Tom Kerridge’s luxury box is back

Karen Neville

Tom Kerridge

Take the stress out of the festive period and treat yourself to the Michelin-starred chef’s Beef Wellington

Michelin-starred chef Tom Kerridge’s luxury Beef Wellington box is back this Christmas, so why treat yourself to “the ultimate festive feast”.

The Tom Kerridge Beef Wellington Box is available to order now at for £215 (including delivery). The majority of chilled courier deliveries will be made on December 23rd, with some being delivered on the 22nd, subject to location.

The Beef Wellington Box, generously serves four and includes a luxury 30-day aged fillet of British Hereford beef from family-owned Stokes Marsh Farm, handmade with a Duxelle and herb crepe, wrapped in an all-butter golden puff pastry, alongside a rich red wine sauce and Cumberland pigs in blankets. 

All you need to do is add your own roast potatoes and vegetables. For dessert, enjoy a traditional sticky toffee pudding with toffee sauce and Christmas spiced brandy butter alongside cubes of salted caramel fudge for the perfect sweet finish.  

What’s more, delivery is included and there are even a couple of recipes for suggested veggie side dishes and every order will receive a free foodie gift from Marks & Spencer.

Tom Kerridge says: “Carve into a luxury beef wellington this Christmas, it’s a fantastic foodie centrepiece for Christmas Eve, Christmas Day or even Boxing Day. Our Beef Wellington Box has been designed to make your life easier without compromising on flavour, it’s the ultimate festive feast!” The last date for online orders is December 15th.

Grill seekers! Tom Kerridge barbecue recipes 

Round & About

Tom Kerridge

We’re serving up two summer sizzlers from Tom Kerridge’s Outdoor Cooking, published by Bloomsbury with photographs © Cristian Barnett

Ultimate hot dog (serves four)

These hot dogs are based on everyone’s favourite Christmas side: pigs in blankets. Like Christmas trees, hot dogs are thought to originate in Germany, so I’ve added a bit of curry powder, German mustard and Bavarian cheese as a nod to that. Great to cook outside on a cold day!


Barbecue burnt onions
• 2 large onions, finely sliced
• 3 tbsp vegetable oil

Pigs in blankets
• 4 jumbo sausages
• 2 heaped tsp mild curry powder
• 12 rashers of streaky bacon

German mustard mayo
• 100g thick mayonnaise
• 40g German mustard
• 3 tsp finely chopped shallot
• 10 cornichons, finely sliced
• 2 tbsp finely chopped dill
• salt and freshly ground black pepper

To assemble
• 4 long hot dog rolls
• 8 thick slices of smoked Bavarian cheese
• 8 large slices of dill pickle
• A bunch of spring onions, green part only, finely sliced


1. To cook the onions, place a cast-iron pan on the hot barbecue and add the oil. When it is hot, add the onions with a generous pinch of salt. Stir well and cook for about 20 minutes until softened, dark and caramelised.
2. Meanwhile, prepare the sausages. Poke a metal skewer through the length of each sausage and lay the skewers on a tray. Season with the curry powder, trying to get an even coating all over the sausages. Wrap each one in bacon, using 3 rashers per sausage, and secure the bacon with a couple of cocktail sticks.
3. Lay the bacon-wrapped sausages on the hot barbecue and cook for about 10 minutes, turning every minute or two. While they are on the barbecue, mix the German mustard mayo ingredients together in a bowl, seasoning with salt and pepper to taste; set aside until needed.
4. Once the sausage are cooked through, lift them off the barbecue and place on a tray. Remove the cocktail sticks and metal skewers.
5. To build the hot dogs, slit the rolls open through the top and lay the cheese slices in them. Add the baconwrapped sausages and top with plenty of caramelised onions and the pickle slices.
6. Place the hot dogs on a sturdy baking tray on the barbecue, put the lid on and leave for a minute or two so that the cheese becomes all gooey and melted. Transfer the hot dogs to plate and spoon on the German mayo. Scatter over the spring onions for freshness and serve.

Tandoori fish skewers (makes eight)

Salmon has a high fat content so it stays lovely and moist when cooked over direct heat. It can also be eaten a bit pink in the middle, so you don’t need to worry about undercooking it either. Quick pickled red onions cut through the rich flavours, as well as adding amazing colour.


