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  • Mise en Place

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  • Mise en Place

    Specialist recruiter to the Catering and Hospitality Industry. Our values: Professionalism, Integrity, Flexibility, Partnership

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  • Mise en Place

    Specialist recruiter to the Catering and Hospitality Industry. Our values: Professionalism, Integrity, Flexibility, Partnership

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  • Mise en Place

    Specialist recruiter to the Catering and Hospitality Industry. Our values: Professionalism, Integrity, Flexibility, Partnership

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tom_kerridge

Eat My Words – Tom Kerridge

In this week’s edition of Eat My Words we have the lovely Tom Kerridge. Tom is Chef and owner of The Hand and Flowers situated in the beautiful town of Marlow, the first Pub to ever achieve Two Michelin stars. We’ve just seen him in BBC’s Food, here’s what he has to share. You can go and enjoy Toms cooking at The Hand and Flowers and follow Tom on Twitter @ChefTomKerridge

You’re known for being a dedicated Chef and an all round nice guy. Do you feel like your cooking has changed since you received your second Michelin star? What do you consider your biggest achievement in your cooking career?

If anything our cooking has become simpler and is very product focused and letting the ingredients and simplicity speak for itself. The biggest achievement is, without a shadow of a doubt, is achieving the first 2 Michelin stars for a pub in the world.

You’ve worked with some high profile chefs – who gave you the best tip and what was it? Who did you enjoy working with the most?

The best tip I received from any chef was when I first started cooking was from a college teacher, who said respect the ingredients, and the ingredients will respect you back. I massively enjoyed my time working for Stephen Bull under head chef Jon Bentham in the centre of London, just off Leicester Square, in a basement kitchen for 3 years. Play hard, work hard, and didn’t see day light for the winter months.

We just saw you on BBC Food, what was your time like behind the scenes? What did you enjoy the most? Any juicy goss?

Behind the scenes was a very family based atmosphere with lots of people who had worked together before. Working with Michel Roux Jnr was a massive honour, as he is a hugely respected and massively influential chef on the British food scene. No juicy gossip I’m afraid, everyone was highly professional and very friendly.

After your tv debut at an early age – would you consider having your own cooking show?

Would love to do more TV, the parallels between tv and catering are really similar. Long hours, low pay but full of highly passionate and motivated people.

Where was the last place you ate out and what did you have?

Claude Bosi’s new pub, the Malthouse tavern in Fulham. There was a big table of us and we ate the whole menu, particular favourite was bavette based in hay. Michelin star in the making!

What is your favourite Local Restaurant?

Sunday lunch, the Royal Oak in Paley Street. Best Sunday lunch around. Or mid-week, the Hind’s Head in Bray for a brilliant steak.

Which dish to you have most fun making?

I love cooking absolutely anything to do with meat. Thoroughly enjoyed my time as a sauce chef over the years, its the most exciting, dramatic, hardcore section in a kitchen.

Which dish do you enjoy as long as someone else prepares? Who would you want to cook for you?

Really love a Sunday lunch with all the trimmings. A food hero of mine, who unfortunately is long gone, is the great French gastronom Fernand Point

Which chefs do you most admire and who would you like to work with in the future?

There are a huge amount of chefs that are cooking today that really are world class, Sat Bains, Claude Bosi, Simon Rogan, Daniel Clifford, Nathan Outlaw to name a few. I have done some work with Sat and Claude and to be honest, working with those guys is always a great laugh and great food.

Thanks Tom!
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