Celebrity chef Tom Kerridge has revealed that crispy chilli oil is his essential finishing ingredient, which he adds to 'absolutely everything' from omelettes and pasta to cauliflower cheese and even brie. The Michelin-starred chef, known for his culinary tips and healthy eating guidance, admits he orders several jars at a time because he never wants to be without it.
Crispy Chilli Oil as a Finishing Touch
Speaking to the Guardian, Kerridge explained why crispy chilli oil has become his go-to condiment and disclosed the wide variety of dishes he adds it to. He said: "Honestly, this chilli oil is the naughtiest product in the world; it feels like it is everything that is lush about Chinese food. It's not too hot and spicy, but it's clearly chilli. It's that crunch, that crispness, that saltiness, those lovely umami flavours."
Kerridge noted that the oil works best as a finishing touch rather than a cooking ingredient, adding texture and umami to soft foods like pasta, cheese, and eggs. He said: "I put it on absolutely everything. I order four jars at a time. There's a black bean one as well but the crispy chilli is texturally the best. I always use it as a condiment to finish, or as a seasoning, because it's so salty. Anything that's a bit soft, where you want a bit of crunch on the top, it's perfect for. On cauliflower cheese, macaroni cheese, sprinkled on an omelette, on cold meats. A couple of nights ago I just put it on a piece of brie. Lush."
Weight Loss Journey
The 53-year-old chef previously discussed the significant lifestyle changes that enabled him to lose 12 stone. He disclosed that becoming a father in 2015 spurred him to transform his health, as he wanted to be fit enough to watch his son grow up. He eliminated alcohol, carbohydrates, and sugar from his diet, losing around 12 stone (roughly 76kg) over three years. Kerridge has since spoken about maintaining a healthier lifestyle while continuing to create indulgent recipes for television and his restaurants.
ADHD Diagnosis and Kitchen Life
Kerridge has also revealed that his son's ADHD diagnosis ultimately led to his own, which helped him understand why he thrives in the fast-paced environment of a professional kitchen. Speaking to the i, he said: "It's really helped me to understand myself and why I am so lucky to have found cooking. People who aren't neurodivergent will walk into the kitchen and it can fill them with fear because there is so much going on: fire, ice, noise, orders pinging in and nine conversations going on at once. But that's an environment that makes me come alive. It's the same with making television programmes. Cameras, lights, mics... a wind blowing pepper into my face as I try to cook on a beach."
Beyond television, Kerridge has become a vocal advocate for the hospitality sector, frequently calling for greater support for pubs, restaurants, and independent businesses.
