Wire report
Cooking with Tom Kerridge, the Michelin ‘meatfluencer’
The star chef demystified the restaurant scene with his love of a welcoming pub. Now he explains why hospitality is in crisis – and how to make a sublime venison chilli Tom Kerridge is the king of meat: first as a chef, transforming pub classics like pork belly into Michelin-starred fare at The Hand and Flowers in Marlow 20 years ago, and later opening The Butcher’s Tap and Grill in the same village; then as a cookery writer: his Outdoor Cooking – The Ultimate Modern Barbecue Bible of 2021 is well named, being both as comprehensive and as worshipful as a holy book; and recently as a “meat-fluencer”, making gorgeous skills videos on Instagram and YouTube . That was just destiny, he says (more or less). “When you’re cooking in a classic brigade system, the sections are like a larder: you’ve got starters, you’ve got garnish, you’ve got meat and fish, you’ve got pastry. The meat is the lead
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The star chef demystified the restaurant scene with his love of a welcoming pub. Now he explains why hospitality is in crisis – and how to make a sublime venison chilli Tom Kerridge is the king of meat: first as a chef, transforming pub classics like pork belly into Michelin-starred fare at The Hand and Flowers in Marlow 20 years ago, and later opening The Butcher’s Tap and Grill in the same village; then as a cookery writer: his Outdoor Cooking – The Ultimate Modern Barbecue Bible of 2021 is well named, being both as comprehensive and as worshipful as a holy book; and recently as a “meat-fluencer”, making gorgeous skills videos on Instagram and YouTube . That was just destiny, he says (more or less). “When you’re cooking in a classic brigade system, the sections are like a larder: you’ve got starters, you’ve got garnish, you’ve got meat and fish, you’ve got pastry. The meat is the lead
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What happened
According to The Guardian’s source item, Cooking with Tom Kerridge, the Michelin ‘meatfluencer’, The star chef demystified the restaurant scene with his love of a welcoming pub. Now he explains why hospitality is in crisis – and how to make a sublime venison chilli Tom Kerridge is the king of meat: first as a chef, transforming pub classics like pork belly into Michelin-starred fare at The Hand and Flowers in Marlow 20 years ago, and later opening The Butcher’s Tap and Grill in the same village; then as a cookery writer: his Outdoor Cooking – The Ultimate Modern Barbecue Bible of 2021 is well named, being both as comprehensive and as worshipful as a holy book; and recently as a “meat-fluencer”, making gorgeous skills videos on Instagram and YouTube . That was just destiny, he says (more or less). “When you’re cooking in a classic brigade system, the sections are like a larder: you’ve got starters, you’ve got garnish, you’ve got meat and fish, you’ve got pastry. The meat is the lead
Context
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Primary source: Cooking with Tom Kerridge, the Michelin ‘meatfluencer’ via The Guardian. VINI cites and links the source; it does not reproduce the publisher’s full article text without rights clearance.
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- Cooking with Tom Kerridge, the Michelin ‘meatfluencer’The Guardian - 2026-09-26T07:00:29+00:00
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