Tom Kerridge: “Being a Chef is Nothing To Do with Food”
24 July - 1 hour 3 minsFrom growing up on a Gloucester council estate to becoming one of Britain’s best-known culinary success stories, Tom Kerridge has built a career defined by resilience, risk and an enduring belief in people.
Tom joins James O’Brien to discuss his unlikely path into hospitality, from washing up in country house hotels to the intensity of London’s leading kitchens and the creation of The Hand and Flowers - the UK’s first pub to hold two Michelin stars. He reflects on the energy of professional kitchens, the mentors who shaped him, and why he believes being a chef is “nothing to do with food”.
They also explore his growing role as an advocate for hospitality, the pressure of running businesses...
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