tom kerridge recipes

Tom Kerridge

As the most down-to-earth but high-flying chef on the food scene, Tom Kerridge recipes are “proper lush“. Big flavours and beautifully crafted yet accessible food.

‘Every day I try to make each dish as good as it can be: my personal best ever. I like getting the balance of taste and texture just right, using familiar ingredients and creating big, intense flavours. Now, I hope you’ll use my recipes to make some best ever dishes of your own.’ Tom Kerridge

Thanks to his Dopamine Diet, Michelin-starred chef Tom Kerridge has shed eleven stone over the past three years. That’s the same as 70 bags of sugar.


The king of beautiful pub food has collected all of his best ideas into this proper cookbook, ready to warm the world on a grey day and restore the nation’s good mood.


tom kerridge recipes book
With more than 100 Tom Kerridge Recipes his Best Ever Dishes brings spectacular cooking to the home kitchen.

tom kerridge recipes book
Tom’s Table features 100 delicious everyday recipes so that anyone can achieve his Michelin-starred cooking at home. This is the sort of food you’ll cook again and again and again.

Tom Kerridge Recipes

Tom Kerridge Recipes for Success

beth kerridge and tom kerridge restaurant awardTom Kerridge began cooking as an 18-year-old commis chef in his native Gloucestershire. Enthralled by the camaraderie and intensity of a professional kitchen, he made his way up the industry ladder and opened his own gastropub, the Hand and Flowers in Marlow, Buckinghamshire, in 2005. Within a year it had won a Michelin star, and it was awarded a second in 2012. Kerridge has since appeared on various culinary television programmes; his latest series is Tom Kerridge’s Best Ever Dishes, and an accompanying book is out now. He lives in Bisham, near Marlow, with his wife, Beth,a sculptor.

Cooking My parents divorced when I was young, and my mum did lots of jobs to make ends meet. As the eldest I was often left to cook for my brother and me. I used to add things to simple dishes to make them a bit nicer, even if it was just a splash of Worcestershire sauce and some cheese on our beans on toast.

Becoming a chef My first job in a kitchen was as a commis chef. I just needed a job and didn’t know what I was getting into, but I was immediately taken with it. Messing around with some lads in a room full of knives and fire was so exciting; it was like being with a bunch of pirates. I’m very lucky – I don’t see it as a job at all. I’ve never had a Monday morning feeling in my life.

Routine My alarm wakes me up at 6.15 every morning and I go to the swimming pool at a hotel up the road. On a busy day I swim a kilometre; on a relaxed one I’ll do a mile. Then I come home and shave my head. I can’t start the day without my head freshly shaved, for some reason. After a light breakfast I bounce off to work. I’m in the kitchen most of the week, but I do so much other work – such as television, books and recipe developing.

Weight loss I’ve lost nearly nine stone in the last year or so. I’ve done it by going teetotal, taking up swimming and watching my carb intake. I stopped eating carbs late, and have got into eating fruit: I love apples and grapes as a snack now.

Michelin man The two Michelin stars we were awarded were really just a bonus for us, albeit an amazing one. We never set out to chase awards: we simply wanted to make great food and serve it in an environment people would feel comfortable in. As a little mascot, my friend bought me a Michelin Man statue when we won the first star.

Marlow FC My favourite thing apart from cooking is watching football. I’m a season-ticket holder at Marlow FC, where the Hand and Flowers is the main kit sponsor. Ninety minutes of standing in the rain with my mates watching football is one of the few times I truly get away from cooking.

Inspirations In cooking you learn by rote, but I’m still always, always reading cookbooks. I love Jamie Oliver and Rick Stein – anyone who is extremely passionate about what they do interests me. Beth and I eat out only about four or five times a year, but when we do I’m no critic – the novelty of not cooking for myself is a treat, and it’s always fascinating to see what other chefs are doing with the same ingredients.