Two Michelin-starred chef Tom is to open his latest venture, the Butcher’s Tap in Marlow this Friday (17 November).
The new outlet in Marlow, Buckinghamshire, will operate as a butchers and bar during the day and transform to a traditional pub after 5pm offering simple, meat-led food.
For the butchers, Kerridge and butcher Andy Cook have partnered with trusted meat suppliers from across the country.
The fresh meat on offer will include beef from Smithfield market’s Longcroft and Old, sourced from Stoddart’s Farm in Scotland; venison and game from Hampshire Game; pork and chicken from Packington Free Range; and Creedy Carver ducks and Copas Turkeys in time for Christmas.
There will also be black pudding from the Fruit Pig Company and British cured meats from Cobble Lane Cured.
Customers will be given recipe cards from Kerridge, the Catey 2017 Chef Award winner, which will provide tips on how to cook the meat.
The deli will offer Sandridge Farm Bacon rolls in the morning and a Franconians Smoked Hot Dog with pulled pork, pickled chillies and mustard mayonnaise from lunchtime. There will also be pork pies, scotch eggs and sausage rolls available throughout the day and into the evening.
From 5pm, pork scratchings will be available from the bar along with other bar snacks such as raised faggots, hot pots, homemade pies, scotch eggs and sausage rolls served on disposable crockery. One daily-changing hot dish will be served every evening.
On Sunday the butcher will be closed, while the pub will open all day. The all-day bar will stock a selection of real ales, lagers and spirits, with a revolving choice of wines.
Kerridge and Cook partnered with pub company Greene King to launch the Butcher’s Tap. Cook has been supplying Kerridge’s two-Michelin-starred the Hand and Flowers, also in Marlow for nearly 10 years.
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