• 8 skinless salmon fillets (about 125g)
• 2 large garlic cloves, grated
• 2.5cm piece of fresh ginger, grated
Juice of 1 lime
• 200g Greek yoghurt
• 1 tsp Kashmiri chilli powder
• 1 tsp ground tumeric
• 1 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp sweet smoked paprika
• A little vegetable oil to brush
• Salt and freshly ground black pepper

Pickled red onions
• 2 small red onions
• 125ml water
• 125ml white wine vinegar
• ½ tsp fennel seeds
• ½ tsp cumin seeds
• 1 tbsp salt
• 2 tbsp sugar

To serve
• Naan bread or roti
• A handful of coriander leaves
• 1 long green chilli, finely sliced
• Lime halves
• Sweet chilli sauce


1. Prepare your pickled red onions an hour or so ahead. Slice the onions and place in a clean jar or bowl. Put the water, wine vinegar, fennel and cumin seeds, salt and sugar into a small pan over a medium heat and stir until the sugar and salt are fully dissolved. Pour the hot pickling liquor over the onions and leave to cool slightly. Pop the lid on (or cover the bowl) and place in the fridge to pickle.
2. To prepare the salmon, cut each fillet into four equal-sized chunks. Place these in a bowl with the garlic, ginger and lime juice and mix well.
3. In another bowl, mix the yoghurt with the spices and some salt and pepper. Add this spiced yoghurt to the salmon and mix well again. Leave to marinate in a cool place for at least 20 minutes, or up to an hour. Meanwhile, if using wooden skewers soak eight of them in water to avoid scorching on the barbecue.
4. Once marinated, thread the salmon onto your skewers, putting four chunks onto each skewer.
5. Brush the hot barbecue grid lightly with a little oil then lay the skewers on it. Cook for 2-3 minutes on each side until golden brown and lightly charred. Meanwhile, warm the naan or roti on the edge of the barbecue. Once cooked, transfer the skewers to a warm plate.
6. Serve the skewers on the warm naan or roti. Scatter over a little pickled red onion, some coriander and sliced green chilli. Serve with lime halves for squeezing over, and sweet chilli sauce on the side.

Tom Kerridge’s stars shine bright

Round & About

Tom Kerridge

Michelin results are out and Sarah Hayward wins Young Chef Award

The Michelin results are out and Tom Kerridge’s pubs have successfully maintained the prestigious accolades at both The Hand & Flowers (Head Chef Tom De Keyser) and The Coach (Head Chef Sarah Hayward), both in Marlow.

Head Chef Sarah Hayward also won big at last night’s Michelin Guide Awards for Great Britain and Ireland taking home the Young Chef Award at the prestigious event in Silverstone, where Tom Kerridge joined Sarah on stage to congratulate her. Michelin described Sarah as ‘tenacious and determined yet modest’.

Tom says: “I am obviously delighted that Tom and Sarah and the teams have maintained their Michelin stars, they are both incredible chefs who I have worked alongside now for many years. I am particularly thrilled for Sarah winning the Young Chef Award, she is a fantastic chef, level-headed, grounded, focused and truly dedicated to her craft. She has put her own stamp on The Coach, I’m so proud of her, she is such a talent.”

Sarah said: “Wow, I am really blown away to be honest and really humbled to receive the Young Chef Award, what an honour. I have so much respect for Michelin and I know how proud my dad will be, being a chef himself. I’m so grateful to my team and of course Tom Kerridge, who has helped me become the chef I am today and given me the confidence and belief that I can achieve anything.”

Maintaining two Michelin stars at The Hand & Flowers, Head Chef Tom De Keyser says: “I am delighted, myself, the kitchen and front of house team work so hard throughout the year to keep standards as high as they can be and I couldn’t be prouder of the team. There will definitely be a few celebratory drinks!”

Kids eat free with Tom Kerridge

Karen Neville

Tom Kerridge

The Butcher’s Tap & Grill is inviting under 12s to eat for free on Mondays to Fridays, 3-5pm

Spoil your kids at The Butcher’s Tap & Grill on Spittal Street Marlow, where kids 12 years and under eat for free Monday to Friday between 3pm-5pm.

Young guests can enjoy a range of tasty dishes such as a Hot Dog Topped with Fried Onions, Tender Chicken Goujons or Mini Cheese-Burger (or plain) all served with a Pot of Fries and an optional side of Coleslaw. Plus, kids can pick a choice of fruit and a soft drink such as apple or orange juice.

