The gastropub, an off-shoot from Kerridge’s first two-Michelin-starred pub the Hand & Flowers in Marlow, placed fifth on the Estrella Damm Top 50 Gastropubs list this year.
According to Beardshaw, the ethos behind the dishes is very much about keeping things simple, but modern.
'All about deliciousness'
He said: “The starting point for any dish is what it tastes like, so it’s all about deliciousness.”
“We don’t do too many potions and powders and swipes on the plate, it has to be very simple. People want comfort food and that’s what we deliver, but in a very refined way.
“The style is always something that people can relate to and get enjoyment from and we won’t deviate too much from that in terms of modernising.
"We always embrace modern techniques, but we will never let them dominate and take the direction and will only let them enhance what we do.”
'Alien to Tom's style'
Of working with the famed chef, Beardshaw added: “I’ve worked with Tom now for nearly seven years so his style has obviously had a big impression on my style and how I create recipes and that does have its boundaries so I couldn’t do something so alien to Tom’s style.”
Watch this video to find out how ingredients are sourced and what the future of food at the Coach could look like.