Tom Kerridge’s The Butcher’s Tap & Grill in Chelsea launches Sunday lunch menu

The highlight of the Sunday roast menu is undoubtedly the rotating cut of pork, which on this occasion was a succulent pork tomahawk, as well as the topside of Herefordshire beef. Both meats are cooked to absolute perfection, with each bite bursting with rich, savoury flavours.

The pork tomahawk is a showstopper, with its impressive bone-in presentation and juicy, tender meat. The pork is expertly seasoned, with a crispy, golden exterior that gives way to a juicy, flavourful interior. It’s a cut that exemplifies why pork should never be overlooked in a Sunday roast. And it’s Tom’s personal favourite, as he told us: “I’m a big fan of roast pork. Boned and rolled pork belly is lovely. Crispy crackling outside and tender meat inside.”

The topside of Herefordshire beef, on the other hand, is a classic choice, offering a robust and deeply satisfying flavour profile. The beef is tender and cooked to a perfect medium-rare, ensuring that it remains juicy and full of flavour. Each slice is a testament to the quality of the meat and the skill of the chefs.

“We just try to get everything right and drive flavour across board,” explains Tom. “We just want to make it the best Sunday lunch that we can.”

What sets this Sunday roast apart is the unique presentation and accompaniments. The food is served in a giant Yorkshire pudding, a delightful twist that adds both flavour and texture to the dish. The Yorkshire pudding is crisp on the outside and fluffy on the inside, providing the perfect vessel for the generous lashings of rich, savoury gravy.

“It is always the roast served in a big Yorkie,” replies Tom when asked about his favourite item on the Sunday lunch menu. “I love the fact that it works in a delicious bowl full of flavour, and then you can eat the bowl!”

Accompanying the meats are crushed turnips, roasted carrot, and cavolo nero. The crushed turnips are creamy and subtly sweet, balancing the savoury notes of the meats. The roasted carrot is caramelised to perfection, adding a touch of sweetness and earthiness, while the cavolo nero, with its slightly bitter and robust flavour, complements the other vegetables beautifully, rounding out the dish with a satisfying taste.

At £21.50, this Sunday roast offers incredible value for money. The portion sizes are generous, and the quality of the ingredients is evident in every bite. It’s a price point that makes this luxurious Sunday treat accessible, allowing more people to experience Tom Kerridge’s renowned culinary expertise without breaking the bank.

“From the moment that work started, people were calling in and asking when we were going to open,” says Tom about the local neighbourhood. “I think the fact that the pub was closed for so long gave us an added buzz, a feeling that we were dropping into a brilliant community.”

The starters set the tone for any meal, and each dish on Tom Kerridge’s menu showcases bold flavours and impeccable execution. The Cumberland Scotch egg is a standout, with its perfectly cooked egg encased in delicious sausage meat, all coated in a crispy breadcrumb. It’s a classic British favourite elevated to new heights.

The fried mac ‘n’ cheese bites are a comforting indulgence, with a crunchy exterior giving way to gooey, cheesy goodness inside. They are the epitome of comfort food, done with a touch of elegance.

However, the real star of the starters are the chicken wings with sriracha mayo. These wings are arguably the best you’ll ever have, with a perfect balance of crispy skin, tender meat, and a spicy, tangy kick from the sriracha mayo. Each bite is a an amazing explosion of flavour, leaving you wanting more.

Tom Kerridge’s The Butcher’s Tap & Grill in Chelsea offers a Sunday roast experience that is both traditional and innovative. The rotating cut of pork and topside of Herefordshire beef are both exceptional, and the unique presentation in a giant Yorkshire pudding with delicious accompaniments makes this meal truly special.

“We try to make sure that we feel we are doing the great things that everyone expects from a Sunday lunch,” explains Tom. “Sometimes a modern twist isn’t what people want. Sunday lunch is all about tradition. I think the way and the style that we serve it in is quite interesting, it feels like it has a modern, up-to-date vibe, when it comes to relaxed, informal and comfortable service.”

Combine all of this with a warm and inviting atmosphere, an excellent location, and starters that are nothing short of spectacular, this Sunday roast is an experience not to be missed.