There is no minimum spend, or sneaky extra terms and conditions, simply turn up with your tots and leave the rest to us!

Adults may want to enjoy a pint or glass of wine from the bar or indulge in an early dinner with a range of burgers, hot dogs and steaks to choose from or just have a little nibble from the Bits ‘n’ Bobs menu.

So, when schools out and your munchkins have the munchies you know where to go.

The Butcher’s Tap and Grill

15 Spittal Street
Marlow, Bucks, SL7 3HJ

Tom Kerridge’s Full Time Meals Christmas

Karen Neville

Tom Kerridge

Michelin-starred chef’s festive meal for the same price as the average school lunch in the UK

Michelin starred chef Tom Kerridge has created a festive Full Time Meals Christmas recipe for four with plenty of Boxing day leftovers for under £10.

Tom’s Turkey Meatloaf Tray Bake uses turkey mince, sausage meat and stuffing to create a tasty festive treat alongside roast potatoes, carrots, parsnips, sprouts and Savoy cabbage topped with a rich gravy and all for just £9.88.

Follow Tom’s step-by-step guide on how to create this dish on Full Time Meals.

Tom and The Food Foundation, supported by Bloomsbury Publishing, are highlighting the situation of more than 800,000 schoolchildren who slip through the eligibility net and go hungry at school. These children do not meet the Free School Meals criteria despite household income being so low they are classed as living in poverty.

He has produced the tasty meal for £2.47 – the average price of a hot meal.

He says: “No child should be hungry at school. I wanted to highlight this critical situation the best way I know how – with food, so I created a Full Time Christmas meal for the same price as an average school lunch in the UK. Christmas is a stark reminder to look after each other, and it shouldn’t be just over the festive period, it should be all the time.

“No child should be hungry at school”

“There are kids going to school with empty lunch boxes, hiding from the dining room because they are so embarrassed. It’s a national crisis and truly a heart-breaking one, that the Government can change. So, I am asking the Great British Public to write to your MP to ask for a change in policy, we need to make our voices heard, for our children, and make it clear that enough is enough.”

The Full Time Meals campaign supports FareShare, the UK’s largest charity fighting hunger and food waste. The average cost of a school meal is £2.47 – that’s less than the price of a high street coffee. Please help by making a donation – just £5 will cover the cost of two school meals. A donation of £12.34 could help buy a week’s worth of school meals for a hungry child.

To donate £5, simply text 5FULL to 70580. Texts will cost the donation amount plus one standard network message. To donate £12.34, or whatever you can afford, head over to

Put some welly into Christmas

Ellie Cox

Tom Kerridge

Tom Kerridge launches his Beef Wellington Box

Michelin-starred chef Tom Kerridge, is launching a luxury Beef Wellington box this Christmas, so why not treat yourself to something special?

The Tom Kerridge Beef Wellington Box is available to pre-order now at for £195 and will be delivered nationwide on December 23rd.

The Beef Wellington Box generously serves four and includes a luxury 1.2kg, 30-day aged fillet of organic British beef, from family-owned Stokes Marsh Farm. With black truffle Duxelle and herb crepe, wrapped in an all-butter puff pastry, alongside a rich red wine sauce and Cumberland pigs in blankets. All you need to do is add your own vegetables. For dessert, enjoy a traditional sticky toffee pudding with toffee sauce and Christmas spiced brandy butter alongside cubes of salted caramel fudge for the perfect sweet finish.

Delivery is included and there are even a couple of recipes for suggested veggie side dishes. For those who are super organised, early bird orders will receive a free foodie gift from Marks & Spencer with any orders placed before November 18th.

A limited number of Tom Kerridge’s Beef Wellingtons will be available to collect from The Butcher’s Tap and Grill in Marlow, pop in to complete a pre-order form. Prices for Beef Wellington collection at The Butcher’s Tap and Grill are £95 (1.2kg beef Wellington and red wine sauce). Beef Wellington orders at The Butcher’s Tap and Grill must be taken before December 18th and the last collection date is December 24th.

Tom says: “Christmas is a time for coming together and sharing food. There is no better luxury dish than a beautifully cooked beef Wellington to celebrate the festive period. Perfect for Christmas Eve or as an alternative to turkey on Christmas Day. Our beef wellington box is designed to take the stress out of Christmas.”

