Tom Kerridge Group in 'really strong position to grow' as it announces head chef changes

By James McAllister

- Last updated on GMT

Tom Kerridge Group in 'really strong position to grow' as it announces head chef changes

Related tags: Tom kerridge, Restaurant, Chef, The Hand & Flowers, The Coach

Tom Kerridge's restaurant group has announced a series of head chef changes across its portfolio, with the chef saying the business is in a 'really strong position to grow'.

Tom De Keyser has been named the new head chef of Kerridge's two Michelin-starred flagship pub The Hand and Flowers in Marlow, replacing Jamie May who will go on to become chef executive of the group's The Butcher’s Tap and Grill, also in Marlow. 

De Keyser was previously head chef of Kerridge’s one Michelin-starred Marlow pub The Coach, and has worked for the chef for nine years.

He will oversee a kitchen brigade of ‘pirates’ and will continue to showcase the signature dishes The Hand and Flowers has become famous for including the deep-fried turbot with chips, Avruga caviar tartare sauce and minted pea purée; and the Essex lamb ‘bun’ with sweetbreads and salsa verde.

“I am so excited to take the helm at The Hand and Flowers, its reputation is world class, and I look forward to working with Tom and the team to deliver exceptional dishes that surprise and delight guests,” says De Keyser.

The Coach will now be overseen by Sarah Hayward, who moves to Marlow having previously been head chef of The Bull & Bear, Kerridge’s Manchester restaurant in the Stock Exchange Hotel.

Hayward previously cooked at The Coach as sous chef for two years, and has worked for the group for more than seven years.

“I am thrilled to be coming back to The Coach, this time running my own kitchen," she says.

"I love the menu and can’t wait to put my own spin on it using the fantastic British produce that we have”.

Finally, Connor Black will step into the head chef role at The Bull & Bear.

Black has been with The Tom Kerridge Group since he was a 16-year-old apprentice and was part of the opening team for Kerridge’s Bar & Grill in London.

He moves from a joint role as sous chef at The Hand and Flowers and head chef of The Shed, the restaurant’s 10-seater private dining room.

In his new role, Black will help to evolve The Bull & Bear menu to align with the Kerridge’s Bar & Grill model, which is a produce led, three-course à la carte menu.

"I’m incredibly excited to make these changes and to have so many staff that have been with me for many years," says Kerridge. 

"I feel that we are in a really strong position to grow the business and I’m excited about the future”.

Related topics: Chef, People

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