The author of five best-selling cookbooks and a regular on food TV shows has found suitably grand surroundings to house his top tier restaurant in the iconic Corinthia Hotel.

Kerridge’s first restaurant in the capital (his other restaurants include The Coach and The Butcher’s Tap, both of which are based in his hometown of Marlow) is a buzzing all-day brasserie, serving traditional roasts on a Sunday.

Along with his right-hand man, Head Chef Nick Beardshaw, their menu has been pared back to the simple, but delicious, essentials. Despite the duo’s many accolades, Sunday Lunch will only set you back £24 for two mouth-watering courses.

Start with a truffle baked egg with Charlotte Potato Ogleshield fondue before the main event: the meats. A whole stuffed rotisserie quail comes with glazed English onion and bread sauce, while a tender rotisserie leg of lamb is accompanied by Cavolo Nero, confit lemon ring and Gentleman’s relish. Upgrade to 3 courses for an extra £5.50 to sample their gorgeously moreish desserts.

undefinedThe 90-cover restaurant has been designed by David Collins’ studios – who also designed the interiors for Nobu and the Wolseley - bringing a refined, brasserie-style decadence. The deep autumnal colour palette, boasting burgundy leather banquettes and forest green ceilings, fuses the best of old-school tradition and modern glamour. 

Kerridge’s latest venture seems set to be a roaring success with famed restaurant critic Giles Coren so bowled over by the high quality, the only suitable phrase he could muster was to describe it as ‘boss’.

Stay tuned for online bookings.