Kerridge, owner of the double Michelin-starred Hand & Flowers and its sister pub the Coach, also in Marlow, met Alain Ducasse, whose restaurant empire includes the triple-starred Alain Ducasse at the Dorchester, London, at the GQ Food and Drink Awards where they had the idea of collaborating.
Kerridge told the Publican’s Morning Advertiser’s sister website Big Hospitality: “Although from the outside it feels like we run different businesses, we both share the same heart, soul and desire for produce and customer satisfaction. I think the synergy will work very well.”
Menu
Alain Ducasse’s executive chef at the Dorchester Jean-Philippe Blondet and Kerridge’s head chef at the Hand & Flowers Aaron Mulliss will prepare the four-course menu, which features English parsley soup with smoked eel and garlic, treacle-cured beef fillet with a chou farci and Yorkshire pudding, Ducasse’s iconic langoustine with summer vegetables and Eton mess.
The price of the menu also includes a glass of Eric Bordelet French cider. Both Kerridge and Ducasse will be in attendance on the day.
'Excited'
Kerridge added: “Myself and the whole team feel hugely honoured that such a great chef would like to spend a day with us. We have been excited about this event for over a year now and it will most definitely be one of the highlights of mine and my team’s careers.
“And I think from Mr Ducasse’s point of view, it’s just an excuse to get to the pub on a Sunday.”
The chef, whose second pub the Coach came fourth in this year’s Estrella Damm Top 50 Gastropubs, recently announced the impending release of a new cookbook chronicling the diet he used to drop 12 stone in two and a half years.
The book, called Tom Kerridge’s Dopamine Diet: My Low Carb, High Flavour, Stay Happy Way to Lose Weight, is set to be released in January 2017.