For more details and to pre-order visit

Join Tom Kerridge’s Pirate Ship

Round & About

Tom Kerridge

There’s working in the hospitality industry and then there’s working for Michelin-starred chef Tom Kerridge in the hospitality industry, if you’re looking for an opportunity to work alongside one of the best in the business then hop aboard the pirate ship!

The Tom Kerridge Group includes The Hand & Flowers, The Coach, Lush by Tom Kerridge and The Butcher’s Tap & Grill all in Marlow, as well as Kerridge’s Bar & Grill and Kerridge’s Fish & Chips (both London) and The Bull & Bear (Manchester), and with vacancies ranging from bartender through to front of house and all manner of chef and kitchen roles available you’re sure to find one that will help you in your career.

When you join the ‘pirate ship’ you’ll be joining a band of pirates all contributing to the success and growth of the Tom Kerridge Group. Clear lines of progression mean some of the team have forged thriving careers over 20 years and with a policy of promoting from within and nurturing talent you can be assured you’ll get all the support you need.

Tom says: “Working in hospitality is a way of life. At the top level it’s hard work, but the rewards you can get out of it are huge. It’s not just a job, but the chance to learn new skills, travel the world, meet amazing people and be involved in amazing events, for us, it’s a long-term career. Come and join our pirate ship!”

To find out more about the opportunities on offer visit

Tom Kerridge set lunch for £15

Karen Neville

Tom Kerridge

Enjoy two courses for £15 at The Coach in Marlow, Tom explains the idea, how it came about and what diners can expect

Back in 2008, when the country hit a recession and people were very worried about the money in their pockets, I was deep in the kitchen trying to work out how to strengthen and lay the foundations for a young business.

Beth and I came up with what sounded like a ludicrous idea but could be fun…’why don’t we do a set lunch menu that’s price feels like it is too good to be true.’ So, we launched a one choice lunch menu that made absolutely no money but filled the pub with noise, excitement and laughter. It was incredibly motivating for staff and the team and it felt like the guests were having such a great time as it was such value for money.

It was incredibly motivating for staff and the team and it felt like the guests were having such a great time as it was such value for money.

Now, in 2022, it feels like those times are here again. You can’t turn on the TV, look at social media or read a newspaper without the grim news of the cost-of-living crisis. So, it is time to bring back the ‘too good to be true’ offer.

Cottage Pie
Tomato Soup
Crème Brûlée

We are very excited to launch a set lunch £15 menu. Yes, that is right, £15 for two courses (a third course can be enjoyed for an additional £7.50), running across three of our sites. Kerridge’s Bar & Grill in the heart of London at The Corinthia, the one Michelin starred The Coach in Marlow, and the beautiful Bull & Bear in Manchester.

The same menu will run concurrently in all sites, headed up by Nick Beardshaw, Sarah Hayward and Connor Black and launches this week. The dishes will champion classic pub favourites or even school dinners, so expect cottage pie, lasagne and caramelized onion sausage with mash followed by old school desserts of spotted dick, jam roly poly and crumble and custard. The aim is to get the excitement and buzz back into restaurants without guests having the fear of spending too much money. A taste of the good times at a fraction of the price.

Please come and join us

The set lunch menu at The Coach, West Street, Marlow is available Wednesday to Friday, book at

Star Q&A: Tom Kerridge

Liz Nicholls

Tom Kerridge

Michelin-starred chef & dad Tom Kerridge, 49, chats to Liz about life, loves and his Full Time Meals campaign with Marcus Rashford.

Q. Hi Tom! As this month is our education supplement, I wonder, did you enjoy school? “I loved school but it wasn’t necessarily the right thing for me. I had fun hanging out with mates but the academic system of remembering things and then repeating them wasn’t right for me. I felt much more at home at culinary college, vocational learning. I’m a using my hands, getting things done kind of person. But our son Ace loves school; he’s six so he’s making friends and loving it every day.”

Q. Your charity campaign with Marcus Rashford is very admirable; what’s your mission? “The big thing I’ve been involved in with Marcus is trying to end childhood poverty, trying to make sure kids from disadvantaged backgrounds are given those equal opportunities irrespective of their financial background. It shouldn’t matter where you’re born or what your background – I’ve love people from families who are struggling not to know: don’t be duped into believing you’re part of a system – believe you can achieve anything for yourself. The Full Time Meals campaign that we’ve put together is about using pocket-friendly ingredients and it’s for beginners or people who can’t or haven’t spent lots of time cooking before. It’s about confidence, which means less time cooking.”

