Tom Kerridge, the well-known TV chef, has shared candid insights into his upbringing on a council estate in Gloucester, describing a childhood marked by financial hardship but also a sense of normality within his community.
Following his parents' divorce when he was 11, Kerridge and his brother moved across various housing estates in Gloucester with their mother. Despite the financial challenges, Kerridge reflected in The i Paper’s How I Manage My Money series that a lack of money was simply a part of life, not something that felt unusual.
“Zero, there was none there,” Kerridge said when asked about his family’s finances during his childhood. “I grew up in a single-parent family on an estate in Gloucester. It was my mum, myself and my brother. My mum had two jobs - she worked as a secretary for the council, and then washed up in the evenings.”
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He noted that because many families in his area were in similar circumstances, he never felt like he was at a disadvantage. “There were so many hand-me-downs and swapsies and it wasn’t weird,” he explained. “There was no social media; there were only four or five channels on the telly. As a young kid growing up, you didn’t really have anything to measure it against.”
Kerridge attended Saintbridge School in Gloucester, and at 18, he secured his first role as a commis chef at Calcot Manor near Tetbury, earning £7,500 a year in 1991. His early experiences laid the foundation for a successful culinary career.
Today, Kerridge is recognised as one of the UK’s leading chefs. He owns five restaurants, a television production company, a consultancy, and a media company, employing around 200 people. While his financial status has improved significantly, he admits to feeling “huge pressure” to ensure the continued success of all his ventures to support his colleagues.
Regarding investments, Kerridge prefers property over stocks and shares. At 53, he is uncertain about what retirement might look like, saying, “I can’t imagine.”
Recently appearing as a guest on Celebrity MasterChef, Kerridge also revealed his dislike for inactivity. Following a minor operation that required rest, he was “so bored” by day two and expressed surprise at those who enjoy sitting down to watch box sets.
He also engaged with fans on TikTok, where he was asked which ingredient would never enter his kitchen. Kerridge responded that exotic meats such as ostrich or crocodile would “never, ever” appear on his menus.
Kerridge’s story illustrates resilience and determination, highlighting how early financial challenges shaped his path to success in the culinary world.