A chat with Tom Kerridge
Tom Kerridge is a British chef whose restaurant journey began in 2005, when he took over The Hand & Flowers in Marlow. It became the first pub to receive two Michelin stars. This October, he'll be joining a cruise around Venice's islands and lagoons. Ahead of this, Tom sat down with us to talk about his life, career and what to expect on tour!
Growing up, did you always know you wanted to be a chef?
No, not at all. I grew up on an estate in Gloucester, with no real sense of what I wanted to do, but I was never afraid of hard work or getting stuck in. School didn't always suit me, but when I found myself in a kitchen at 18, washing up, everything clicked. It was the energy of the space, the pace and the teamwork that I fell in love with.
Please tell us a few highlights of your career
I've been incredibly lucky to be part of so many amazing experiences as a chef, from travelling the world and meeting some extraordinary people, to being involved in genuinely exciting events. But the standout moment will always be when the team at The Hand & Flowers achieved two Michelin stars, becoming the first pub to do so. That will forever be something I'm immensely proud of.
What was it like to own the first pub to receive two Michelin stars?
It's an incredible accolade and one we're hugely proud of. More than anything, it's a testament to the brilliant team behind it. That collective effort, combined with a constant and relentless drive to be better every day, is something we never lose sight of.
And what about some of the most challenging moments of your career?
Running a business is always challenging, with daily complications and constant problem-solving. But without question, the pandemic was the most uncomfortable and difficult period to navigate.
What makes Venice special for you?
I've been very fortunate to visit Venice a number of times, and it never loses its magic. The natural beauty, history and architecture are breathtaking. The food culture is fantastic too - especially exploring the smaller side streets, where you stumble across the most exquisite offerings. You could quite happily get lost for days just wandering.
Can you give us a teaser on what you will be talking about on the trip?
I'll be talking about food and travel, and how regional produce influences venue design. It's about how places build their personality around what they grow and how that shapes the food they create.
What do you think are the real highlights of the trip?
Venice's bustling food scene just about edges it for me. As much as the art and culture are incredible, the food is what really brings the city to life.
Venice is known for its famous Rialto Market. What kind of seasonal produce can we look forward to seeing?
We'll be doing our own versions of simple cookery that people can recreate at home, using fresh, crisp and clean produce that we're able to get hold of while in Italy.
Tell us about some of your earliest food memories
I remember realising that food was something I truly loved when I was about ten years old and tasted proper pâté for the first time. As a kid, it was something I'd normally have been wary of, but the intensity of the flavour, compared to the usual beige foods, was exciting and completely delicious.
If you could cook only one meal again, what would it be and why?
I've always loved the idea of doing simple things properly. For me, that would be amazing line-caught fish with the best triple-cooked chips. A real celebration of British produce will always be my go-to.
Where is your favourite foodie destination to travel to?
I've been very fortunate to travel extensively, and much of Europe offers incredibly exciting regional produce whether that's France, Spain or Italy. I'm also a big fan of Asian cookery, particularly because it's not an area I know well. When it's cooked by experts, it's magical. I've had phenomenal food in places like Hong Kong, Singapore and Thailand.