Q. What’s the most surprising thing that fatherhood has taught you? “How hard it is! Parental guilt is a massive thing. I never thought I’d feel caught between two worlds, professionally and personally, paying your bills then the guilt of not being at home. Finding that balance is very difficult. Everybody feels that – but as long as the kid’s all right you’re doing all right!”

Q. Did lockdown highlight your love for your community? “We’re very lucky to live in Marlow. It’s quite an affluent town but it’s also very loving and giving, a very supportive environment. But it does also have its share of people who are needy and vulnerable in society. We made 1,000 meals a week for people from all different backgrounds who you wouldn’t normally see. It was incredibly worthwhile.”

Q. How are your dogs getting on? “Really well thanks. We’ve now got a French bulldog rescue called Zee and a puppy Labrador called Diddler. Marlow woods and common are great places for dogs – it’s like dog heaven with rope swings on trees.”

Q. What’s the first meal you cooked that blew your mind? “Spaghetti bolognese is one of those first meals everybody else cooks. I still adore it, especially if it’s been made the day before to allow the flavours to mature. My wife & I constantly argue over whether to put carrots in; I’m in the ‘carrots in’ camp.”

Q. What would you choose as your last meal? “It’s gotta be something brilliantly British like fish and chips or maybe roast beef and Yorkshire pudding.”

Q. What kitchen gadget could you not live without? “It’s always the simplest things that are the best, like a great knife and a good wooden chopping board. Or one of those speed peelers that works really well.”

Q. You look so fit & well – do you have any guilty pleasures? “You’re very kind but I have a daily battle like everybody else. My world is full of food which makes it very very difficult, no matter where I am in different spaces. I feel guilty about eating all of it! I basically try to go to the gym four or five times a week if not more to offset my eating. I give myself specific long-term goals. It used to be swimming a mile or doing heavy deadlifts – I like something to work towards.”

* For more about Tom, his restaurants and the Full Time Meals campaign at

Tell us your local news here

M&S Food collaborate with Tom Kerridge

Karen Neville

Tom Kerridge

M&S Food has joined forces with Michelin-starred chef, and father, Tom Kerridge on an exciting new partnership, kicking off with a brand new meal planner to help customers serve up delicious, pocket-friendly family meals this summer.

M&S Food has joined forces with Michelin-starred chef, and father, Tom Kerridge on an exciting new partnership, kicking off with a brand new meal planner to help customers serve up delicious, pocket-friendly family meals this summer.

Tom’s meal planner is packed full of products from the M&S Remarksable Value* range and includes a shopping list full of great value, quality ingredients with easy-to-follow recipes that’ll give you five mid-week meals for a family of four, with handy tips for any leftovers.

Each of the recipes comes in at under £2 per person – giving customers an M&S-quality meal, created by a Michelin-starred chef, for less than the price of a cup of coffee and all prices of the ingredients in the meal planner will be locked for the whole summer.**

Developed around ‘ALL taste, less waste’ the planner includes recipes such as Chipotle Chicken Thighs with Herby Rice, with tips to turn any leftovers into a burrito bowl for lunch the following day, and Sweet & Spicy Sausage, Carrot & Broccoli Bake, with an amazing hack for turning the leftover broccoli stalk into its very own pesto.

Tom knows a thing or two about how to create delicious family meals on a budget

Following the success of his recent Full Time Meals campaign with footballer Marcus Rashford, Tom knows a thing or two about how to create delicious family meals on a budget. He told M&S Food Magazine: “One of the big things is having a shopping list and an understanding of menu prepping and meal planning, knowing what you’re going to cook over the next five or seven days. Build together the recipes you’re going to cook, and only buy what you need – a little bit of structure works really well.”

As well as being famous for his Michelin-starred ‘pub classics’, Tom is well known for his stances on sustainable farming, supporting British farmers and reducing food waste.

M&S won’t compromise on quality

He said: “I think people are always surprised when they realise prices at M&S are much more competitively priced than they’d expect, especially on most of the things you’d buy on a weekly shop like milk, butter, cheese, bread, pasta and veg. And I think the quality behind those products is still absolutely top notch. The eggs are still free-range, the mince is completely traceable. M&S won’t compromise on quality even with its Remarksable Value ingredients, and that’s something really important to me.”

All taste, less waste

Pick up the shopping list in store and scan the QR code to find the recipes and meal planner online, or find it on the Marks & Spencer website