Tom Kerridge has weighed in on London restaurateur Salt Bae who recently made headlines over a pricey bill including a giant tomahawk steak worth £630.

The Turkish chef Salt Bae, whose real name is Nusret Gökçe, owns Nusr-Et, a chain of luxury steakhouses.

After one customer shared his receipt online from the opening night of Salt Bae’s latest venture Nusr-Et in Knightsbridge, London, the bill went viral.

READ MORE: 'How much?': Readers react to Tom Kerridge's menu price at The Hand and Flowers

Now, Marlow’s Michelin-starred chef has taken to social media to poke fun at the extortionate price.

ALSO READ: Tom Kerridge hits back against criticism of menu price at The Hand and Flowers

The chef tweeted a new sign which is outside one of his restaurants, it read: “Tom-ahawk Steak. Not £630."

The chef captioned the tweet: “Saltbae steak: £630 Some peace and quiet: priceless #saltbae.”

This comes after Kerridge has recently responded to criticism of his menu prices at The Hand and Flowers where his steak and chips cost £87.

The 48-year-old continued to defend himself and replied to some of the criticism he was received after the recent pop at Saltbae.

To one he replied: “£87 is not £630 plus service”

Later on, he said: “I don’t need to justify it… you need to educate yourself in the realities of running a top end hospitality business in the current climate that uses the best world class produce. Or not, and just keep shouting about something you chose to not understand….“

Despite the tongue-in-cheek dig at Salt Bae’s prices, Kerridge labelled the Turkish chef as “fantastic”.

Last month, Guy Woodward, wine expert criticised Kerridge’s Marlow-based two-star Michelin pub, tweeting: "Website of The Hands and Flowers by Tom Kerridge - ‘unpretentious’, ‘proper pub’, ‘for everyone to enjoy’ ‘relaxed and accessible’.

"Also The Hands and Flowers - steak and chips: £87; side of cabbage: £7.50; creme brûlée: £26.50. And people complain about wine list mark-ups..."

Kerridge replied saying "cheap food means cheap labour" with his prices reflect in the way he pays his staff "properly".

He replied on Twitter: "Those prices include everything, VAT and service. No additional service charge at all. Also I pay staff properly and treat their job as a professional career. Perhaps the real cost of dining should be addressed. Unpretentious does not mean cheap. Also, why is profit a bad word?”