“This menu is a real celebration of summer,” says Tom Kerridge. “We’re making the most of some fantastic British produce, from scallops to tomatoes, in a collection of dishes inspired by The Coach.”
The meal begins with succulent, hand-dived Orkney scallops. “Scallops have a wonderful sweetness, so we’ve counterbalanced that with a subtly acidic, fragrant lime and lemongrass butter and a kick of salty samphire,” explains Tom. “Baked all together in the shell, it makes a really special starter.”
For the main event, British cote de bouef from HG Walter is topped with peppercorn butter. “This côte de boeuf is a really beautiful piece of meat – not only is it super succulent and juicy, it also has outstanding flavour thanks to the lovely fat content that runs through it,” says Tom. “We cook the beef to a perfect medium-rare, so all you need to do at home is get it back up to temperature, then seal it, either in a frying pan or on the barbecue, to get that lovely smoky crust.”
The beef is served alongside The Coach’s signature triple-cooked chips, along with tarragon-flecked Béarnaise mayonnaise for dunking. There’s also a salad of British heritage tomatoes and roasted red onions with crunchy sourdough croutons. “It’s the perfect summer salad,” says Tom, “packed with big, beautiful flavours, and not a lettuce leaf in sight!”
To finish, red and sparkling wine–macerated strawberries are piled into crème patisserie-filled tartlets and topped with honeycomb. “We’ve flavoured our crème patissière with a touch of balsamic vinegar and cracked black pepper,” explains Tom, “the acidity from the balsamic and subtle hint of pepper works so well with the strawberries”.
The meal begins with succulent, hand-dived Orkney scallops. “Scallops have a wonderful sweetness, so we’ve counterbalanced that with a subtly acidic, fragrant lime and lemongrass butter and a kick of salty samphire,” explains Tom. “Baked all together in the shell, it makes a really special starter.”
For the main event, British cote de bouef from HG Walter is topped with peppercorn butter. “This côte de boeuf is a really beautiful piece of meat – not only is it super succulent and juicy, it also has outstanding flavour thanks to the lovely fat content that runs through it,” says Tom. “We cook the beef to a perfect medium-rare, so all you need to do at home is get it back up to temperature, then seal it, either in a frying pan or on the barbecue, to get that lovely smoky crust.”
The beef is served alongside The Coach’s signature triple-cooked chips, along with tarragon-flecked Béarnaise mayonnaise for dunking. There’s also a salad of British heritage tomatoes and roasted red onions with crunchy sourdough croutons. “It’s the perfect summer salad,” says Tom, “packed with big, beautiful flavours, and not a lettuce leaf in sight!”
To finish, red and sparkling wine–macerated strawberries are piled into crème patisserie-filled tartlets and topped with honeycomb. “We’ve flavoured our crème patissière with a touch of balsamic vinegar and cracked black pepper,” explains Tom, “the acidity from the balsamic and subtle hint of pepper works so well with the strawberries”.