The chef talks about taking up running, his worries for his industry – and why politicians should stop calling restaurant work ‘low-skilled’
“The mix maybe hasn’t risen enough, or the tin is too big,” says Tom Kerridge. “Is it a wholemeal flour?”
It’s not every day that an affable Michelin-starred celebrity chef drops by, even if it is via the power of Zoom, and it just happens to coincide with my lockdown loaf emerging from the oven. Of course, I share the magic moment. It’s not my proudest attempt at sourdough – today’s is under-risen, possibly overdone, not entirely un-brick-like.
Surely the question should be: ‘Why is food so cheap?’ Why can you buy a packet of chicken breasts for £1.99?
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