The Hand & Flowers
| Company type | Private |
|---|---|
| Industry | Gastropub / Restaurant |
| Founded | 2005 |
| Founder | Tom Kerridge, Beth Cullen-Kerridge |
| Headquarters | Marlow , England, United Kingdom |
| Products | Gastropub food, accommodation (guest suites) |
The Hand & Flowers is a gastropub situated in Marlow, Buckinghamshire, England, established in 2005 by chef Tom Kerridge alongside his wife Beth Cullen-Kerridge, who oversees front-of-house operations. Within its first year, the venue was awarded its initial Michelin star, followed by a second in 2012, making it the inaugural pub to receive two Michelin stars. Additionally, it was honored as the AA Restaurant of the Year for 2011–12.
Description
Positioned on West Street in Marlow, close to where Mary Shelley penned Frankenstein, The Hand & Flowers quickly attained three AA Rosettes after opening. Achieving two Michelin stars marked a significant accomplishment as the first pub to do so. Rebecca Burr, editor of the Michelin Guide, commended Tom Kerridge’s culinary style as refined yet accessible, complementing the establishment’s casual ambiance.
Following Kerridge’s participation and success on the BBC's Great British Menu, winning dishes were incorporated into the menu. Vegetarian meals are generally crafted spontaneously by the kitchen team.
The venue also features four guest suites housed within two renovated cottages, each with private access and distinctive amenities such as a copper bathtub or hot tub, enhancing its accommodation offerings.
2018 accident
On 24 October 2018, Andy Lewis, a chef employed at The Hand & Flowers, suffered serious injuries when a pressurized stock boiler exploded, dousing him with 200 liters of boiling stock. In an exclusive discussion with The Staff Canteen, Lewis recounted his injuries, recovery journey, and the effects on his mental health. He acknowledged chef Tom Kerridge’s ongoing support for him and his family during this period. After a seven-month recovery, Lewis resumed work at the restaurant before moving on to become head chef at the Sir Charles Napier in Oxfordshire.