SPICED SHEPHERD’S PIE the-coach-by-tom-kerridge
SPICED SHEPHERD’S PIE the-coach-by-tom-kerridge
SPICED SHEPHERD’S PIE the-coach-by-tom-kerridge
SPICED SHEPHERD’S PIE the-coach-by-tom-kerridge
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SPICED SHEPHERD’S PIE the-coach-by-tom-kerridge
SPICED SHEPHERD’S PIE the-coach-by-tom-kerridge
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SPICED SHEPHERD’S PIE

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£79.00
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£79.00
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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.

“Shepherd’s pie has been a favourite since I was a child,” says Tom, “my mum would always add a bit of mild curry powder to hers, so I’ve made mine with an Indian spiced mash as a nod to my childhood – it works really well with the lamb”. To further elevate his shepherd’s pie, Tom uses a mix of tender, overnight-braised British lamb shanks, as well as the classic minced lamb, to create a myriad of different textures within the filling. The meat is cooked with vegetables, herbs and stock until beautifully rich in flavour, then topped with a generous layer of creamy, curried mash, ready to be baked until bubbling.

“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.