Tom Kerridge
Originally from the West Country, his early career started in country house hotels and restaurants in Gloucestershire, he moved to London in his early twenties, where he worked with well known chefs such as Phillip Britton, Steven Bull and Gary Rhodes. Leaving London, he moved to Norwich where he was Head Chef at the one Michelin stared Adlards before setting up the Hand and Flowers with his wife Beth.ยท
In less than a year they gained themselves one Michelin Star,and have maintained that Michelin star since 2006...
6/10 and Buckinghamshire Newcomer of the Year in The Good Food Guide, 3 AA Rosettes and one Egon Ronay Star.
Tom was previously head chef at Adlards in Norwich (one Michelin star), and senior sous chef at Monsieur Max in Hampton (which also had one Michelin star). Before then, Tom cooked at London restaurants including Odettes, Rhodes in the Square, Stephen Bull and The Capital.
