By Denis Sheehan FIH, Publisher, H&C News: Expectations of exceptional hospitality provided by Tom Kerridge at Allianz Stadium.
Sometimes, hospitality is too good to turn down, and a recent invitation from the team at Allianz Stadium, The Official Home of England Rugby, certainly fell into that category.
The invitation was for a dinner in the private dining room at Kerridge’s Bar & Grill, Corinthia London, where Tom Kerridge would be both cooking and serving.
The dinner aimed to introduce media representatives to the fine dining options offered by Allianz Stadium’s hospitality team. Kerridge has partnered with the hospitality team at Allianz Stadium for seven years, and the dinner was set to unveil his latest menu concepts for the Autumn Nations Series, providing a sneak peek into a day of hospitality at a major rugby international.
Corinthia London is spectacular from the moment you arrive, and stepping into Kerridge’s Bar & Grill is equally impressive. The high expectations set upon entering were further elevated by a warm welcome from Kerridge and his team in the private dining room.
As the guests settled at a beautifully set table, I couldn’t help but watch the kitchen area where chefs assembled the appetizer, a Hand and Flowers sausage roll served with mustard mayonnaise and accompanied by fresh bread and butter. It was a struggle not to indulge too much with the bread, and the sausage rolls were a delightful twist on comfort food.
Before serving the starter courses, Kerridge addressed the table, sharing insights about his seven-year partnership with the Allianz Stadium hospitality team and how match-day food features elements from his restaurants throughout the country. He also mentioned that wines are selected to complement the nations playing against England, with South Africa getting a notable shout-out. He enjoys chatting with fans about the games, as much as the food and drink, enhancing the match-day experience.
The starter course, featuring Cured Chalk Stream Trout & Rillette with Pickled Cucumber, Apple Jelly, and Caviar, paired with Salted Crackers, was nothing short of exquisite. The trout was delicate with mild nutty undertones and was complemented beautifully by the rillette, pickled cucumber, and apple jelly, all enhanced by the perfect touch of caviar. The presentation was stunning.
Next came the main course: Fillet of Hereford Beef with Café du Paris Butter and Red Wine Sauce, served alongside Baby Gem with Salad Cream and Crispy Beef, and Marmite & Parmesan Roasted New Potatoes. I ventured to the kitchen area to observe the chefs pan-frying the beef, and every moment of their meticulous preparation resulted in an impeccable fillet. Coated in butter and red wine sauce, it was a savory delight. The roasted potatoes were another comforting highlight.
Dessert consisted of Treacle Tart accompanied by Cornish Clotted Cream—an unassuming yet delicious comfort food that left me wanting more, though I managed to resist.
The wonderful company of the evening undoubtedly enriched our extraordinary culinary experience. The preview of what to expect during a major rugby international day of hospitality at Allianz Stadium was incredibly promising.
Next month in the Autumn Nations Series at Allianz Stadium, England will face New Zealand, Australia, South Africa, and Japan. While I’m not an avid rugby fan myself, I gather that these will be significant matches. Coupled with the fantastic hospitality I experienced, they are sure to be monumental. If you’re interested in more information, you can find it here.
I would like to express my gratitude to Tom Kerridge and his team for the remarkable culinary experience, and to Laura Jefferies, Nils Braude for their hospitality, as well as Sophie Comyn and the Hunt Communications team for the invitation.
Denis Sheehan
