Tom Kerridge, the acclaimed Michelin-starred chef, has revealed the one kitchen ingredient he consistently relies on to elevate his cooking: crispy chilli oil. Known for sharing cooking tips, recipes, and health advice, Kerridge describes this ingredient as a staple he uses on “absolutely everything”-from breakfast omelettes and pasta to comforting cauliflower cheese and even brie.
Kerridge told The Guardian that he regularly orders multiple jars of crispy chilli oil at a time to ensure he never runs out. While it may not be the first condiment that springs to mind for many cooks, he praises its unique combination of texture and flavour, which perfectly enhances everyday dishes.
“Honestly, this chilli oil is the naughtiest product in the world; it feels like it is everything that is lush about Chinese food,” Kerridge said. “It’s not too hot and spicy, but it’s clearly chilli. It’s that crunch, that crispness, that saltiness, those lovely umami flavours.”
He added, “I put it on absolutely everything. There’s a black bean one as well but the crispy chilli is texturally the best. I always use it as a condiment to finish, or as a seasoning, because it’s so salty. Anything that’s a bit soft, where you want a bit of crunch on the top, it’s perfect for. On cauliflower cheese, macaroni cheese, sprinkled on an omelette, on cold meats. A couple of nights ago I just put it on a piece of brie. Lush.”
Kerridge emphasises that crispy chilli oil works best as a finishing touch rather than being cooked into dishes. It adds texture, saltiness, and a rich umami flavour especially to soft foods such as pasta, cheese, and eggs.
This culinary insight comes as Kerridge continues to maintain a healthier lifestyle following a significant personal transformation. After becoming a father in 2015, he made major changes to his diet and habits, cutting out alcohol, carbohydrates, and sugar. These efforts helped him lose around 12 stone (approximately 76kg) over three years, a change he has openly discussed alongside his ongoing passion for creating indulgent comfort food.
In addition to his cooking and television work, Kerridge has spoken candidly about his and his son’s ADHD diagnoses, explaining how understanding his neurodivergence helped him thrive in the fast-paced environment of professional kitchens and media production.
Away from the kitchen and studio, Kerridge is also a vocal advocate for the hospitality industry, regularly campaigning for greater support for pubs, restaurants, and independent businesses across the UK.