Tom Kerridge is opening a new standalone bar at Corinthia London this September, alongside a major evolution of his flagship London restaurant eight years after it first opened.
Opening on 5 September, Georgie’s Bar will take over a larger space beside a newly redesigned and more intimate Kerridge’s, creating two distinct destinations within the Westminster hotel.
The new bar is designed as a more casual way to experience Kerridge’s cooking, whether stopping in for a Martini and snacks, having drinks before dinner or settling in for the evening.
At its heart is Georgie’s Martini Club, featuring four Martinis served straight from the freezer: Dry, Wet, Dirty and Steak. The latter is a twist on a Gibson, finished with a house-smoked pickled onion. Other classics range from the French 75 and Cosmopolitan to a Hemingway Daiquiri, Negroni and Old Fashioned.
Bar snacks include pork scratchings, beef jerky, frickles and buttermilk fried chicken, while larger dishes range from a cheeseburger topped with BBQ brisket to pink shellfish brioche rolls with Bloody Marie-rose sauce. Haddock fritters with Matson sauce offer a playful riff on Kerridge’s well-known fish and chips.
The bar takes its name from Kerridge’s Boxer dog, Georgie, whose paw print was accidentally preserved in wet concrete while the floor was being laid at The Hand & Flowers in Marlow. It subsequently became an emblem of Kerridge’s London restaurant and will now appear throughout the new space.
Next door, Head Chef Tom Childs will continue to lead the kitchen at Kerridge’s alongside Kerridge, with a menu centred on generous, produce-led British cooking.
New dishes include crab crumpet with isot biber chilli and shrimp mayonnaise, Orkney scallop pie with prawn, nduja and crab sauce, and whole Cornish lobster Thermidor. The Chef’s Larder also remains a centrepiece, allowing diners to select from premium British cuts including dry-aged ribeye, sirloin and fillet on the bone and a 1kg Côte de Boeuf.
Sunday lunch will continue with roast ribeye, stuffed Yorkshire pudding, roast potatoes, red cabbage and horseradish cream, while Gary Rhodes’ bread and butter pudding remains among the nostalgic desserts.
The redesign gives each venue its own character. Georgie’s combines navy and warm gold with antique brass, banquettes and intimate tables, while Kerridge’s sits behind a velvet partition as a concealed 57-cover dining room dressed in dark timber, leather, marble and burgundy tones.
Art also plays a prominent role, including work by sculptor Beth Cullen-Kerridge (who is also Kerridge’s wife), and bespoke pieces by mixed-media artist Robi Walters, who has transformed menus collected from the public – including those saved from first dates, weddings and memorable meals – into two tabletops for the restaurant.
Georgie’s will push further into nightlife on Saturdays with a resident DJ and late-evening soundtrack.
Georgie’s Bar and the revamped Kerridge’s at Corinthia London open on Saturday 5 September 2026 at 10 Northumberland Avenue, London WC2N 5AE.