Tom Kerridge, the renowned Gloucestershire-born chef behind the two Michelin-starred pub The Hand and Flowers in Marlow, has addressed the public reaction to the prices at his establishment. Known for its refined dining experience and luxurious boutique accommodations, The Hand and Flowers offers a “classic” three-course tasting menu priced at £195 per person, a cost that some find prohibitive.
Speaking candidly, Kerridge expressed empathy for those who find his prices out of reach, especially in the context of the ongoing cost of living crisis. “I get people’s anger and frustration with the cost of living crisis,” he told The i Paper, acknowledging the growing financial pressures faced by many.
He also criticized the political narrative attributing economic challenges to immigration, stating, “I’m fed up with hearing immigration blamed for it, hearing politicians use that to stoke division, driving a big stake through the heart of this country.”
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The restaurant’s website currently lists a Saturday lunch menu priced at £95 for two courses and £110 for three, with a four-course option available for £195. Dishes include premium selections like fillet of beef and Cornish John Dory, served Monday through Saturday.
This isn’t the first time Kerridge has defended his pricing. In 2023, he explained the £35 price tag on his fish and chips served at Harrods, a luxury department store. Despite criticism, he highlighted the quality and sourcing behind the dish. Unlike typical frozen fish served in many takeaways, Kerridge’s version features line-caught, day-boat turbot and specially chosen potatoes prepared with meticulous care—making it a bespoke dining experience worthy of its cost.
Kerridge elaborated on the contrast: “Fish and chips was always seen as cheap, fast food, and I get that because of where I grew up. But the fish in most chippies is frozen at sea in a big block, then cut and portioned a year later. The potatoes are processed and fried in cheap oil. Ours uses potatoes selected for sugar and starch content, cut by hand. It’s dining at the most exclusive and beautiful shop in the world.”
He has also responded to criticisms of an £87 sirloin steak and chips served at his pub, emphasizing transparency: “Those prices include everything, VAT and service. No additional service charge at all. Also, I pay staff properly and treat their job as a professional career. Perhaps the real cost of dining should be addressed. Unpretentious does not mean cheap.”
Tom Kerridge’s remarks shed light on the complexities behind restaurant pricing and the realities of delivering high-quality dining experiences in today’s challenging economic climate.