Chef Tom Kerridge on the One Ingredient He Would Never Serve in His Michelin-Starred Kitchens

Step inside The Hand and Flowers, chef Tom Kerridge’s renowned two-Michelin-starred pub in Marlow, and you might quickly notice what is absent from the menu is as telling as what is present.

While the kitchen proudly serves British favourites such as pies and traditional puddings, exotic meats like ostrich or crocodile are conspicuously missing. In a recent TikTok Q&A session, when asked about the one ingredient that would never feature in his kitchen, Kerridge was unequivocal: “There’s quite a lot of exotic-style meats, things like ostrich or crocodile – it’s just nothing that would ever, ever, ever make an appearance on our menus.”

This stance aligns with Kerridge’s dedication to using local and British-sourced produce. Beyond simply serving these ingredients, he actively champions the farmers and fishermen who supply them. His ITV series and accompanying cookbook, “Tom Kerridge Cooks Britain,” chronicle his journey around the UK in a 1950s food truck, engaging directly with regional food producers and celebrating their craftsmanship.

Kerridge’s commitment extends to his appearances on BBC’s Great British Menu, where he notably became the first chef to win the main course category twice, elevating humble British ingredients like Aylesbury duck to banquet-worthy dishes. He later returned as a judge, continuing to advocate for the rich heritage of British farming.

Unlike some eateries that may use exotic meats as novel talking points, Kerridge focuses on showcasing traditional, familiar ingredients to their fullest potential. His approach is about refining classics, such as perfectly cooked pork belly or his signature slow-cooked duck, rather than relying on unconventional proteins to impress diners.

Kerridge also encourages eating seasonally – consuming produce at the time it naturally thrives locally – which enhances the quality of meals and reduces environmental impact by avoiding the energy costs of greenhouses and air freight.

Adopting seasonal eating habits need not be daunting. Starting points include subscribing to local vegetable box schemes, shopping at farmers' markets, and paying close attention to produce labels. To maintain seasonal eating through winter, Kerridge suggests preserving fresh harvests by storing or freezing, a rewarding practice that contributes positively to sustainability.