The Hand & Flowers pub, the only UK pub to be awarded two stars in the Michelin guide. Located in the beautiful Georgian town of Marlow, serving award winning food in warm and welcoming surroundings.
The Hand and Flowers

The Hand and Flowers was opened in March 2005 by Tom and Beth Kerridge. The original idea was to open a business where both Tom and Beth would like to go to on their days off. 

A casual and informal space but with no compromise on quality of food. A place where everybody should feel comfortable. The food style is strong and bold, with an emphasis on simplicity and service being professional but approachable.

Since opening, The Hand and Flowers has gained huge support and loyal followers as well as industry acclaim, whilst still being an accessible and relaxed environment. In 2011, The Hand and Flowers became the first pub to receive two stars in The Michelin Guidea and also the proud holder of four AA rosettes.

  • Sunday Lunch Starters

Salt Baked Swede and Haggis Tart with Crispy Lamb, “Chantilly Chèvre” and Raw Mushroom. £15.50
Pavé and Parfait of Salmon with Black Apple Jelly, Confit Lemon, Avruga Caviar and Garlic Bread. £16.50
Hand & Flowers Warm Gala Pie with “Matson” Spiced sauce. £13.50
Pork and Mushroom Terrine with Dill, Pickles and Toasted Sourdough. £14.00
Lovage Soup with Bramley Apple, Smoked Eel, and Ham and Cheese Tortellini. £11.50
Duck Liver Parfait with Orange Chutney and Toasted Brioche. £15.50
Glazed Omelette of Smoked Haddock and Parmesan. £16.00 

  • Sunday Lunch Mains

 
Treacle Cured Chateaubriand of Stokes Marsh Farm Beef with Yorkshire Pudding, Roast Potatoes and Red Wine Sauce. £35.50
Slow Cooked Duck Breast “a l’Orange” with Duck Sausage, Girolle and Rillette Tart. £38.00
Loin of Cotswold Venison with Boudin Noir Purée, Salt Baked Celeriac, Ragout Pie and Cow Puff. £38.50
“Fish du Jour” with Cuttlefish Dolma, White Asparagus, Bottarga and Charred Lemon Purée. (Market Price)
Half Beer Roast Chicken with English Asparagus, Bagna Cauda, Mushroom Crunch and Oak Gravy. £33.50
Tenderloin of Wiltshire Pork with Pickled Cabbage, Garlic Sausage, Malted Cheek Beignet and Mustard Mayonnaise.£29.50
Essex Lamb “Bun” with Sweetbreads and Salsa Verde. £36.00
The Hand & Flowers Fish & Chips with Tartare Sauce. £17.50

Tom Kerridge 

Chef Owner  

Originally from the West Country, his early career started in country house hotels and restaurants in Gloucestershire. He moved to London in his early twenties, where he worked with well-known chefs such as Phillip Britton, Steven Bull and Gary Rhodes. Leaving London, he moved to Norwich where he was Head Chef at the one Michelin starred Adlards.

Tom and his wife, Beth, set up The Hand and Flowers in 2005 and they were awarded one star in the Michelin Guide in 2006. Since 2012, the pub has held two stars in the guide.
In 2013, Tom published his first book, Proper Pub Food, with a BBC television series. In 2014, Best Ever Dishes, was released with a second BBC series. Tom’s third book, Tom’s Table, was released in 2015. A fourth book, The Dopamine Diet is due out January 2017.

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