Cooking with Tom Kerridge, the Michelin ‘meatfluencer’
The star chef demystified the restaurant scene with his love of a welcoming pub. Now he explains why hospitality is in crisis – and how to make a sublime venison chilli
TL;DR
- Tom Kerridge's career spans Michelin-starred restaurants, pubs, and successful cookery writing and social media content.
- He emphasizes cooking with love and respect for all ingredients, regardless of cost.
- Kerridge advocates for venison as an all-year-round meat, explaining how to enhance its flavor.
- He discusses his formative experiences in kitchens, from posh hotel restaurants to intimate, busy establishments.
- Kerridge champions the pub as a welcoming space for everyone, regardless of background.
- The hospitality industry is facing significant financial challenges due to increased food and energy costs, business rates, and labor expenses.
- Kerridge is actively campaigning for a reduction in VAT for the sector.
- A detailed recipe for venison chilli is provided, including tips for roasting meat and achieving deep flavor.
- Kerridge prefers robust, chef-proof cast-iron pans for their durability.