When he thinks about his role as a chef, Tom Kerridge says he’s “much more like Gareth Southgate now rather than Jack Grealish”.According to Kerridge, who turned 50 earlier this year, chefs tend to “get to a point where age is a real thing”, he says.
“You haven’t necessarily got the same energy to be in a kitchen at the same point. Being a chef, you know when you’re in it and you’re in your early 20s, up to mid-20s and then into early 30s – those are your primetime. The level that we were cooking at or do cook at – you’re a Premier League footballer or rugby player, you’re in that zone at that level.
“There’s no other restaurant type or style would you be able to go somewhere and have a Peruvian-style cured fish dish like a ceviche as a starter or a Korean BBQ mackerel, followed by some kind of prawn tikka, or a Mexican burrito, and then a treacle pudding. Only in pubs, and everything cooked beautifully, everything served really nicely.” Kerridge says pub menus are a “wonderful reflection of how good and how vibrant and how forward-thinking our food scene has become”.
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