From Michelin stars to meatfluencer
Tom Kerridge is basically royalty in the food world. Starting out at The Hand and Flowers in Marlow 20 years ago, he earned the first-ever second Michelin star for a pub. These days, you’ve probably seen him serving up major food inspiration as a “meatfluencer” on Instagram and YouTube. Real talk: the guy is a total pro, but he’s also just a super relatable, practical bloke who’s obsessed with flavor.
The reality of the restaurant biz
It hasn’t all been smooth sailing, though. Kerridge opened up about how the hospitality industry is going through it right now. “There’s no help, there’s no cavalry coming over the hill,” he says, noting that 21 hospitality venues are closing every week in the UK. With rising energy costs and the high cost of employing staff, many restaurants are struggling to break even. He’s been pushing for VAT cuts to give the sector some breathing room so chefs can actually get creative again without worrying about going under.
The ultimate venison hack
Despite the industry stress, he’s still making magic in the kitchen. He’s currently obsessed with venison, arguing that we should stop thinking of it as just an autumn thing. His secret to a killer chilli? Don’t be afraid to push the flavor. He suggests roasting your mince on the hob way past the point where you think it’s done until it gets properly charred. It’s a total game-changer for depth and color.
Why it matters
Kerridge’s journey—from growing up on a budget in Gloucester to reaching the top of the culinary world—shows that you don’t need fancy ingredients to make something amazing. His insights into the current hospitality crisis highlight how much pressure local businesses are under, making it more important than ever to support your favorite spots.
