NEW PUB CLASSICS

I love pubs – they’re about making everyone feel welcome. When it came to opening my first business, even though all my experience had been in Michelin-starred restaurants, I knew it had to be a pub. This allowed me to take my favourite comforting dishes and give them a bit of flair, and that’s what I’ve been doing ever since. Here, you’ve got my version of four classics to suit different weekend occasions, from Friday night scampi to a lovely brunch of ham, egg and chips. Enjoy. Tom

Herb-roasted beef rump cap & mushroom ketchup

You can serve this as steak and chips, or roast beef. The cut (rump cap) lets you decide as it’s a large steak that you roast. It’s a tricky one to find in supermarkets but your butcher should be able to get it for you. Here I’ve served it with my favourite beef side, punchy mushroom ketchup – it works whether you serve it with chips or as a Sunday roast.

SERVES 4 PREP 40 mins plus resting COOK 30 mins MORE EFFORT

2 tbsp800-900g piece of beef rump cap (also called picanha) large handful of hard herbs like thyme, rosemary and bay bunch of watercress and chips, to serve (optional)