Georgie’s Bar will open on Saturday 5 September next to Kerridge’s at Corinthia London, eight years after the restaurant first launched in the capital.
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The wider relaunch will also see Kerridge’s become a more intimate 57 cover dining room, with head chef Tom Childs continuing to lead the kitchen day to day in partnership with Kerridge.
Bar offer
Georgie’s Bar will serve a concise drinks list built around signature cocktails, classics, wine, beer and ales from the UK and beyond.
Its draught beer offer includes Rebellion Lager, Hazy Pale and IPA from Marlow Brewery, which has long been associated with Kerridge’s pubs.
The bar will also introduce Georgie’s Martini Club, with four martinis served straight from the freezer: dry, wet, dirty and steak, the latter a take on a Gibson with a house smoked pickled onion.
Food will focus on familiar bar dishes, including pork scratchings, beef jerky, frickles, buttermilk fried chicken, a cheeseburger with BBQ brisket, shellfish brioche rolls and haddock fritters.
Restaurant relaunch
Kerridge’s will continue to focus on seasonal, produce led British cooking.
The menu will include dishes such as crab crumpet with isot biber chilli, Orkney scallop pie, John Dory with sea vegetables, whole Cornish lobster Thermidor and venison bun with matson curry sauce.
The Chef’s Larder will remain a key part of the offer, allowing guests to choose cuts of British meat before they are cooked to order.
The site will also include a private dining room for up to 16 guests.
Childs said: “It’s incredibly exciting to be reopening Kerridge’s and to introduce Georgie’s Bar alongside it. Kerridge’s has been such an important part of my career since I joined in 2019, so seeing the restaurant evolve while staying true to what we’ve always stood for is really special.
“The food is still all about great British produce, proper cooking and generous flavours, but we’ve created a more intimate feel in the restaurant and a completely new way to experience what we do at Georgie’s.”
Sector campaigning
The reopening comes after Kerridge spearheaded the #VATsTheProblem consumer campaign, which is calling for hospitality VAT to be cut from 20% to 10%.
The petition surpassed 300,000 signatures last month, with the campaign targeting 1m signatures.
Speaking at the campaign’s consumer launch at Kerridge’s Bar and Grill at Corinthia London earlier this summer, Kerridge said a VAT cut would provide a “release of pressure” for hospitality businesses.