Michelin-starred Tom Kerridge is taking his pub grub to this year’s Royal Ascot

 
Steve Dinneen
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TOM Kerridge is following in the footsteps of world renowned chefs like Mark Sargeant and Alain and Michel Roux by creating the menu for this year’s Royal Ascot.

Kerridge, who is a regular on Saturday Kitchen and The Great British Menu, is the man behind The Hand and Flowers in Marlow, Buckinghamshire, Britain’s only two-Michelin starred pub. He is bringing his traditional, unpretentious dishes to the grandstand’s Panoramic restaurant.

The menu, devised in partnership with Ascot’s executive chef Steve Golding, features everything from poached lobster and asparagus salad with truffle dressing, to treacle cured beef fillet and courgette flowers.

We recently caught up with him to find out how he got involved with the event and whether he’s hoping to bag a third Michelin star

WORKING WITH ROYAL ASCOT
Ascot is seen as one of the great British events so to be asked to be involved is a huge honour. It’s been great being able to match our high quality pub food with a venue and sports occasion of this standard. It feels like a natural partnership.

CREATING A MENU TO MATCH THE SETTING OF THE PANORAMIC RESTAURANT
The menu is designed to compliment the event and encapsulate the big, robust flavour profiles that we try to achieve at Hand and Flowers, while also giving a nod to the luxury and prestigious surroundings that the Panoramic restaurant represents.

FAVOURITE SUMMER DISHES
For me, some of the seasonal summer produce that this country has to offer is the best in the world. Our native lobsters, late season asparagus and strawberries are great quality.

A THIRD MICHELIN STAR
Achieving the second star has been an incredible journey for the team. Our aim is to maintain the fantastic standard that we have achieved and to give 100 per cent every day to ensure that our customers go away feeling happy, content and excited to return.

CHAMPIONING BRITISH PUB FOOD
Being involved in events helps to raise the awareness of the great British pub food, so I would travel far and wide if the event spreads the word that British pubs do serve quality food.