‘It has always been a dream of mine to open a restaurant in the capital’
Obviously getting the Michelin star was a big thing for the restaurant, but other than that, its that business has grown all the time, that we’ve kept moving forward, whether that’s been refurbishing the restaurant, changing the food, or updating the service.
Ahead of his new BBC series, two Michelin-starred chef Tom Kerridge tells us about his mission to make healthy food delicious with his revolutionary new diet book
My mentor, Chef Alain Solivérès. I’ve learnt so much from him and his knowledge, expertise and passion for cooking still inspires me to this day. I worked with him for eight years and during that time, he taught me to live and breathe excellence in my cooking- something that I strive for everyday. He shared with me the importance of cooking with fresh, seasonal produce and to cook from the heart.
No matter what I am cooking I want it to be as simple and fuss free as possible. Everything must be absolutely delicious, of course, but whether you are entertaining a handful of close friends , cooking a family meal or creating a buffet party, the last thing you need is stress in the kitchen.