An excellent piece was published in The Guardian this week, in conversation with chef Tom Kerridge, the Gloucestershire born 2 Michelin Star Chef and business owner.
I love Tom Kerridge. In my mind he is one of, if not the, most important public figure in hospitality at this moment. I wrote about him previously following his series “The Hidden World of Hospitality” on the BBC in 2023.
He has become a regular on our screens, now featuring as a judge on Great British Menu, appearing as a guest on Sunday Brunch, popping up with plenty of cookery shows, as well as the other documentary series he has presented including “The Hidden World of Hospitality”. All of this is alongside running his renowned restaurants, pubs and events.
From the Tom Kerridge website, above: 2 Michelin Star Hand and Flowers | Below: 1 Michelin Star The Coach
I think it’s his warm personality, evidently great sense of humour, and his wonderfully endearing south-west twang that have all contributed to his popularity.
The reason for me that he is so vital to the industry, is that he presents the side of hospitality that was completely ignored or at least wasn’t popularised in the 80s and 90s with the rockstar or dictatorial personas created by the likes of Marco Pierre-White or Gordon Ramsay.
How much of Ramsay’s bluster was genuine is unimportant to me. It showed a face that fascinated viewers, but made kitchens – and hospitality in general – seem unwelcoming and closed off in a professional sense to most; an industry and career made unattractive and not remotely permeable to the likes of us mere mortals.
Kerridge, on the other hand, welcomes viewers into his world. Whether taking us through his own kitchens and allowing us to meet his teams, or introducing us to “the hidden world”; he is showing us that this career path that consumers often take for granted, is something we should not only be grateful for, but should be hugely admired.
BBC Series that everyone should watch
The article explains Kerridge’s formative professional years and involves a candid discussion about his relationship with alcohol. It also outlines his thoughts about hospitality’s future and the current perils that we have all heard and read about threatening our favourite food and drink spots.
It’s a fascinating conversation that I urge everyone to read, particularly those with an interest in hospitality.
The term ‘National Treasure’ gets bandied around a bit too much I know, so I’m not going to explicitly attach that moniker to him here. All I’ll say is that the nation should treasure him… Yep. I’ll leave it at that.
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