"Tom Kerridge has been a massive influence on my career"
Michelin-starred chefs Alain Ducasse and Tom Kerridge to collaborate on a one-off exclusive Sunday Lunch experience
Michelin-starred chef Tom Kerridge joins forces with Knorr Professionals Bouillons to launch new online training hub for chefs
Tom Kerridge: “The whole of hospitality is facing a very tough time at the minute.”
Tom Kerridge Launches £15 set lunch deal
Tom Kerridge, Rosie Hunt: Employers can't 'sit there and fester' about staffing issues. They need to be proactive
Michelin-starred chef Alain Ducasse launches vegan burger concept, Burgal
There is no secret to staff retention, says Tom Kerridge. It takes time, effort and perseverance
Tom Kerridge: 'The reality is that cheap food does not exist'
Chefs Tom Kerridge, Paul Ainsworth among supporters at the official launch of The Jude Morris Foundation
Tom Kerridge: 'It feels like there's a reactive approach to the situation rather than proactive'
Alain Ducasse will be hosting a one-off Sunday lunch experience at Tom kerridge restaurant, The Hand and Flowers, Marlow, on July 3, 2016.
For £80 per person, guests will enjoy a four-course menu comprising of alternate dishes prepared by Jean-Philippe Blondet, executive chef at London’s Alain Ducasse at The Dorchester, and Tom Kerridge’s head chef at The Hand and Flowers, Aaron Mulliss.
Alain explained the dishes served will alternate, one from himself, and one from Tom, he said: “If I had to choose two stand-out dishes, one would be Tom's parsley soup with smoked eel, cheese & ham tortellini and diced apple and one from me - the langoustines, green peas 'à la parisienne'. The remainder of the menu is yet to be disclosed, but guests will be able to enjoy signature culinary moments that are true to both our establishments including the amuse-bouche and the after-lunch mignardises.”
Alain Ducasse and Tom Kerridge were both trained in French cuisine and produce innovative dining experiences. As such, both The Hand and Flowers and Alain Ducasse at The Dorchester have an underlying synergy and hold the same philosophy of using the very best seasonal and British ingredients to deliver dishes in their own different ways.
“Whilst talking about our restaurants, we realised we both held a passion for re-creating traditional French and British recipes and it was at that moment we decided to bring our two different culinary perspectives together – creating the ultimate Sunday feast," explained Alain. “The collaboration has been incredibly rewarding for both us – it is always so interesting to work with different chefs and in different environments. As a creative it is important to constantly engage with different experiences, it is through this that you find the best inspiration!”
The three Michelin-starred Alain Ducasse at The Dorchester is one of the UK’s most prestigious restaurants. Offering contemporary French cuisine under the guidance of Alain Ducasse by an industry-leading team including Executive Chef, Jean-Philippe Blondet, diners can indulge in unrivalled cuisine and impeccable service. A modern, light and elegantly informal setting complements the restaurant’s forward thinking approach to haute cuisine. The Hand and Flowers, which opened in March 2006 is a casual and informal space, with no compromise on the quality of food. Since opening, The Hand and Flowers has gained industry acclaim and became the first pub to receive two stars in the Michelin Guide.
Alain said: “For us we hope that guests enjoy a one-off experience and we look forward to welcoming old friends of Alain Ducasse at The Dorchester and The Hand & Flowers as well as new ones, intrigued by the collaboration.”
Tickets can be booked through a dedicated reservations system on The Hand and Flowers website.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
Support Us
CONTRIBUTE
Michelin-starred chefs Alain Ducasse and Tom Kerridge to collaborate on a one-off exclusive Sunday Lunch experience
"Tom Kerridge has been a massive influence on my career"
Michelin-starred chef Tom Kerridge joins forces with Knorr Professionals Bouillons to launch new online training hub for chefs
Tom Kerridge: “The whole of hospitality is facing a very tough time at the minute.”
Tom Kerridge Launches £15 set lunch deal
Tom Kerridge, Rosie Hunt: Employers can't 'sit there and fester' about staffing issues. They need to be proactive
Michelin-starred chef Alain Ducasse launches vegan burger concept, Burgal
There is no secret to staff retention, says Tom Kerridge. It takes time, effort and perseverance
Tom Kerridge: 'The reality is that cheap food does not exist'
Chefs Tom Kerridge, Paul Ainsworth among supporters at the official launch of The Jude Morris Foundation
Tom Kerridge: 'It feels like there's a reactive approach to the situation rather than proactive'
