Tom Kerridge Biography
Tom Kerridge (full name: Thomas Kerridge) is an English Michelin-starred chef who has worked mainly in the United Kingdom. He initially appeared in several small television parts as a child actor.
Kerridge decided to attend culinary school at the age of 18. Ever since, he has worked at a variety of British restaurants, including the Michelin starred Rhodes in the Square and Adlards.
However, he does not cook while at home and he has stated that his oven is the least used appliance in his home. He is also a season-ticket holder of Marlow F.C. Tom opened the pub The Hand & Flowers in 2005 with his wife. Kerridge won his first Michelin star in 2005 and also in the 2012 list, he won a second Michelin star.
He has made television appearances on the Great British Menu, MasterChef and Saturday Kitchen, and also fronted his own series How to Lose Weight For Good and Top of the Shop, both for BBC.
Kerridge attended Saintbridge Secondary School in Gloucester. Kerridge launched his own catering business, LUSH by The Hand and Flowers, which launched in April 2018. He also presented a BBC Two food program called Tom Kerridge’s Fresh Start in January 2019.
Tom Kerridge Age
Thomas Kerridge was born on 27 July 1973 in Salisbury, Wiltshire, England. He is 46 years old as of 2019.
Tom Kerridge Picture
Tom Kerridge Parents | Tom Kerridge Family
Tom’s mother is Jackie Kerridge. His parents divorced when he was eleven. He was born the elder of two brothers. His mother Jackie
held down several jobs while moving the now single-parent family around several housing estates in Gloucestershire.
Kerridge began cooking for himself and his brother after school while his mother was at work. At an early age, he also enjoyed riding his bike and visiting Westonbirt Arboretum.
Beth Cullen Kerridge | Tom Kerridge Wife
Herridge is married to sculptor Beth Cullen-Kerridge. The couple has been a powerhouse of a team since they met in 1997 at a mutual friend’s party. At that time, Tom was working all hours as a sous chef for Gary Rhodes in London, while Beth was dreaming of becoming a sculptor, working as Sir Anthony Caro’s assistant.
Kerridge has told author Paul Stenning: “My relationship with Beth is fantastic but in our first year living and working together she left me three times! It wasn’t what she was used to doing and for every penny you both own to be invested in the business, and for that to be virtually all you are doing with your time is hard. We had everything in our life in the one room and it was all above the place we were working, where I was putting in a 90 hour a week shift. It becomes a huge pressure on your relationship but it also cements it and makes it very strong. We’ve been through a lot together.”
Tom Kerridge Chef
Kerridge had his first role in a professional kitchen as a commis chef at Calcot Manor in Tetbury in 1991. He then moved around several restaurants as a chef de partie. Later, he joined Rhodes in the Square as sous chef under Gary Rhodes in 1999.
He then spent a further two years as sous chef at Odettes in London. Kerridge became head chef for the first time, at Bellamys Dining Room, and then at Great Fosters in Surrey in 2001. He has also said, “We were cooking fantastic food but it was a huge amount of pressure. I’d be there at 7:20 in the morning and leaving at 1 o’clock the next morning, six days a week. You’d never see daylight. I did that for three and a half years and loved it! Everything about it is full-on; and you have to love that about it. The buzz of completing the service and finishing late at night is incredible.”
Kerridge also moved back to London to become senior sous chef at Monsieur Max until 2003. This was before moving to Adlards in Norwich as a head chef once more.
Tom Kerridge Pub
Herridge opened his own gastropub,[9] called The Hand & Flowers in 2005 together with his wife. The pub gained a Michelin star in 2006. The Hand & Flowers gained a second Michelin star in the 2012 list, becoming the first pub ever to hold two Michelin stars.
He describes himself as “not a Michelin-star kind of guy”, which influenced his choice to open his gastropub.
Tom Kerridge Pork Belly
Tom’s signature is his take on a pig roast involving cooking pork belly in a bain-marie, which is then wrapped in skin and roasted. It is then accompanied by a stuffed pig’s trotter.
Tom Kerridge Weight Loss
Kerridge famously lost 12 stone in weight in the past. It is part of his lifestyle overhaul, he switched onto one particular diet plan.
Tom Kerridge Diet Plan | Dopamine Diet
Kerridge began to follow the “dopamine diet” – a lesser-known slimming plan. He cut down on his intake of carbohydrates, as well as starch.
