In a move that has sent shockwaves through Britain's gastronomic community, celebrated chef Tom Kerridge has abruptly shuttered his Michelin-starred pub, The Coach, in the picturesque town of Marlow.
The sudden closure, effective immediately, was announced to a stunned team of 25 employees just hours before the news broke publicly. The decision leaves a significant void in the town's dining scene, which had become a destination for food enthusiasts nationwide.
A Bitter Pill to Swallow
The acclaimed gastropub, which earned its coveted Michelin star in 2018, will not reopen. In a heartfelt statement, Kerridge's business cited an unsustainable economic model as the primary reason for the closure, a stark reminder of the immense pressures facing even the most celebrated establishments in the current climate.
'We are incredibly sad to confirm that The Coach has closed with immediate effect,' the statement read, expressing deep gratitude to the loyal team and customers who had supported the venture since its launch.
Industry in Crisis
This closure is more than just the end of a single restaurant; it's a symptom of a deeper malaise within the UK's hospitality sector. Soaring energy bills, skyrocketing food costs, and challenging staffing conditions have created a perfect storm, threatening establishments at all levels.
The shuttering of a Michelin-starred venue by a chef of Kerridge's stature underscores the severity of the crisis, proving that prestige and critical acclaim are no longer a guarantee against financial hardship.
What's Next for Marlow's Culinary King?
While The Coach's doors are closed for good, Tom Kerridge's presence in Marlow is not finished. His flagship restaurant, The Hand & Flowers—the first pub in the world to be awarded two Michelin stars—remains open, alongside other ventures like Kerridge's Bar & Grill.
Nevertheless, the loss of The Coach marks the end of an era. It leaves behind a legacy of innovative, high-quality pub food and serves as a sobering cautionary tale for the entire UK restaurant industry, highlighting the fragile balance between culinary artistry and commercial viability.
