The Team Behind The Hand and Flowers to Launch Sister London Pub 

Chef Tom De Keyser alongside The Tom Kerridge Group is excited to announce the opening of The Chalk Freehouse in Chelsea on Monday 16 June. Located a stone’s throw away from the Kings Road in a two-storey Victorian property, The Chalk Freehouse plans to commemorate the beauty of traditional British gastropub dining using the flare that over a decade in Marlow has sparked in De Keyser.

De Keyser, who has worked alongside Kerridge for 12 years, was most recently Head Chef at The Hand and Flowers in Marlow – the first pub in the world to be awarded two Michelin stars. He also previously served as Head Chef at The Coach, another of Kerridge’s Marlow establishments, which holds one Michelin star. As he moves on to the next phase in his career, he will be succeeded at The Hand and Flowers by Sarah Hayward, crowned Michelin Young Chef of the Year in 2023, who will move from The Coach where she is currently Head Chef. Also supporting the team and leading front-of-house at The Chalk is Lourdes Dooley, General Manager of all three of Kerridge’s Marlow venues – The Hand and Flowers, The Coach, and The Butcher’s Tap and Grill.

The word Chelsea derives itself from the Anglo-Saxon Caelichyth, meaning “chalk wharf” and the pub pays homage to the area’s vibrant maritime heritage, where chalk and limestone were once unloaded. A three-course menu, available for lunch and dinner, brings forth the refined, yet humble cooking for which De Keyser has built both him and former establishments a name, and exemplifies the beauty of a British gastropub done well.

Comforting classics feature throughout, starting with snacks (£5.50-£16) and starters.

(£9-£19.50). Guests can enjoy the likes of Cheese & Onion Scone with Whipped Mustard and Herb Butter; and Spiced Chicken Thighs with Tarragon & Caper Mayonnaise in either the bar or dining room, for example, or start things off with The Hand and Flowers’ signature Chicken & Duck Liver Parfait with Poultry Jelly & Apricot Chutney. Other starters include Cornish Crab and Crushed Jersey Royal Potato Salad with Brown Crab Aioli; or Baked Saffron Rice with Oxtail and Grilled Marrow.

Mains (£21-£31.50) will highlight both land and sea, from a Pork Chop Schnitzel with Smoked Bacon Cabbage and a Fried Duck Egg; to the Curry Roasted Baby Chicken with Braised Butter Beans and Preserved Lemon; and Roasted Ray Wing with Crispy Cockles and Anchovy & Garlic Dressing. The Chalk’s blackboard will also feature daily specials like Olive Oil Baked Turbot with Bone Gravy and Gooseberry Dressing ‘Vierge’; and Fillet of Beef On The Bone with Garlic Butter. For those dining at lunchtime, a Set Menu is also available, offering exceptional value at two courses for £18.50 or three courses for £25.

On Sundays, a roast of 30-day Dry Aged Rib of Beef with Buttered Heritage Carrots, Roast Potatoes and Yorkshire Pudding will be on offer in addition to the usual menu. (£36.50).

Alongside Homemade Ice Creams, the dessert offering includes a decadent Chocolate Tart with Smoked Sea Salt and Crème Fraîche; a warm Pork Fat Chelsea Bun served with a Vanilla Custard; and a Brown Sugar Pavlova that captures the essence of the season with English Strawberries and a touch of Cabernet Sauvignon Vinegar.

The wine list has been put together by Gavin Hills, also from The Hand and Flowers and offers a remarkable selection that blends Old World tradition with the bold innovation of New World regions, appealing to a wide range of tastes and occasions. Of course there will be a wide choice of beers available – from lagers and IPAs, including The Hand and Flowers’ very own; to stouts, ciders and non-alcoholics. The “Monthly Special” on cask provides an option for regulars looking for something different.             

Taking over the site from a previous pub within the Tom Kerridge group, The Chalk Freehouse will undergo a light refurbishment in keeping with the new feel. Guests can enjoy drinks and snacks at the custom-built hardwood bar or relax in the garden area, while the 60-cover dining room – including a 10-seater private room – offers a more formal dining experience.

Commenting on the opening, Tom De Keyser said: “I’m so excited to be taking on the next stage of my career within the Tom Kerridge Group and opening a new site. Tom has taught me so much about proper gastropub dining and what it is to create truly brilliant food within the context of a pub menu – I can’t wait to bring everything I’ve learned to Chelsea for The Chalk’s opening. I’m ever grateful for Tom’s continued guidance and know that together, with the support of a great team including colleagues like Lourdes and Gavin, we’ll open something great in West London.”

Tom Kerridge added: “Ever since I met Tom DK 13 years ago I knew he’d go far within our Group. He’s brought so much to both The Coach and The Hand and Flowers over the years and I have full confidence that he’ll do the same with The Chalk. He’s worked really hard on this new concept creating some absolutely standout dishes, and I know with the help of our incredibly loyal team he’ll do brilliantly in bringing it to life. It’s great to see Tom opening his first standalone site – it’s a true celebration of all the hard work and dedication he’s put into his career so far. I can’t wait for the doors to open.”

The Chalk Freehouse will open on 16th June, welcoming bookings and walk-ins.

Opening hours: Monday – Saturday 11-11pm (À La Carte 12-230pm | 530-945pm); Sunday 12-1030pm (À La Carte 12-330pm | 530-945pm); Snacks available daily 12-945pm

Address: 25-27 Tryon Street, Chelsea, SW3 3LG

Website: www.thechalkfreehouse.co.uk

Social: @thechalkfreehouse