Kerridge's Bar & Grill

British Cooking in a Grand Hotel Setting

London's hotel-dining circuit has expanded considerably since the late 2010s, splitting between two recognisable camps: properties that import a chef's established identity wholesale, and those that commission original concepts built around the hotel's own character. Kerridge's Bar & Grill at the Corinthia London belongs firmly to the first camp. The restaurant opened as an extension of Tom Kerridge's public profile — built on his Buckinghamshire pub reputation — transplanted into one of the largest and most ornate Victorian-era hotels in central London, on Northumberland Avenue near Embankment. The result is a format worth understanding on its own terms: a chef-branded dining room that self-consciously resists the sleek minimalism that defines many of its hotel neighbours.

That resistance is the first thing to reckon with. Where a venue like Cornus or Dorian operates within a quieter, more restrained register, Kerridge's leans into stateliness. The dining room is large by London standards , high ceilings, substantial proportions, the kind of space that absorbs noise rather than amplifying it. The awards data describes grandeur and old-school glamour as a deliberate counterpoint to the more contemporary hotel architecture around it. That contrast is not accidental. It anchors the room in a British dining tradition that predates the open-kitchen, counter-seat era, and positions the experience alongside places like The Ritz Restaurant in terms of formal, occasion-oriented atmosphere , though with a markedly different culinary register.

The Pub as Template for a City Restaurant

British pub culture rarely survives intact when it migrates to a luxury hotel address. What Kerridge's attempts , with varying degrees of success depending on your expectations , is to carry the social logic of the pub format into a setting that costs significantly more per head. The pub's role as a communal third place, somewhere between home and work, is encoded in the menu structure: broad enough to satisfy different appetites at the same table, anchored by premium steaks but punctuated by the kind of playful British dishes , salt cod Scotch egg with chorizo and red pepper sauce, for instance , that give the meal a sense of informal pleasure rather than ceremonial progression.

This is not the approach you find at CORE by Clare Smyth or at L'Enclume in Cartmel, where the tasting menu format enforces a singular, linear experience. Kerridge's draws from the same premium-British-ingredients philosophy that powers venues like Moor Hall in Aughton or Gidleigh Park in Chagford, but delivers it through a carte format that allows the table to diverge. One diner orders steak, another orders from the more inventive seasonal side of the menu, and neither choice feels out of place. That flexibility is a deliberate nod to the pub model , and it explains a great deal of the restaurant's commercial success in a hotel context where diverse groups, from business diners to leisure visitors, arrive with genuinely different expectations.

Compare this with the formula at Hand and Flowers in Marlow, the two-Michelin-starred pub that first established this chef's reputation for pub-format cooking at the highest level. Kerridge's Bar & Grill can be read as the urban, scaled-up iteration of that same ethos , more formal in setting, broader in audience, but drawing on the same instinct that a meal should feel like an occasion without requiring the diner to surrender control of the evening's pace.

The Wine Program

The list at Kerridge's is substantial enough to warrant specific attention. Wine Director Martin Jezek oversees a program of 835 selections from an inventory of 4,250 bottles, with France, Italy, Spain, and Portugal as the primary pillars. The OAD pricing tier sits at $$$, indicating a concentration of bottles above the £80 mark, which is consistent with Corinthia's overall positioning. For a hotel restaurant, the depth of the list is a meaningful signal: it is built for guests who treat the wine as part of the budget, not an afterthought.

Three sommeliers , Francesco Di Fonzo, Davide Portuesi, and Andrei Gladilin , plus sommelier Emma Trust manage service from that list during what is a full-day operation: the restaurant runs lunch and dinner Monday through Saturday, noon to 11:30pm, and noon to 10:30pm on Sundays. That schedule is broader than most comparable London hotel restaurants and reinforces the pub-inflected model: this is a room designed to be occupied at multiple points in the day, not reserved purely for the formal dinner hour.

Positioning and Awards Context

A Michelin Plate rather than a star places Kerridge's Bar & Grill in a clearly defined tier of London dining , above the undifferentiated hotel-restaurant mass, but operating at a different register from the city's starred Modern British addresses. Opinionated About Dining's Casual Europe ranking moved from a recommendation in 2023 to #490 in 2024 and #561 in 2025, which reflects steady if not accelerating recognition from a readership that values produce quality and format discipline over avant-garde technique.

The venue sits at the ££££ price point , comparable to Ormer Mayfair and the broader Mayfair-to-Strand hotel-dining bracket , but the menu structure means that spend per head can vary more than at a fixed-price competitor. For context on where British cooking operates at different price points and formats around the country, hide and fox in Saltwood, 33 The Homend in Ledbury, and Artichoke in Amersham all operate within the same Modern British tradition at different scales and settings.

At the further end of the spectrum, The Fat Duck in Bray represents the point at which British-ingredient cooking tips fully into the theatrical-tasting-menu format that Kerridge's consciously avoids. The contrast makes the positioning clearer: Kerridge's Bar & Grill is not trying to be that kind of meal. It is trying to be the kind of meal that a range of people at the same table can agree on, in a room grand enough to make the occasion feel significant without the formality becoming oppressive.

Planning Your Visit

The restaurant sits at 10 Northumberland Avenue, WC2N 5AE, within the Corinthia hotel. It operates seven days a week, opening at noon throughout. Booking ahead is advisable given the size of the hotel's event and leisure clientele , walk-ins are unlikely to be direct at peak hours, particularly Friday and Saturday evenings. The wine list's $$$-tier pricing means that a wine-inclusive dinner will settle firmly at the upper end of the ££££ bracket; those looking to moderate spend should factor in the breadth of the carte, which gives more flexibility than a set menu. For broader context on London's dining, drinking, and hotel scene, see our full London restaurants guide, our full London bars guide, our full London wineries guide, and our full London experiences guide.

Frequently Asked Questions

What's the overall feel of Kerridge's Bar & Grill?

The room is large, formal in proportion, and deliberately old-fashioned in its grandeur , high ceilings, substantial scale, an atmosphere that reads more Edwardian dining room than contemporary hotel restaurant. The menu runs counter to that formality with a pub-inflected British approach: premium steaks alongside more playful dishes. OAD's Casual Europe ranking and a Michelin Plate place it in the upper-middle tier of London hotel dining, rather than alongside the city's starred addresses. At ££££ pricing, the experience leans toward special-occasion use, though the flexible carte means the evening's register is partly in the diner's hands.

Does Kerridge's Bar & Grill work for a family meal?

The broad carte format , a deliberate feature of the restaurant's pub-influenced model , makes it more accommodating for mixed groups and families than a tasting-menu-only venue would be. Different diners can order to different appetites and price tolerances within the same sitting. That said, the ££££ pricing and hotel-grand-dining atmosphere make this a considered choice rather than a casual one; it sits at the expensive end of what London offers for family dining. For London at this price level, it is one of the more flexible formats available.

What's the leading thing to order at Kerridge's Bar & Grill?

The menu's identity rests on two pillars: premium British steaks and more playful seasonal British dishes. The salt cod Scotch egg with chorizo and red pepper sauce is the kind of dish that signals the kitchen's personality , technically grounded, British in reference, with enough ingenuity to justify the setting. The steak offer draws on the same premium-sourcing philosophy that underpins the chef's broader reputation. The wine list, weighted toward France, Italy, Spain, and Portugal across 835 selections, gives the sommelier team enough range to match either direction of the menu.