CHEF Tom Kerridge has revealed further details of his second gastronomic venture in Marlow, which he promises will be a ‘proper modern day pub experience’.

Along with his wife Beth, the two Michelin starred restaurateur is taking over the 19th century Coach and Horses on West Street, which will reopen in November called simply ‘The Coach’.

The new all-day eatery will serve dishes including Waffles with Truffle Honey for breakfast through to Whole Rotisserie Roasted Stuffed Quail for lunch and dinner.

Set to be run by Nick Beardshaw, Tom’s senior sous chef at the two-starred Hand and Flowers on the same road, the Coach will operate a no booking policy.

And the Kerridges hope the lower cost, varied menu will entice people back to the pub and encourage diners to try different combinations of smaller dishes.

He said: “Enjoying a mixture of different dishes and flavours is a great way to eat and there is no reason why we can’t do that in a pub.

“I want The Coach to be a place for people to take pleasure in anything from a drink and a snack through to a full lunch or dinner- it offers something for everyone – it is flexible, a Public House for all to enjoy.”

Tom said last month he wanted to take on chain restaurants and brasserie-syle eateries in town with the new venture.

Dishes are likely to cost between six and 15 pounds.

The Coach's re-vamped interior, which got the green light from the council in July, will feature an open kitchen allowing diners to see the chefs at work.

A long metallic counter will be bordered by leather bar seats, with orders taken and served by all members of the team – whether it be barman, waitress or chef.

And to complete the pub feel, small TV screens will be dotted around the pub to satisfy sports fans who want to watch the football alongside their food.

And for workers and visitors on the go, Roast Bacon Bagels and Breakfast Hot Dogs are available to take away.

Other dishes include breakfast choice Smoked Haddock Kedgeree and a lunch/dinner menu featuring Potted Cornish Crab with Cucumber Chutney and Moules Mariniere with warm stout and brown bread.