This November, Tom Kerridge’s The Chalk Freehouse is leaning into the comfort, generosity and gentle nostalgia of Sunday lunch with the launch of Bottomless Roast Potatoes. Available every Sunday from 1 November until the end of the month, guests can order a £9 portion Bottomless Roast Potatoes and enjoy unlimited top-ups throughout their meal at no further charge.

Made with floury Maris Pipers using Tom Kerridge’s tried-and-tested method, the potatoes are poached until tender and carefully air-dried before being added to hot oil and roasted until deeply golden. Finished simply with flaky salt, they arrive crisp on the outside, light and fluffy within – and ready to be passed around the table.

The beautifully restored Victorian pub, situated just off the King’s Road, is led by Head Chef Tom De Keyser, who spent more than a decade working alongside Kerridge and previously headed the kitchens at two-Michelin-starred The Hand & Flowers and Michelin-starred The Coach.

At The Chalk Freehouse, De Keyser brings the quality and precision of those kitchens to the familiar pleasures of a proper British pub. Sunday roasts include 30-day dry-aged ribeye of beef, half Devonshire White chicken and loin chop of Blythburgh pork, alongside a meat-free ragu of seasonal vegetables with braised Portobello mushroom. Each is served with roast potatoes, crushed carrot and a stuffed Yorkshire pudding.

The wider Sunday menu makes an occasion of the entire afternoon, with dishes including The Hand & Flowers chicken and duck liver parfait, churned to order and served with poultry jelly, apricot chutney and toasted brioche; fillet of mackerel with Disco Scallop “Scampo” and red fish sauce; and olive oil-baked loin of wild cod with prawn filo and lobster and clotted cream sauce.

For pudding, guests can linger over The Chalk’s “Milk Bun & Butter” with cold vanilla custard, boozy fruits and praline; chocolate tart with smoked sea salt, pistachio and crème fraîche; or comforting vanilla roasted rice pudding with white chocolate and raspberry.

Tom De Keyser, Head Chef at The Chalk Freehouse, said: “Roast potatoes are always the first thing to disappear at Sunday lunch. There is something very familiar about a bowl being passed around the table and everyone going back for just one more. Sunday lunch should feel generous, relaxed and a little nostalgic, so throughout November we are making sure nobody needs to keep an eye on the last roastie. We’ll keep them coming.”

With darker afternoons and colder days marking the return of Sunday roast season, The Chalk Freehouse is inviting guests to slow down and savour the occasion: gathering friends and family around the table, sharing another helping and settling in for a long Sunday lunch. The Chalk Freehouse is proudly dog-friendly, making it an inviting post-walk destination for Londoners and their four-legged companions after a crisp autumn stroll through the capital’s parks.

Bottomless Roast Potatoes will be available every Sunday from 1 November until 29 November 2026, priced at £9 per portion. Reservations can be made at thechalkfreehouse.co.uk.