In Conversation With: Tom Kerridge

To celebrate the launch of his brand new summer menus, our food writer Anna Lawson spoke to Tom Kerridge about his life in food, from how he got started as a chef, to his desert island dish.

How did you get started in food?

I started washing up in a kitchen at the age of 18 because I needed a job, and I just fell in love with the energy of the place. I was very lucky to find an industry that I really wanted to be part of – it quickly became a way of life to me, rather than a job. I worked in pub kitchens in Gloucester (my hometown) until I was 21, then moved to London.

What piece of cooking equipment could you not live without?

At home, it’s my barbecue! I love it, I even cook turkeys on it at Christmas.

But if we’re talking professionally, there’s a piece of equipment called a Pacojet, which is something that we’ve had in our kitchen at the Hand of Flowers since we opened nearly 18 years ago. It’s a great bit of kit that churns frozen foods, so you can use it for purées, sorbets, ice creams and all sorts of things like that.

What’s your ultimate favourite (aka desert island) dish?

Oooo that’s so hard, but probably fish and chips. I’m a big fan.

Which chefs inspire(d) your cooking? 

To be honest, there are a lot of chefs around my age that wouldn't be cooking if it wasn’t for Marco Pierre White. His first cookbook transformed many chef’s lives, including mine.

What’s your go-to meal at the end of a long day?

In all honesty, it’s grapes and cheese. Specifically red grapes, and whatever cheese is in the fridge – usually Pilgrim’s Choice!

What’s your favourite spice?

Black pepper.

What are your favourite restaurants in or around Marlow?

There’s a great curry house nearby [to Marlow] in Cookham called Malik’s – that’s probably where I go most in the area when I’m not working.

What’s your favourite city or country in the world for a foodie trip?

Ah there are so many, I’ve been very lucky to have travelled a lot. I think that one of the most eclectic and brilliant places to eat is Singapore – the street food is absolutely outstanding, but then there are also world class chefs who have opened restaurants out there, so you’ve got it all really.

What’s your favourite shop-bought snack?

Pepperami!

What’s your career highlight?

The whole team achieving two Michelin stars at the Hand and Flowers.