Tom Kerridge his business is 'losing a lot of money' as he shares financial difficulties
Tom Kerridge, the culinary maestro behind six dining spots including the two-Michelin-starred The Hand and Flowers, has opened up about his financial woes.
Despite his star-studded reputation, Tom confessed that managing his empire is no piece of cake. He revealed the delicate juggling act required to keep his establishments afloat.
In a candid chat with the Guardian, the Great British Menu icon, despite his prestige in the industry, admitted to a "constant battle".
Tom, who conceded that three sites did indeed run at a profit, explained that this isn't the case with them all. In fact, he has to engage in the practice of "spinning plates" to keep things "bubbling".
Tom told the Guardian: "We have six sites and I would say three operate at a very minor profit, two just about break even, and one's losing a lot of money. It's a constant battle of spinning plates and moving money to keep it bubbling along."
(Image: Getty Images)
Meanwhile, Jamie May, head chef and butcher at Kerridge's Butcher's Tap and Grill in Marlow, shared his own insights into tackling the industry's ups and downs, saying: "I prepare every day like I'm going into war."
Tom isn't shy about voicing his concerns over the hospitality sector's hurdles, having previously penned his insights for a Guardian article in 2024.
The chef, who was writing before the general election, spoke about rising food prices, including olive oil and eggs, energy bills, business rates and 20 per cent VAT rates, saying that it's "no surprise" that so many restaurants were closing.
Following Labour's ascension to power, in a fresh interview, Tom offered a "six out of 10" for the new government but criticised the National Insurance increase (declared in April) as "slightly ill thought out".
(Image: Getty Images)
On a lighter note, Tom has also recently divulged his top tip for an impeccable barbecue, which essentially boils down to picking superior charcoal. He suggests opting for "bigger", which retains heat for extended periods.
While in a conversation with the Western Mail, Tom went on to emphasise that investing in some high-quality charcoal can be incredibly beneficial. According to him, it could "last twice as long" as the budget-friendly options and provide a more consistent cook on your barbie.
And when it comes to burger preparation, Tom also championed homemade versions, with the chef encouraging the use of freshly minced beef. He recommends using some lean mince, with seasonings incorporated post-shaping.
With meats, he recommended slow-cooking: "It's quite good to braise things and slow-cook them in the oven first, in a dry rub or marinate, then leave them to cool and reheat them on the smokiness of the barbecue - the best of both worlds."
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