Tom Kerridge has revealed the one type of ingredient he would never serve in his Michelin-starred restaurants, including his flagship venue The Hand and Flowers in Marlow.
The 53-year-old chef, who has earned two Michelin stars for the pub, responded to a question from follower John McKay on TikTok: "What is the one ingredient that will never enter your kitchen?"
Kerridge replied: "Do you know what, there's quite a lot of exotic-style meats, you know. Things like ostrich or crocodile or – it's just nothing that would ever, ever, ever make an appearance on our menus."
Why exotic meats are off the menu
It's likely that the chef swerves these ingredients because he is a champion of UK produce. On his menus, you can expect to find British dishes like pies, roast dinners and sticky toffee pudding.
Kerridge has also created his own show and companion book, Tom Kerridge Cooks Britain, and is a judge on Great British Menu.
The blurb of his book reads: "I have created recipes that showcase the very best of British ingredients, using simple techniques and bold flavours to bring out their unique qualities. Each recipe is built around a hero ingredient, showing how fresh, seasonal ingredients can take a dish to a whole new level."
Kerridge's career journey
Kerridge trained as a chef and built experience in professional kitchens before moving into senior roles.
In 2005, he became a known name through The Hand & Flowers in Marlow, Buckinghamshire – a pub he helped turn into a destination for ambitious, produce-led cooking. The Hand & Flowers went on to win two Michelin stars, a rare achievement for a pub setting, and it cemented his reputation for elevating familiar British food rather than chasing fine-dining formality.
Alongside running restaurants, he's become a recognisable media figure through cookbooks and TV appearances, which helped mainstream his "posh pub grub" style. He famously served up the main course on series five and six of Great British Menu – and has since returned as a judge on the popular BBC television series.
