Tom Kerridge is to open Georgie’s Bar alongside an evolved Kerridge’s at Corinthia London on Saturday 5 September, eight years after the restaurant first opened in the capital.
The development will create two distinct hospitality spaces, with Georgie’s operating as a larger destination bar alongside a more intimate 57-cover Kerridge’s restaurant.
Georgie’s Bar has been designed for drinks, bar food and longer evening visits, while Kerridge’s will continue to focus on seasonal, produce-led British cooking.
The new bar’s drinks programme combines signature serves and established classics alongside spirits, wines, beers and ales from the UK and internationally.
Its draught selection includes Rebellion Lager, Hazy Pale and IPA from Marlow Brewery, which has longstanding links with Kerridge’s pubs.
A central feature will be Georgie’s Martini Club, offering four Martinis served directly from the freezer: Dry, Wet, Dirty and the Steak.
The Steak is a variation on the Gibson finished with a house-smoked pickled onion.
Other cocktails include the French 75, Cosmopolitan, Tommy’s Margarita, Hemingway Daiquiri, Negroni, Old Fashioned, Manhattan and Espresso Martini.
Georgie’s will also have a dedicated food menu designed around drinking occasions.
Snacks include pork scratchings, beef jerky, frickles and buttermilk fried chicken, while larger dishes include a cheeseburger with BBQ brisket and pink shellfish brioche rolls with Bloody Marie-rose sauce.
Haddock fritters with Matson sauce, inspired by Kerridge’s fish and chips, will also feature.
The bar takes its name from Georgie, Kerridge’s Boxer dog, whose paw print was left in wet concrete while the floor was being laid at The Hand & Flowers in Marlow.
The paw print subsequently became an emblem at Kerridge’s in London and has now been incorporated throughout the identity of Georgie’s Bar.
Kerridge’s Restaurant
Head Chef Tom Childs will continue to lead the Kerridge’s kitchen day-to-day in partnership with Tom Kerridge.
Starters on the à la carte menu include Crab Crumpet with isot biber chilli, shrimp mayonnaise and fennel salad, alongside Orkney Scallop Pie with prawn, nduja and crab sauce.
Main courses include Fillet of John Dory with sea vegetables and green peppercorn sauce; Whole Cornish Lobster Thermidor with fine herbs and sauce américaine; and Venison Bun with Matson curry sauce.
Desserts include Gary Rhodes’ Bread and Butter Pudding with chocolate ice cream and Passion Fruit Posset with meringue and mint.
The Chef’s Larder will remain a central part of the restaurant, allowing guests to select cuts of British meat before they are cooked to order.
The selection includes 28-day dry-aged beef ribeye, sirloin on the bone, fillet on the bone and a 1kg Côte de Boeuf, alongside changing cuts from British producers.
Sunday lunch will continue to centre around Roast Ribeye of Beef with stuffed Yorkshire pudding, roast potatoes, red cabbage and horseradish cream.
The wine list combines established grape varieties including Riesling, Chenin Blanc and Gamay with less familiar varieties such as Koshu, Tsitska, Rotgipfler, Syrian Bargylus and Peruvian Tannat.
A private dining room accommodating up to 16 guests will also remain available.
Two Distinct Spaces
The redesign creates a larger and more social Georgie’s Bar, incorporating banquettes, bar stools and smaller tables.
Kerridge’s sits behind a velvet partition within a concealed 57-cover dining room.
Materials across the two spaces include leather, dark timber, marble, brass and patterned flooring, with burgundy tones used within Kerridge’s and navy and warm gold incorporated into Georgie’s Bar.
The bar will also feature ‘Steve’, a full-size bronze sculpture of a suited man by sculptor Beth Cullen-Kerridge.
Kerridge’s will display further works by Cullen-Kerridge alongside pieces selected by West Contemporary from artists including Chris Moon, Jim Threapleton, Carne Griffiths, Peter Ceredig-Evans, Pascal Barker and Mark Beattie.
Mixed-media artist Robi Walters has also created two bespoke tabletops using menus donated by members of the public following an appeal by Kerridge on social media.
The collected menus include those from weddings, first dates and restaurant visits, which Walters has incorporated into his signature petal-style works.
Georgie’s paw print will appear throughout both spaces as a visual connection to the restaurant’s history.
On Saturday evenings, Georgie’s Bar will also introduce a DJ programme extending its offer later into the evening.
Tom Childs said: “It’s incredibly exciting to be reopening Kerridge’s and to introduce Georgie’s Bar alongside it. Kerridge’s has been such an important part of my career since I joined in 2019, so seeing the restaurant evolve while staying true to what we’ve always stood for is really special.
“The food is still all about great British produce, proper cooking and generous flavours, but we’ve created a more intimate feel in the restaurant and a completely new way to experience what we do at Georgie’s.
“Whether you’re coming in for dinner, dropping by for a Martini or a beer, or settling in for the evening, we want both spaces to feel relaxed, welcoming and unmistakably Kerridge’s.”
Georgie’s Bar and the evolved Kerridge’s at Corinthia London will open on 5 September 2026.
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