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The Butcher's Tap and Grill Launches its Sunday lunch menu: A conversation with Tom Kerridge, founder and Michelin starred chef

Writer's picture: James MassoudJames Massoud

Tom Kerridge, one of Britain’s most beloved chefs, has once again captivated food enthusiasts with the launch of his Sunday lunch menu at The Butcher’s Tap and Grill, his latest venture in the heart of Chelsea. Renowned for his modern take on British classics, Tom has reimagined the traditional Sunday roast with a signature twist. At the centre of this feast is a giant Yorkshire pudding, generously filled with slices of roast topside of Herefordshire beef or a rotating cut of pork, all accompanied by crushed turnips, roasted carrots, cavolo nero, and ample gravy for a reasonable £21.50.


Since its opening in December 2023, The Butcher’s Tap and Grill has quickly become a cherished spot for locals and visitors alike, blending the warmth of a traditional British pub with the sophistication of a grill house, and offering a relaxed setting to savour the finest seasonal ingredients.


The Knife finds out from Tom himself the inspiration behind his Sunday lunch offering, what the key is to making a pub a part of the community, and what his personal favourite Sunday lunch meat is.



Tom Kerridge sat inside The Butcher’s Tap and Grill
Tom Kerridge


  • Tom, your Sunday lunch menu at The Butcher’s Tap and Grill is already causing a buzz. What inspired the giant Yorkshire pudding piled high for this special menu?


Proper childhood memory of a pub in the Forest of Dean, which is just outside of Gloucester, where they used to do big Yorkies with everything in it. I thought it would be a really nice thing to do to serve it in a local boozer.



Yorkshire pudding filled with Sunday roast
Sunday roast at The Butcher’s Tap and Grill


  • Every chef has their signature twist. What’s the Kerridge secret that makes your Sunday roast unforgettable?


We just try to get everything right and drive flavour across board. There is not one particular point, we just want to make it the best Sunday lunch that we can.


  • You've transformed The Butcher’s Tap and Grill into a culinary hotspot in Chelsea. What was the most fun part of setting up this new venture?


Being made to feel very welcome by all of the local residents.  From the moment that work started, people were calling in and asking when we were going to open. I think the fact that the pub was closed for so long gave us an added buzz, a feeling that we were dropping into a brilliant community.



The Butcher’s Tap and Grill exterior
The Butcher’s Tap and Grill


  • If you had to describe your Sunday lunch menu in three words, what would they be and why?


Big, tasty, quality. It is all about the produce that we look for, that we can do on a great and simple scale, that then tastes delicious.


  • We all know the magic of a perfect roast potato. Can you share any tips or tricks for achieving that perfect crispiness?


Steam or cook them all the way through in boiling water. Then remove them and place them gently onto a cake rake and let them steam dry. That way, when you drop them into a tray of hot oil, they begin to crisp up straight away. All you need to do is fry the outsides, get them lovely and crispy, and don’t worry about cooking the middle as it is already soft and fluffy.


  • What’s your favourite item on the Sunday lunch menu, and is there a story behind it?


It is always the roast served in a big Yorkie. I love the fact that it works in a delicious bowl full of flavour, and then you can eat the bowl.



Sunday roast served in a giant Yorkshire pudding
The Butcher’s Tap and Grill Sunday roast


  • How do you balance keeping the traditional elements of a Sunday roast while adding your own modern flair?


We try to make sure that we feel we are doing the great things that everyone expects from a Sunday lunch. Sometimes a modern twist isn’t what people want. Sunday lunch is all about tradition. I think the way and the style that we serve it is quite interesting. It feels like it has a modern, up-to-date vibe, when it comes to relaxed, informal and comfortable service.


  • With summer here, are there any seasonal twists or additions to the Sunday lunch menu we can look forward to?


We are always updating our ‘from the garden’ menu, which has a lighter touch to sit alongside the meat cuts. We are also embracing the outdoor seating for the sunshine!



Tom Kerridge outside The Butcher's Tap and Grill
Tom Kerridge


  • What do you think is the key to making a pub like The Butcher’s Tap and Grill feel like a community hub?


I think trying to get involved as much as possible, reaching out to local businesses and people – trying to immerse ourselves as much as possible into the neighbourhood. This is a long-term vision for us. A pub that we are very proud of in an area and community that we love very much. Taking part in things like Chelsea in Bloom helps establish us on the neighbourhood map and scratching beneath the surface and being involved in local things that go on, just like in Marlow, is really important.


  • Finally, can you reveal what your personal favourite Sunday lunch meat is?


I’m a big fan of roast pork. Boned and rolled pork belly is lovely. Crispy crackling outside and tender meat inside.






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