Tom Kerridge transforms his Corinthia London home, opening the new Georgie's Bar and a reimagined Kerridge’s

Tom Kerridge's restaurant at Corinthia London (his first opening in London) opened back in 2018 and now, eight years later, it's on the cusp of a big relaunch. Once known as "Kerridge's Bar and Grill", it's now about to be split into two, and the bar's getting a much bigger footprint than before. 

Taking that bar first, that's going to become Georgie's Bar (named after Tom Kerridge's old boxer dog). It'll have much more of the overall Kerridge's space than it used to, and from the details we've been given, it sounds like this is going to be the main event. So much so that the big Bronze figure that used to be at the heart of Kerridge's will now be in Georgie's.

There will be a new food menu here, with additions including a cheeseburger with BBQ brisket, pink shellfish brioche rolls with Bloody Marie-rose sauce and Haddock fritters with Matson sauce. Those are alongside snacks like pork scratchings, beef jerky and buttermilk fried chicken.

And no new London bar at the moment is complete without a martini. Here, there will be the Georgie’s Martini club, which will be four new martinis served straight from the freezer. As regular readers will know, we're very particular about how cold martinis need to be, so this is a promising development. The new martinis will be Dry, Wet, Dirty and "Steak". That last one is their take on a Gibson with a house-smoked pickled onion. 

Because of the new bar, the restaurant (now simply called Kerridge’s) is going to be a little smaller (seating just 57). Apparently it will be behind a "velvet partition" and it sounds like they're making a much bigger distincton between the two spaces that before. 

Run by head chef Tom Childs, that's continuing with a modern British cooking approach. So on the menu there, you'll find dishes like Crab crumpet with isot biber chilli, Orkney scallop pie with prawn, nduja and crab sauce and Whole Cornish lobster Thermidor with fine herbs and sauce américaine. Kerridge's favourites will stay on the menu there too, like the Gary Rhodes’ bread and butter pudding.

They'll also still have the Chef's Larder, where they can bring diners in to select their own cuts of meat and the Sunday Lunch at Kerridge's will continue to be a big part of things. And the large private dining room remains (from previous visits, we think it's one of the best in the area). 

So it's a big change for Kerridge's main London home. His last pivot, which saw The Butcher's Tap in Chelsea become The Chalk Freehouse, was a very successful move, so it will be interesting to see how the revamped space at Corinthia London will be received.