Celebrity chef Tom Kerridge, alongside his wife Beth Cullen-Kerridge, who is a sculptor and artist, manages an extensive business portfolio that includes five restaurants, a television production company, a consultancy firm, and a media enterprise.
Tom rose to prominence after his gastropub, The Hand and Flowers in Marlow, received its first Michelin star, which led to his appearance on the Great British Menu in 2010, where he later returned as a judge. He won the main course round in both 2010 and 2011, impressing judges with dishes such as his hog roast.
Despite these significant achievements in the culinary and television arenas, the 53-year-old Michelin-starred chef has candidly admitted facing substantial financial challenges. Tom and Beth experienced a loss of approximately £1.5 million on an events company they operated, chiefly due to the aftermath of the Covid-19 pandemic. He explained, “Loads, my God, loads. We lost £1.5m on a business. It was an events company and we sold it, but we took a massive hit. It was post-Covid, so there was nothing we could do. The business was working quite well until then.”
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Despite the financial setback, Tom recognises the positive outcomes stemming from this experience, particularly the connections made with Marks & Spencer (M&S). This partnership has resulted in his Gastropub food range and cookware line being available in stores nationwide. He stated, “But without that business, I wouldn’t have made any connections with M&S, who sell our pies.”
Currently, Tom describes himself as “financially stable” but acknowledges feeling a significant pressure to ensure the continued success of his other enterprises. This responsibility weighs heavily, especially given that over 200 colleagues and friends depend on their operations. He added, “If it all went wrong and we had to sell everything – then we’d be all right. But none of it is paid off [in full] and I have the responsibility of over 200 people who are work colleagues and friends, so there is a huge pressure in making sure that business works and it operates.”
Reflecting on his unexpected venture into television, Tom shared insights from his appearance on the Full Disclosure with James O’Brien podcast. He described his entry into TV as “an accident. A happy accident.” After being invited to compete on Great British Menu, he consulted with Beth, who advised him candidly about the opportunity: “I spoke to Beth about it and said, ‘what do you think we should do?’ It advertises your business, it’s amazing. The worst that can happen is you come across really bad. She said ‘don’t be a d***.'”
Tom Kerridge’s journey illustrates the complexities of balancing high-profile success with the realities of business risks and the resilience required to pursue new opportunities.