cuisine from around the world — Japanese, Spanish, Thai, Peruvian and more. The city’s diversity and quality make it a constant source of inspiration.
What do you think the next big trend on the food scene will be?
There’s a strong movement toward vegetables and home growing at the moment. I expect a vegetable-forward approach to become more mainstream — not necessarily replacing protein, but placing vegetables at the centre of dishes with protein playing a supporting role. This shift highlights seasonality, flavor and creativity while still offering well-balanced plates.
Corinthia Hotel London
Whitehall Place
Westminster
London SW1A 2BD
United Kingdom
tel 44 20 7930 8181
corinthia.com