Last Updated on August 23, 2026
A visit to The Chalk Freehouse, a Tom Kerridge pub, for a superb Sunday lunch
4.5 out of 5.0 starsThe Chalk, a Tom Kerridge freehouse pub, is located just off King’s Road in Chelsea. A stylish and inviting, chalk coloured exterior draws you into a light and airy space. Outside seating on the pavement is perfect for sampling delicious food or drinks in warm weather.
Tom Kerridge is one of my favourite chefs. He has boundless energy, enthusiasm and a passion for great British ingredients. The Hand and Flowers in Marlow was the first, and remains the only pub to gain two Michelin stars, an incredible achievement. Tom Kerridge is an outstanding spokesperson for the hospitality industry; too many businesses are struggling with spiralling costs, and an alarming number are closing every week. The VAT’sTheProblem petition demands action from the government to alleviate the pressure on the industry by reducing VAT to a more reasonable rate of 10%.
Tom Kerridge’s cooking style has been described as refined modern British pub food. He takes traditional hearty pub dishes, such as pies, burgers and fish and chips, and elevates them to a higher level using fine dining techniques.
I have dined at the Hand and Flowers in Marlow as well as Kerridge’s Bar and Grill located within the Corinthia Hotel in London; the food was exceptional at both venues, and I was eagerly looking forward to our Sunday lunch.
We were greeted by our waiter and shown to our table. The upstairs area is bright and spacious, with comfortable seating including banquettes lining the walls. Modern prints and paintings add colour to the white painted walls. We peeped downstairs; a cosy dining space would be perfect for a cold winter’s day.
We started with a glass of bubbles, Nyetimber Blanc de Blanc from Sussex. This was just what we needed to refresh us on a warm summer’s day. Although I am fond of champagne, I try to favour English sparkling wines when I get the opportunity.
The menu contained a good selection of starters which all sounded appealing. I decided on the Hand & Flowers chicken and duck liver parfait with poultry jelly, apricot chutney and toasted Broche. This was a heavenly, soft, velvety parfait full of flavour, with the acidity of the apricot chutney adding real depth. It was a generous portion, but I had no problem savouring every bite.
My companion had opted for a lighter starter, fillet of mackerel with scallop scampo and red fish sauce. It arrived beautifully presented in a bowl. It was light but packed with flavour; she particularly enjoyed the fish sauce.
It was a Sunday lunch, so for me a roast main course was a must; a good roast is one of the best options on a Sunday, whatever the weather. I tend to cook a lot of chicken, so I plumped for the 30-day dry-aged ribeye of beef with a side of buttered hispi cabbage. It was delicious, perfectly cooked, succulent beef perched on a bed of sweet, buttery carrot puree.
A small Yorkshire pudding was filled with mustard mashed potato topped with slow-cooked brisket. I loved the Yorkshire pudding with its bold flavour and depth. The roast potatoes were good but could have had a bit more crunch. The hispi cabbage side was soft and delightful. It was a large plate of food and very filling.
After consultation with our waiter, I ordered a glass of Cabernet Sauvignon Keermont 2021 from Stellenbosch, South Africa. It was smooth and fruity without being too heavy.
My companion chose the lighter option of the olive oil baked pollack with prawn filo and lobster and clotted cream sauce with a side of mixed leaf salad with green goddess sauce. The fish was beautifully presented and cooked to perfection; the prawn filo was a delicious addition to the dish. She thought the salad was divine and vowed to try and recreate it at home.
To accompany her food, she ordered a glass of Whitewolfe Estates KC2 Chardonnay 2023 from Kent, a bold, oaky Chardonnay with citrus undertones.
Although I was feeling rather full, the desserts looked very tempting. I chose the lighter option of soft brown sugar meringue with English strawberries and elderflower and chardonnay vinegar. The meringue was soft and sweet, the strawberries fresh and tasty, with the vinegar giving a welcome acidity to the dish. The base of the meringue was rather chewy.
Having had two lighter courses, my companion opted for a more substantial dessert. Milk bun and butter with cold vanilla custard, boozy fruits and praline. It was an indulgent take on the traditional bread and butter pudding, a great creamy and fruity dish.
Our friendly waiter from a coastal town in Suffolk recommended that we return on a Friday; the fish and chips are exceptional, it seems. I made a note to try them in the future.
Our Sunday lunch at The Chalk was superb. The service was just right and the food a real treat. If, like me, you enjoy a Sunday roast, you should visit The Chalk on a Sunday. Tom Kerridge has taken classic British dishes and given them a modern twist with bold flavours and delightful surprises.
Sunday lunch is served every Sunday from 12.00 pm to 9.00 pm.
To check availability and make a reservation, visit The Chalk.
The Chalk Freehouse, 27 Tyron Street, Chelsea, SW3 3LG.
Telephone: 0203 958 4444
Check out our feature on the Best Sunday Roast in London.
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