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© & ™ Tom Kerridge 2016.
All rights reserved.
Photography by Cristian Barnett
Website by adigi
“The main goal of everything I do is built upon the solid foundations of British skills and produce”
“Tradition, heritage and history are key to the future of everything we do”
“Everything having that personal touch and being made by an individual with their hands is so important to me”
Tom's first catering job was a stint as commis chef at Calcot Manor in Gloucestershire. He also worked for Stephen Bull and Gary Rhodes before joining Odette's in Primrose Hill. After a spell at Monsieur Max in Hampton he moved to Norwich to take over running the Michelin starred restaurant Adlards.
He then decided it was time to find his own place taking over a run down pub in Marlow called The Hand and Flowers. Since opening The Hand and Flowers in 2005, Tom's career path has progressed and grown with the support of his wife Beth and many members of key staff, allowing the business to grow and diversify. In 2014, the team opened The Coach, Marlow, 200 meters down the road from The Hand and Flowers. A fantastic sister restaurant built with the same ethos and drive for British produce, food and drink.
In 2009 Tom first appeared on television competing in the Great British Menu for BBC2, where he won the main course and cooked at the banquet for Price Charles and Camilla. He competed again the following year and proceeded to win the main course for the second time, this time cooking for a banquet in Leadenhall Market in the City of London.
More television work followed, these projects include: Great British Food Revival, Tom Kerridge's Proper Pub Food, Tom Kerridge's Best Ever Dishes, hosting Saturday Kitchen, hosting Spring Kitchen, and also the front of BBC's Food and Drink. More recently the chef on BBC2's Food Detectives, and the lead presenter in Bake Off: Crème de la Crème.
Tom is the author of three best-selling cookbooks, Proper Pub Food, Best Ever Dishes and Tom's Table. A fourth book is due out January 2017, titled The Dopamine Diet. This is a personal story of recipes that reflect Tom's change and outlook to food having lost ten stone over the past three years.