The Hand And Flowers
Menu with Prices in the UK

Two-course seasonal lunch menu featuring a choice of starter and main or main and pudding, crafted with Michelin-starred British produce.

Three-course seasonal weekday lunch experience with freshly baked sourdough, starter, main course, and dessert.

Three-course celebration of Tom Kerridge's iconic dishes including Duck Liver Parfait, Liquorice Pork Tenderloin, and classic desserts.

Full four-course flagship seasonal menu including bar snacks, starter, luxury British main course, dessert, and petit fours.

Marlow's renowned Michelin-starred Sunday roast feast starring treacle-cured Chateaubriand, giant Yorkshire pudding, and decadent puddings.

Velvety whipped duck liver parfait plated with tangy house Seville orange chutney and thick butter-toasted brioche.

Fluffy souffléed omelette filled with poached natural smoked haddock and aged Parmesan glaze.

Crisp savoury pastry tartlet filled with finely diced cured beef, roasted woodland mushrooms, coastal oyster emulsion, and Marmite rarebit.

Rustic pressed British pork and wild mushroom terrine served with crunchy house dill pickles and chargrilled sourdough.

Slow-braised, pressed and breaded crispy pork croquette served with punchy mustard vegetable piccalilli.

Caramelised English white onion velouté enriched with dry cider, paired with a crisp aged Montgomery cheddar toastie.

Lightly puffed, crisp artisanal pork crackling dusted with sea salt and served with sharp Bramley apple purée.

Warm crusty house sourdough loaf served with whipped cultured farmhouse butter and Cornish sea salt.

Slow-cooked Essex lamb shoulder, crispy lamb sweetbreads, and Savoy cabbage encased in an enriched pastry bun with vibrant salsa verde.

Chargrilled British beef fillet served with crème fraîche & chive butter, triple-cooked chips, and glossy bone marrow Bordelaise.

Roasted Creedy Carver duck breast paired with braised duck leg cherry pie, duck fat potatoes, and liver & marmalade sauce.

Roasted English venison loin crusted in espresso spice with woodland morels, blue cheese pearl potatoes, and pickled grape sauce.

Tom Kerridge's celebrated liquorice-glazed pork tenderloin with malted pork cheek, creamy potato risotto, and charred brassicas.

Pan-roasted thick fillet of line-caught Cornish cod served over smoked bacon and Cornish mussel velouté with sea herbs.

Sunday centrepiece of black-treacle cured Chateaubriand carved pink with giant Yorkshire pudding, duck fat roasties, and red wine gravy.

Golden puff pastry pie filled with slow-roasted celeriac, truffle buttered wild mushrooms, and spinach with vegetarian gravy.

Hand-cut Maris Piper chips steamed, confit-fried, and crisped in duck fat with flaky sea salt.

Velvety Ratte potato purée whipped with roasted beef bone marrow butter.

Charred sweetheart Hispi cabbage glazed in salted butter and topped with crisp cured bacon pangrattato.

Sweet British heritage carrots glazed in Buckinghamshire blossom honey and fresh lemon thyme.

Roasted cauliflower florets baked in aged Somerset cheddar and black truffle mornay sauce.

Rich red wine, shallot, and beef bone marrow reduction glaze.

Warm emulsified French butter and egg yolk sauce infused with white wine vinegar and fresh tarragon.

House-whipped wholegrain Dijon mustard mayonnaise.

Hot puffed banana soufflé served with cold Madagascan vanilla custard ice cream and warm spiced dark rum sauce.

Rich dark chocolate mousse cake infused with cherry kernel flavour, served with salted espresso butterscotch.

Layered malted chocolate nougat paired with ale & smoked toffee caramel and artisanal hop flower ice cream.

Crisp golden fried rice pudding doughnuts paired with toasted marshmallow cream and warm Calvados apple caramel.

Crisp choux pastry filled with mascarpone cream, bitter chocolate, and roasted espresso ice cream.

Curated slate of aged British cheeses served with house pear chutney, warm walnut bread, and fig roll.

Traditional crisp golden British bitter brewed locally in Buckinghamshire exclusively for the pub tap.

Chilled traditional-method English sparkling brut showcasing crisp orchard apple and brioche notes.

Sommelier-crafted alcohol-free sparkling infusion of Darjeeling tea, verjus, elderflower, and lemon verbena.

Organic Devon-bottled sparkling lemonade pressed from fresh Sicilian lemons and spring water.

Botanically brewed fiery ginger beer with fermented root depth.

Pure Hampshire chalk-filtered natural British mineral water for the table.

Freshly brewed filter coffee or double espresso accompanied by handmade chocolate truffles and fudge.

Pot of fine whole-leaf black or herbal tea served with fresh milk or lemon.

Junior portion of tender chargrilled British beef fillet with crisp chips and garden peas (available for younger guests on request).

Lightly battered fresh Cornish haddock goujons served with chips, crushed peas, and mild tartare.

Two scoops of house-churned Madagascan vanilla ice cream with warm chocolate sauce.