A Michelin-starred chef who has worked with celebrity chef Tom Kerridge for over a decade is opening his own restaurant just over south-west London’s Surrey border. Nick Beardshaw and his wife, Rebecca, are opening their restaurant Starling on Esher High Street in August. – 11 minutes drive from Surbiton in South West London.
Nick, who is from Somerset, rose to fame in 2023 after starring in the BBC’s Great British Menu, a TV show where the country’s best chefs compete to cook a four-course banquet. He worked with Mr Kerridge for a total of 14 years – for almost 10 years as head chef at The Coach in Marlow, which won a Michelin star in 2017, before moving to Kerridge’s Bar and Grill.
The Starling will be a 40-seat restaurant with a menu based on the UK’s best seasonal produce. It will take a turn from the typical gastropub scene with a menu too large to choose from. The 37-year-old’s menu will only offer five courses per course, with refined dishes.
The opening menu will start with Nick’s BBC Great British Menu winning fish starter called A Moon Shaped Pool, and main courses will include Creedy Carver duck and a Cornish jumbo plaice. His winning starter, A Moon Shaped Pool, is a scallop with a layer of gelatin that melts away when Thai green curry sauce is poured over it, revealing a pool. Radiohead fans will recognize the dish was inspired by Stanley Donwood’s artwork for the band’s 2016 album of the same name
A wine list has been carefully curated by James Shaw who joins Starling as general manager from Restaurant Gordon Ramsay where he was assistant sommelier. The menu will feature 10 white and red moments, with some sparkling options from Sussex.
Inside the restaurant, there will be around 40 seats, with bench seats available overlooking the kitchen and bar. This will be a walk-in only option and offers an opportunity to interact with staff.
In addition, the restaurant’s decor has taken inspiration from a starling’s natural surroundings. This mixed sunny pale colors with earthy, woody tones and golden touches.
