The chef’s pop up will operate as a counter restaurant with 21 covers and is to be focused on grill cooking - as well as serving dishes from his pubs (two Michelin-starred Greene King lease the Hand & Flowers and Enterprise lease the Coach, both in Marlow) and cookbooks.
Kerridge said: “It’s an incredible space and, from our point of view, it has that love and that nod to how great food is in a space that is essentially British.
“We only do things like this if they’re fun – by no means are we trying to say that it will be two Michelin star food but we’re trying to get across everything that we stand for.”
Kerridge, along with his senior sous chef from the Hand & Flowers and Nick Beardshaw, head chef at the Coach, will work on rotation with services running from 12pm to roughly 9pm.
He added: “It’s huge – the idea of showcasing what you’re doing in a completely different environment is always very difficult so we’re trying to find a menu that suits it and that can be adapted. You have to get the vision and the feeling and the flavour.”
On the menu
Starters include game and mushroom terrine with dill, pickles and toasted sourdough, crispy pig’s head with sweet date sauce, pancetta and chickweed and English cheddar and ale soup with pickled apples and rapeseed oil.
Mains include spiced monkfish with roasted cauliflower puree, homemade raisins and ver jus, Tom’s Table venison chilli with puffed rice and chocolate and beer-brined chicken with pistachio crumble, truffle and choux farce.
The dessert menu will feature dishes such as chocolate and ale mousse with salted caramel and frosted pecans, whisky and rye pudding with Chantilly cream, apple tart fine with brambly apple sorbet and vanilla crème brûlée.
Three courses will cost £55 per person or £89 with matched wines.
Kerridge's new cookbook, also called Tom's Table is set for release this autumn.
You can watch the chef speak exclusively to the PMA about the challenges of chef recruitment here.