The new venture will be the chefs’ third Greene King site alongside the Coach and two-Michelin-starred Hand & Flowers, all in Marlow, Buckinghamshire.
The site will function as a butcher's shop and bar during the day, then from 5pm the space will become a traditional pub
Kerridge and butcher Andy Cook are working with expert, trusted meat suppliers from across the country. Cook has been supplying produce to The Hand & Flowers for nearly 10 years.
The Butcher’s Tap is the first Greene King joint venture concept, a new programme for its Pub Partners division that will see it team up with entrepreneurs and innovators.
Fresh meat on offer will include beef from Smithfield market’s Longcroft and Old, sourced from Stoddart’s Farm in Scotland; venison and game from Hampshire Game; pork and chicken from Packington Free Range, Creedy Carver ducks and Copas Turkeys in time for Christmas.
There will also be black pudding from The Fruit Pig Company and British cured meats from Cobble Lane Cured. The butcher will also offer recipe cards from Kerridge giving customers tips on how to cook their meat.
The food offering will be “no-frills” with the daytime deli offering Sandridge Farm Bacon rolls in the morning and Franconians Smoked Hot Dog with pulled pork, pickled chillies and mustard mayonnaise available from lunchtime.
Throughout the day and into the evening there will also be pork pies, Scotch eggs and sausage rolls. Tom Kerridge’s pork scratchings will be available from the bar along with other quality bar snacks.
The pub will also serve one daily-changing hot dish every evening. The bar, open all day, will stock a selection of real ales, lagers and spirits, with a small but revolving choice of wines.
- Interested in running your own pub? Then take a look at our pubs for lease and tenancy on our property site.