12-HR ALE-BRAISED BEEF Feast the-coach-by-tom-kerridge
12-HR ALE BRAISED BEEF Feast the-coach-by-tom-kerridge
12-HR ALE BRAISED BEEF coach-by-tom-kerridge
12-HR ALE BRAISED BEEF coach-by-tom-kerridge
12-HR ALE BRAISED BEEF coach-by-tom-kerridge
12-HR ALE BRAISED BEEF coach-by-tom-kerridge
12-HR ALE BRAISED BEEF coach-by-tom-kerridge
  • Load image into Gallery viewer, 12-HR ALE-BRAISED BEEF Feast the-coach-by-tom-kerridge
  • Load image into Gallery viewer, 12-HR ALE BRAISED BEEF Feast the-coach-by-tom-kerridge
  • Load image into Gallery viewer, 12-HR ALE BRAISED BEEF coach-by-tom-kerridge
  • Load image into Gallery viewer, 12-HR ALE BRAISED BEEF coach-by-tom-kerridge
  • Load image into Gallery viewer, 12-HR ALE BRAISED BEEF coach-by-tom-kerridge
  • Load image into Gallery viewer, 12-HR ALE BRAISED BEEF coach-by-tom-kerridge
  • Load image into Gallery viewer, 12-HR ALE BRAISED BEEF coach-by-tom-kerridge

12-HR ALE-BRAISED BEEF

Regular price
£79.00
Sale price
£79.00
Regular price
Sold out
Unit price
per 
Tax included.

Chef Tom Kerridge’s menu is a celebration of British cooking, inspired by dishes from his Michelin-starred gastropub in Marlow, The Coach. “We’re proud to use fantastic British ingredients and suppliers to make honest, comforting dishes, packed with big, bold flavours,” says Tom.

Start by snacking on truffled Tunworth gougères. “British cheeses are up there as some of the best in the world right now,” says Tom, “we’re using Hampshire-made Tunworth – a soft, creamy cheese that pairs brilliantly with truffle.” His indulgent black truffle and Tunworth filling is piped into crisp, cheese-topped choux buns.

For Tom’s twist on British pub favourite, potted shrimp, he sets brown shrimp in a spiced butter with notes of warming ginger, mace and cayenne pepper. This is ready to be spread over grilled sourdough and finished with a sweet-sharp, dill-infused cucumber pickle.

For the main event, Tom braises British, grass-fed, beef short rib from HG Walter butchers. “Braising meat is something we’re passionate about at The Coach,” he says, “the layers of flavour you get from slow-cooking meat is so much deeper than what you’d get from just frying a steak, for example.” He marinates the beef for 24 hours in Marlow-based Rebellion ale, then slow-braises overnight with vegetables, herbs and stock until meltingly tender and rich in flavour. The beef and its sauce are served on a mound of soft, creamy mash flavoured with English mustard.

“Everyone loves sticky toffee pudding,” says Tom about his dessert, “it’s rich, sweet and comforting”. To make his, Tom soaks dates in rum for several hours until plump and juicy, then combines with a cake batter made with dark brown sugar for its caramel notes, and whipped butter to create a light, fluffy sponge. It’s served with generous lashings of silky toffee sauce and clotted Jersey cream from Somerset-based Ivy House Farm.