Originally from the West Country, Tom Kerridge’s early career started in country house hotels and restaurants in Gloucestershire. He moved to London in his early twenties, where he worked with well-known chefs such as Phillip Britton, Steven Bull and Gary Rhodes. Leaving London, he moved to Norwich where he was Head Chef at the one Michelin starred Adlards.
Tom and his wife, Beth, set up The Hand and Flowers in 2005 and they were awarded one star in the Michelin Guide in 2006. Since 2012, the pub has held two stars in the guide.
In 2013, Tom published his first book, Proper Pub Food, with a BBC television series. In 2014, Best Ever Dishes, was released with a second BBC series. Tom’s third book, Tom’s Table, was released in 2015. A fourth book, The Dopamine Diet is due out January 2017.
You can see Tom Kerridge cooking live at the BBC Good Food Show at the SECC on Friday 4 November.
Before his trip to Glasgow, we had Five Quick Questions.
1. What is your favourite dish to cook?
I’m a big fan of slow cooked shoulders of lamb – full of flavour, very easy to do and works well with both spicy food, fresh and fragrant herb led garnishes or salty and sour like dressing.
2. What is your top tip for festive cooking?
Organisation is key, getting yourself ahead. Pre-blanching vegetables, having them cooked beforehand in the fridge, but more importantly, enjoying it and relaxing. And if you enjoy it and are relaxed, the food will feel loved.
3. What is your most treasured item in the kitchen?
I have some beautiful Japanese knives from Yaxell Knife Company, they are stunning to look at, ever so sharp and are beautiful to hold in the hand.
4. What are you most looking forward to about the BBC Good Food Shows?
The atmosphere and the engagement with a huge amount of people that have a passion for food and cooking.
5. What new ingredient or ingredients are you inspired by right now?
I’m quite big on the understanding of dopamine and endorphin release in food, things that make you enjoy eating. So pickles, chilli and protein led food dishes with a balance of texture, all point the way. So pork scratchings and sriracha sauce