A passion ignited by home cooking
Tom’s path to becoming a chef was influenced by his early experiences in his mother’s kitchen. With her background as a trained chef, Tom was exposed to the culinary world from a young age. “When I was 15 or 16, I started cooking a lot with her,” Tom recalls. His formative years were spent at Thanet College in Kent, a prestigious institution for catering where he first encountered the renowned chef Gary Rhodes. “I went up to him and asked if I could work in one of his restaurants for a week. It blew my mind,” Tom says. The experience taught him the true potential of food, a revelation he vividly the incredible bread and butter pudding he tasted during his time with Rhodes. This dish's recent revival on the Kerridge’s Bar & Grill menu reflects Tom's journey and perfectly ties in with his love for classic flavours, reimagined in his own culinary creations.
Driving passion and creating a unique dining experience
Today, Tom channels his passion into his current role, with full confidence that Kerridge’s Bar & Grill is among the best dining rooms in London. 'It’s beautiful, and we have everything here to create something amazing,' he says. For Tom, the real inspiration lies in the freedom to shape the menu and create a unique dining experience. His vision includes reviving the theatre of dining with table-side services, a nod to the elaborate dining experiences of the past but presented in a contemporary, less formal style.
Seasonality and simplicity in menu development
Tom’s approach to menu development is deeply rooted in the seasons. He meticulously plans around the availability of ingredients, providing examples like September grouse and summer asparagus. 'We’re really conscious about what’s in season,' he explains. This focus on seasonality ensures that dishes, such as chicken with chasseur sauce, are both delicious and true to the ingredients’ peak flavours.
French training meets modern trends
Tom’s French culinary training plays a significant role in his menu, blending classic sauces with British comforts, such as sauce vierge and sauce reform. 'We want to be at the forefront of this revival, as classic French staples are making a massive comeback on the London food scene,' he says. His commitment to classic techniques while embracing modern trends showcases true culinary artistry. 'It feels like our time, our era.
Building a strong team and fostering a positive environment
A cohesive team is crucial in any successful kitchen. Tom highlights the strength of his core team, which includes a Roux Scholarship winner and individuals with experience from Chiltern Firehouse. 'Our core team is really, really strong,' he says. Tom’s leadership style is centred around organisation and foresight, fostering a supportive environment where stress is managed constructively, rather than creating a high-pressure atmosphere.
The reality behind the kitchen door
Contrary to the high-stress portrayals seen on TV shows, Tom prioritises a positive and respectful working environment. “We don’t believe in screaming or swearing,” he says, emphasising the importance of fostering confidence rather than fear. His approach has contributed to a team that remains long-term and flourishes under his guidance.
A favourite dish: nostalgia meets innovation
When asked about his favourite dish on the menu, Tom reveals a personal connection to the bread and butter pudding, a nostalgic favourite. However, he also highlights the Barnsley chop as a standout. “It’s simple looking on the plate, but it packs a punch,” he describes. The lamb is cooked slowly and delicately, paired with a complex sauce that elevates the dish while maintaining a sense of simplicity.
Tom’s story is a compelling narrative of culinary passion and innovation. From his early influences to his current role at the helm of a top London restaurant, his journey reflects a deep commitment to both his craft and his team. As he continues to push boundaries and create memorable dining experiences, Tom remains a significant figure in the vibrant London food scene.
