Tom Kerridge Reveals Struggles of Running a Restaurant Empire
Celebrity chef Tom Kerridge has spoken candidly about the challenges of running his restaurant empire, revealing that at least half of his establishments operate on a "minor profit" due to the current instability in the hospitality industry. According to an interview with The Guardian, Kerridge, 51, who runs the Michelin-starred pubs The Hand & Flowers and The Coach, admitted that despite his success, it is still a struggle to keep his businesses afloat.
Kerridge, who opened The Hand & Flowers alongside his wife Beth in 2005, has gained a total of three Michelin stars throughout his career, including a second for The Hand & Flowers and a third for The Coach. However, he revealed that out of his six sites, only three operate at a "very minor profit", two just about break even, and one is losing a significant amount of money. "It’s a constant battle of spinning plates and moving money to keep it bubbling along," Kerridge said. The source of this information was The Independent.
The struggles of running a restaurant empire were also echoed by Jamie May, head chef at Hand & Flowers, who spoke to The Guardian about the unpredictability of each shift. "I prepare every day like I’m going into war," May said. This sentiment was also expressed by Jeremy Clarkson, who shared his own struggles with his pub, The Farmer’s Dog, which he opened in 2024. Writing in The Times, Clarkson said: "The customers are coming. There’s no problem there. But turning their visits into a profit is nigh-on impossible."
Kerridge has been open about the challenges of running a high-end restaurant business, including criticism of his prices in the past. In 2023, he defended charging £35 for fish and chips in luxury department store Harrods, saying that the backlash no longer affects him and that he’s "learnt to deal with it". "I’m seen as a man of the people, so when I put fish and chips on for £35, they shout at me for it being expensive," Kerridge said. He went on to explain the supply chain behind a portion of fish and chips, highlighting the quality and sourcing of the ingredients.
The Independent reported that Kerridge has appeared on numerous TV programmes, including MasterChef and Saturday Kitchen, and currently presents Food and Drink for BBC Two. His restaurants have received widespread acclaim, with The Hand & Flowers being awarded its first Michelin star just a year after opening.
The struggles of the hospitality industry have been well-documented, with many high-end establishments facing significant challenges in recent times. As Kerridge and May’s comments illustrate, even successful restaurants can struggle to turn a profit, highlighting the difficulties faced by those in the industry. The Independent’s coverage of this story provides valuable insight into the challenges faced by restaurant owners and the measures they take to stay afloat.
According to The Independent, Kerridge’s comments highlight the harsh realities of running a successful restaurant business. With rising costs and increasing competition, it is clear that the industry is facing significant challenges. As a renowned chef and restaurateur, Kerridge’s insights provide a valuable perspective on the state of the industry.
The article by The Independent also reports on Kerridge’s reaction to criticism about the pricing of his menu items. As a TV personality and chef, Kerridge has faced criticism for the prices he charges for certain dishes. However, he has stated that he is no longer affected by this criticism, saying that he has "learnt to deal with it".
Kerridge has explained that some of his menu items, such as fish and chips, are made with high-quality ingredients that are sustainably sourced, which can drive up costs. This, combined with the rising costs of running a restaurant, can make it difficult to turn a profit. The comments from Kerridge and May demonstrate the challenges faced by restaurant owners and the measures they take to stay afloat in a competitive and often unforgiving industry.
