Lush By The Hand & Flowers will offer a bespoke approach to private dinner parties, gallery openings, large-scale family celebrations, corporate events, street-food festivals and everything in between.
The team will work with clients to deliver “innovative and amazing food and drinks experience in creative spaces with fabulous entertainment”.
Kerridge and executive chef Kieran Reilly have worked together to create a selection of sample, seasonal menus, including canapes, bowl food, refined a la carte or afternoon tea, all with the flavour of the Hand & Flowers.
Dishes will include the likes of crispy pig’s head with celeriac remoulade and spiced date sauce; burrata with chimichurri, lime, crispy nuts and seeds.
It also said it will feature treacle-cured fillet of beef with pomme anna and red wine sauce; roasted Cornish Pollock with cauliflower, spiced nuts and grapes; milk toffee tart with old English spice and roasted grapefruit sorbet.
Kerridge said: “We are so excited to be entering the events space. It’s been something we have wanted to do for a while and, in Brand Events, I am confident we have found fantastic partners with equal passion and creativity.
“I just love that we will be able to bring people all over the UK and beyond a taste of what we do at the Hand & Flowers in Marlow.”
This comes after the chef announced he will be opening a new restaurant – his first site in London – later this year.
The restaurant, which will be at the Corinthia Hotel London, in Westminster, aims to be a relaxed British brasserie-style dining room.
It will be located on the site that is currently Massimo, on the ground floor of the hotel, with a separate direct entrance off Northumberland Avenue, and a new and updated interior design.
Kerridge said of the new site: “We are incredibly excited about this opportunity to bring a bit of what we are doing in Marlow to London.
“Corinthia Hotel London is one of the city’s most prestigious hotels and we are looking forward to doing what we do best – quality British cooking that is modern and exciting.
“We will be taking inspiration from our Michelin-starred pub the Coach, and the Butcher’s Tap, as well as our first venture, the two Michelin-starred Hand & Flowers.”