He has also revealed his favorite “dopamine-rich” foods in the past. The foods include vegetables, hot sauce, tinned beans, herbs and spices, cream alternatives, cornflour, sweeteners, spray oil, stock cubes, and eggs.
Tom Kerridge’s Proper Pub Food | Tom Kerridge Pub Food
Kerridge presented his own BBC Two food program Tom Kerridge’s Proper Pub Food in 2013. In 2014, he hosted Spring Kitchen with Tom Kerridge, which was aired in a daytime viewing slot on BBC One.
Tom Kerridge Height
Kerridge has a 6 foot 3 inches stature.
Tom Kerridge Net Worth
Tom Kerridge Books
2019 – Lose Weight & Get Fit: 100 High-flavour Recipes for Dieting and Fitness
2018 – Tom Kerridge’s Fresh Start: Eat Well Every Day with All the Recipes from Tom’s BBC TV Series and More
2017 – Lose Weight for Good: Full-flavour Cooking for a Low-calorie Diet
2017 – Tom Kerridge’s Dopamine Diet: My Low-carb, Stay-happy Way to Lose Weight
2015 – Tom’s Table: My Favourite Everyday Recipes
2014 – Tom Kerridge’s Best Ever Dishes
2013 – Tom Kerridge’s Proper Pub Food
Tom Kerridge Turkey
Preparation time:
less than 30 mins
Cooking time:
1 to 2 hours
Serves:
Serves 6-8
Ingredients
For the crumble topping
100g/3½oz pork scratchings
100g/3½oz sourdough bread, broken into pieces and baked until crisp
100g/3½oz shelled pistachios, roughly chopped
50g/1¾oz dried cranberries, roughly chopped
2 tbsp fresh thyme leaves
1 orange, zest only
For the stuffing mix
800g/1lb 12oz sausage meat
400g/14oz onion, finely chopped and fried until translucent, cooled
100g/3½oz cooked and peeled chestnuts, finely chopped
160g/5½oz fresh breadcrumbs
1 bunch fresh sage, chopped
2 tsp salt
3 tsp cracked black pepper
100g/3½oz dried cranberries
1 tbsp juniper berries, crushed
20 rashers smoked streaky bacon (approximately 250-300g/9-10½oz)
For the turkey
2-2.2kg/4lb 8oz-5lb boneless and skinless turkey breast
140g/5oz brown sauce
bread sauce, to serve
Method
For the crumble topping, crush the pork scratchings and the sourdough pieces in a bowl. Add the pistachios, cranberries and thyme. Mix with your hands and set aside in a covered container.
For the stuffing, mix together all the ingredients apart from the bacon. Mix to combine.
Trim any bits of fat or membrane from the turkey. With a sharp knife, open out the turkey breast as if you are butterflying it. Place the turkey between two sheets of cling film and flatten it out a little with a rolling pin.
Cut two large pieces of aluminium foil and lay the turkey breast on top. Season with salt and pepper. Spread a generous dollop the stuffing mix in a 5mm/¼in layer onto the turkey breast and then use the foil to help you roll it up like a Swiss roll. Completely encase the turkey in the two layers of foil and secure with cook’s string at regular intervals along the length of the roll. Place in the fridge until needed.
Preheat the oven to 120C/250F/Gas ½.
Add 400ml/14fl oz boiling water to a deep roasting tin. Place a wire rack in the tin and place the rolled turkey breast on top. Cover the roasting tin with aluminium foil.
Roast in the oven for 1½-2 hours, then check the core temperature with a meat thermometer. You are looking for a temperature of 70C/160F. If it is not ready, place back into the oven and continue to cook until it reaches 70C/160F. Once cooked, remove from the oven, cover with aluminium foil and set aside to rest for 40 minutes. When cool enough to handle, remove the string and foil.
For the stuffing, preheat the oven to 170C/325F/Gas 3 and line a terrine mould or flameproof bowl with the streaky bacon, leaving some excess hanging over the sides. Pack the mould with the remaining stuffing mix and wrap the bacon over the top.
Bake in the oven for 45 minutes, or until the middle has reached 70C/160F on a meat thermometer. When cooked, remove from the oven and set aside to rest for 20 minutes.
After 20 minutes, turn out the stuffing and pat dry. Heat the grill to hot, then grill the stuffing until the bacon is crisp.
When rested, remove the turkey from the roasting tin and brush a thick layer of brown sauce over the top. Cover with the Christmas crumble mix, top with a little orange zest and serve straight away with the stuffing.
For more of Tom’s recipes, click here