Tom Kerridge

Tom Kerridge joined culinary school in Cheltenham at the age of eighteen, where he first fell in love with the industry. His kitchen career started in country houses and hotels across Gloucestershire before he moved to London to work with the likes of Philip Britton, Gary Rhodes, and Steven Bull. He later became the Head Chef of Adlards, before opening The Hand and Flowers in Marlow, where he and his wife Beth turned the run-down pub into a Michelin-starred gastropub. The Hand and Flowers soon became a huge success, gaining two Michelin stars, the first pub to do so in the Guide's history.

Success led to the opening of The Coach, which similarly serves refined British classics and became renowned for its high quality of food and cosy atmosphere. The Coach followed suit as it grew in culinary acclaim, achieving its first Michelin star. You can also find Tom at The Bull & Bear in Manchester, Kerridge’s Bar and Grill in London, and The Butcher’s Tap in Marlow, Tom’s traditional butchers’ shop that serves the highest quality meat prepared by expert butchers.

Tom's BBC Two series Proper Pub Food became an overnight success with excellent ratings and his fan base grew weekly as the series was broadcast. Accompanying the show Tom’s first book of the same title became a best seller. He then presented his second series, Best Ever Dishes, which again proved extremely popular, along with his bestselling book of the same title. He has also presented Bake Off Crème De La Crème, The Food Detectives, The Best of British Takeaways, and Food and Drink. Tom has appeared on Market Kitchen, MasterChef the Professionals, numerous Saturday Kitchen’s, and has competed and won the main course twice on Great British Menu, subseuquently becoming the Head Judge for the series.

Tom is all about the eating experience. This led him to fuse his love for food, music, and good beer, into his own festival Pub in The Park. It has become the UK’s biggest celebration of food and music, featuring award-winning restaurants, live music, and, of course, great food.