5 Minutes with Chef Tom Kerridge

You haven't drunk in over a decade. Does that influence the bar concept at all?

I haven't drunk for 13 years, but I was very good at it. My life experience in bars, pubs and clubs was quite an extreme one. I took on as much knowledge as possible early on. In hospitality, what I always love about alcohol, as opposed to the effect, is the quality levels, the produce, whether it's artisan beers, distillation or understanding flavour infusions. Even though I don't drink, I always hammer home that bars and drinks must be as well looked after as the kitchen.

I can also look at it from a more business-like perspective, understanding what creates an environment and taking a helicopter view rather than just being internal. Because sometimes if you work from the internal, you can't see the bigger picture.

Are people more interested today in where drinks come from?

People want to go out, enjoy themselves and be immersed in an exciting atmosphere. I do think people drink a lot less than when I was drinking, but they actually enjoy one or two really nice drinks and are interested in stories and finding something new – as opposed to just the effects of alcohol.

What sort of atmosphere are you creating at Georgie's?

We're trying to create a space that's completely accessible but also feels high-end and fun. The two [Kerridge's and Georgie's] operate side by side, with one or two chefs just working on the bar food. The bar menu is more snack-style, but with hot, tasty dishes. Kerridge's operates as a great space for a hotel, but also now has its own heart and soul that is bar-led, with a beautiful big plush curtain separating the dining room and the bar. They’re two very different spaces, with Georgie's a little more casual and vibey and a DJ playing on Saturday nights.

What's it like working as a husband-and-wife team?

We opened The Hand & Flowers 21 years ago and it's been an amazing journey. Not many people get the privilege to build businesses and work with their other half. Now, we have parallel lives – Beth is an artist and sculptor and I work as a chef and restaurateur. Beth is still involved in the day-to-day, especially in Marlow, handling accounts and making sure everything's running. The actual running of it comes down to myself, the managing director and the team.

When we first opened it was a very small group of people working quite hard together for long hours, and like any relationship where everyone’s working tightly you build this amazing bond. Over time, you grow as a business and as people. It's amazing we have been able to build a house, a family and a business together.

Where did the pirate theme come from?

Hospitality is such a mix of people, your educational background, wealth, sexuality, race, religion, the country you’re from – none of it matters. You're all in it together, pretty much like a pirate ship. If you gel it right and steer it in the right direction, like pirates you will be pretty successful. Behind the scenes, it's chaotic, but that's what makes it work.

What kitchen or bar had the most impact on you?

The only two Michelin-starred spaces I've worked in are my own. That's due to the people I've surrounded myself with. I worked for Gary Rhodes, a great figure in British culinary history, and Stephen Bull, one of the first British chefs to win a Michelin star.

I started cooking in the 90s, when there was no minimum wage or set hours – doing 80-100 hour weeks. That work ethic influenced me a lot. It was very difficult but I learnt to keep working, keep driving, keep pushing things.

What's the biggest thing you've learned?

As a chef, if you look after the ingredients, they look after you. Care for every ingredient, whether its lobster or Brussels sprouts and it will come out perfectly. From a business perspective, someone once said to me if it was easy, everyone would do it. That sticks in my head during tough times. You go, yeah okay, this is why you keep doing it, keep going.

You really celebrate British pubs. What does luxury mean to you?

We're so lucky to be in this gorgeous, beautiful hotel, but luxury isn't always about being over the top. It's about getting the little things right – comfort, warmth and being made to feel that nothing is a problem, anything is doable. You also have to remember, some people could come at a drop of a hat and not think twice, but for others they’ve saved up all year to spend a night in the hotel and eat with us, and it’s a real sense of occasion. So it’s making those people feel super special.

What would you tell someone to order first at Georgie's – drink and snack?

If you're a martini fan, try the martinis – especially the beef one, which is really interesting. For food, the flatbread pizza is really good, the burger is obviously great and the fried chicken is amazing. For dessert, try the ice cream with olive oil and olives – it’s beautiful.