Tom Kerridge

Tom Kerridge, a celebrated chef with two Michelin stars and co-owner of The Hand and Flowers, shares his candid journey of overcoming alcohol addiction while building a thriving restaurant. He discusses the pivotal moment that led him to embrace sobriety, transforming both his personal life and kitchen culture. Tom emphasizes the importance of teamwork, leadership, and nurturing a positive workplace. Additionally, he advocates for food education among young people, aiming to tackle food poverty and promote healthier lifestyles.

In this engaging discussion, chef Tom Kerridge, known for his two Michelin stars and a thriving £40M hospitality empire, shares his inspiring journey from washing dishes to culinary success. He candidly reveals the harsh realities of restaurant economics, why many establishments fail, and the crucial leadership lessons learned in high-pressure kitchens. Additionally, Tom emphasizes the importance of passion in turning culinary dreams into profitable ventures, and the challenges of balancing personal wellness with the demands of entrepreneurship.

Two-Michelin-star chef Tom Kerridge discusses starting a restaurant empire, tackling food poverty, and risking bankruptcy. Topics include the hospitality industry's challenges, the impact of Brexit, the importance of family support, and navigating business partnerships. Kerridge also explores food education, free school meals, receiving a Michelin star, and transitioning from fine dining to casual establishments.

Two-Michelin-star chef Tom Kerridge talks about his humble beginnings, struggles with late hours and excess in the culinary world, his journey to success, and surprising snacking habits. He shares childhood memories, the impact of his father's illness, and his transformation journey towards entrepreneurship and Michelin stars.

Renowned chef and television personality Tom Kerridge shares a recipe for curried vegetable patties using leftover Christmas ingredients. He provides detailed instructions and serving options in this chapter from the BBC Good Food Podcast.