2: A Ferrari 355. The Dream Car for Michelin-starred Chef Tom Kerridge.
Fuelling Around - Stars Talking Cars!
It’s been a bumpy old year for the hospitality business says Tom Kerridge, who’s hugely successful restaurant business has suffered catastrophic losses as a result of the pandemic. However, with things slowly opening and normality inching its way back, there’s reasons to be cheerful and reasons to be positive at what the rest of the year holds. Away from the kitchen and the business side of things, Tom is a self-confessed petrolhead, who went through a clear and defined hot hatch phase during the 90s, before maturing slightly and settling on his current 3 car garage that makes him very happy indeed. Fuelling Around is powered by Adrian Flux. This episode was recorded remotely.
Today its Tom Kerridge’s menu that Jon and Dan discuss. In this jam packed episode the Dan discusses how to make the cocktail ‘The Chinese’, Jon talks about his dream main dish from Sacree Fleur in Paris, the merits of whether urine is really necessary for fermenting food, and Dan rounds of the episode with the soon to be infamous quiz ‘Knickerbocker Glory or Knickerbocker Fury?’
Jimi and Alison talk to Tom Kerridge, the multi-award-winning chef and author. Tom explains his love affair with the ‘pirate ship’ that is a professional kitchen, revealing that it’s the chaos, noise and broken plates that help to keep him going. Plus, his passion for pubs, what he likes to cook for Sunday lunch – and tips on how not to grow pumpkins…Tom’s latest book, The Hand and Flowers Cookbook, is out now and his series Saving Britain’s Pubs is on BBC iPlayer. You can follow him on Instagram @cheftomkerridge and on Twitter @ChefTomKerridgeTo find out more about the series go to waitrose.com/podcastHost: Jimi FamurewaCo-host: Alison OakerveeProducer: Sera BerksoyExecutive Producer: Nikki DuffyEditor: Nathan CopelinA John Brown production for Waitrose & PartnersSee acast.com/privacy for privacy and opt-out information.
18: Tom Kerridge on being a different dad to your own dad
Sweat, Snot & Tears
Listen as the nation’s most beloved chef tells Annie and Wendy all about his own childhood and how he’s doing it differently PLUS why we’ve all been grating cheese wrong. Yes, you heard it here first.Note: Tom's lullaby is by Stefan Holmes and is called "Schlaf, Kinderlein, Schlaf": https://open.spotify.com/track/5P7qWe2pX0ckIuJ0D4io2Y?si=IIPrJJOATfKYcbyvRkg2hA
Chef Tom Kerridge calls for a Ministry for Hospitality to help the industry get back on its feet after the pandemic & an end to politicians calling low-paid workers "low-skilled". Tom & Helen discuss their shared passion for saving Britain's pubs, subject of his latest BBC2 series, & Tom reveals how providing meals for exhausted NHS staff when his businesses like two Michelin starred The Hand and Flowers closed has led to him forming a charity cooking for the elderly & vulnerable.
“Making it through a recession made us stronger” Award-winning chef Tom Kerridge shares how he and wife Beth Cullen-Kerridge almost lost everything during the Great Recession in the late 2000s. Liz Taylor asks him about the ‘difficult business decisions’ that the couple had to make during that time, likening it to the situation that the COVID-19 hit hospitality and event industry faces today. In this episode of Events That Made Me, find out about his early beginnings, the meaning of the coveted Michelin Star, why he went through a huge weight loss and what (and in this case, who…) has been key to his business success. “If you’re lucky enough to be with the right person it cements foundations, it helps you bond much stronger."With a string of hit recipe books, restaurants and shows under his belt, Liz dives into the recipe that has made Tom Kerridge a success. Liz Taylor’s 30-year career in event planning has built an impressive portfolio of events, including celebrity weddings, charity fundraisers like Children in Need with Gary Barlow and huge gala dinners such as Winter White Gala at Kensington Palace for HRH Duke of Cambridge, as well as the Manchester United Champions League winning after party in Moscow and Coronation Street’s 40th anniversary celebrations. During lockdown in March, with the events industry on hold, she turned her attention to launching her own consultancy and realised a lifelong ambition in launching her own podcast. Liz Taylor Instagram - @liztaylorconsultancyTwitter - @ConsultancyLizFacebook - facebook.com/LizTaylorConsultancy LinkedIn - linkedin.com/in/liztaylor-tlc Website - liz-taylor-consulting.co.uk Tom Kerridge Instagram, Twitter, Facebook: @ChefTomKerridgeNext episode out 9th December!
Richard Coles and Nikki Bedi are joined by pub-loving celebrity chef Tom Kerridge who has been awarded two Michelin stars since opening The Hand and Flowers in Marlow. The pub celebrates its 15th anniversary with The Hand and Flowers Cookbook. Since opening the pub Tom has been a fixture of British cooking programmes and has famously lost 12st in weight. He has also turned his attention to the plight of British pubs in lockdown with his new BBC series Saving Britain’s Pubs. Comedian and television presenter Tom Allen is currently offering up an Extra Slice of Bake-Off on Channel 4 and has just published his memoir No Shame which describes the stigma of being ‘an outsider’ as a teenager in 90s suburbia. Naomi Riches was hit by a car while on a night out in London and spent months recovering from a head injury. Just four years later, Naomi would compete at the Beijing Paralympics, earning a Bronze medal for Great Britain. With a dogged determination to always do her best, she would eventually go on to net a Gold medal at London 2012. Julie McDowall went ‘viral’ on Twitter in January 2019 when she told her followers that she has synaesthesia and can ‘taste’ names. She is also an expert in nuclear war.And author Ken Follett shares his Inheritance Tracks.Producer: Laura NorthedgeEditor: Eleanor Garland
A pub with two Michelin stars is no ordinary pub and in what has been no ordinary year for the entire hospitality industry we sat down with celebrated chef Tom Kerridge in The Hand and Flowers to celebrate the publication of their cookbook, 15 years in the making. Why are pubs so important to communities and how do you keep that friendliness when serving food at the highest level? We spoke about the public house, the path to perfection and the right sauce to have with a bacon sandwich. Books mentioned: The Hand and Flowers Cookbook