Michelin star chef Tom Kerridge on good relationships with suppliers & his bold food style

2 Michelin star chef Tom Kerridge from The Hand and Flowers and the Coach, talks about the importance of building good relationships with suppliers and how his dishes have become more complex which is why mise en place is so important for service. He describes his bold food style and talks about giving guests the best, simple, great tasting food. Read the full article www.thestaffca... www.thestaffca...
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[@gambit9351]

(From singapore) What a Talented chef!! Tom kerridge is one of my favourite chef out there, all his food is robust and strong in flavour. He should expand his business empire and open the hand and flowers in singapore.

[@davidcaballero9641]

This is the biggest portion of food ive ever seen for a michellin star dish xD

[@jordmcgorry8070]

Still my favourite chef alongside Gordon!

[@youtubeaddict1]

amazing looking dishes

[@jackstyles2251]

How do you make a black lemon purée?

[@00610228]

Usually with squid ink. I think hes tying the use of squid ink with the cuttlefish dolma garnish

[@chain-wallet]

yall got mustardayonnaise?

[@nancyjackson3909]

Proper food

[@mohammedhussain6749]

Wow he has lost a lot of weight for a guy who got a Michelin star for his chips

[@devinhalim5194]

That's huge portion