Tom Kerridge
speaker
365 appearances
1 recordings
1 series
first heard Jul 2026
last heard 15 Jul
Tom Kerridge’s voice in public audio — every appearance, attributed to the second.
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recordings per month · last 12 monthsRecordings per month over the last 12 months — 1 in all, peaking in Jul 2026 with 1.
Appearances
those regional dishes that they're so protective of so i fully load it with this is my version nice bloke from gloucester like never visited here before cooked pasta a couple of times this is my version of using your ingredients to something that i hope you're like not going i'm gonna cook you your dish do you have to be yeah of
you have to be a little bit so it is a little bit nerve wracking particularly doing things like like there's a I did a with the truffle guys they did like a truffle mac and cheese thing and you're just like and it's delicious and it's amazing but there was nothing really that was truly authentic Italian about it like I mean apart from it was pasta and it was truffles and it was Italian cheeses with it but they wouldn't necessarily have done it the same way but I mean they ate it and said it was nice it might be for TV you know what it's like in TV land people go oh it's delicious I mean how many times have you eaten something on telly and gone oh that's great but really gone what on telly what
Imagine the producers going, oh, my God.
Oh, my God.
Put it camera free.
Get rid of it.
And I actually do love it.
I don't think they'd mind.
I'm not the booker for Saturday.
there's a couple of them that are really good sunday brunches are good and as well but also there's a lot of dishes that go in there like if you sit on the panel for the whole thing you get like you know you get you get fed well yeah the thing with saturday with sunday brunch is you are on there at nine o'clock on a sunday morning and the first thing they're doing is a curried bargy and you're like lads how are you
Yeah.
Yeah, I think you have to as a chef.
So, because like back in the day when I was first training all through the 90s in basement kitchens in centre of London and you were doing, you'd be in bright and early, like seven o'clock in the morning and you would be pushing and you would be doing, you're not just having bread, you're not tasting bread, you're doing things for lunch or for dinner and you're trying to, you're testing, like,
Well, we used to make our own black pudding back in the day when it was legal to use the blood.
And you used to have to... It's not anymore.
You have to use freeze-dried or whatever.
But you used to be able to get raw pig's blood and then be able to... So you have to cook... But you'd have to taste it for the seasoning because once it's cooked, you can't add any extra seasoning.
Yeah, raw blood at 7.30 in the morning.
The worst is if... That was back in the day when I was working in the mill.
So you might...
Showing 201–220 of 365 · page 11 of 19
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