From his broken Michelin man to his weighty fitness plan, chef Tom Kerridge shares the little things he treasures most.
I was awarded an honorary doctorate from the University of Gloucestershire in 2015 for my culinary achievements. I didn’t do well in school – I’m more practical than academic – so I left before taking my GCSEs. I always knew I would find out what I wanted to do and achieve something, though.
Friends gave me this Michelin man when I won my first star [for The Hand and Flowers in Marlow, Bucks, in 2006]. He was fixed to the pub’s rafters but fell and smashed. Now he has a sling and I love him even more.
These weightlifting gloves represent the commitment I made about five years ago to lose weight. It started with swimming, now I’m more in the gym. I particularly enjoy weightlifting, which I do four or five times a week – but I’d do it every day if I could.
This picture was a Father’s Day gift from my wife Beth. It was taken at Pub in the Park – the food and music festival that we run. My little man, Acey, who’s now three, was 18 months old. He was up on stage with me and Raymond Blanc, eating chocolate.
Winning Celebrity Mastermind in 2015 was terrifying but amazing. My specialist subject was the band Oasis. I researched like crazy, staying up all night. When it came to the general knowledge bit, I smashed it. I had no idea I knew so much random stuff.
I’m proud of growing up in Gloucester. It’s full of hard-working, salt-of-the-earth people and revolves around Saturday afternoons at the rugby ground. Now I only get to one or two games a season but I cherish my Gloucester shirt.
Being asked to provide a quote for the 25th anniversary edition of Marco Pierre White’s book White Heat was one of the proudest moments of my career. Marco changed everything: he made kitchens exciting.
I wear white trainers every day and have more pairs than I can count. Five years ago, for my 40th birthday, staff at The Hand and Flowers [which now has two Michelin stars] took a pair and had them cast in bronze. They now hang on the wall of that pub. It was such a special gift.
Tom’s new cookbook Fresh Start is published by Featherstone, price £26; the TV series airs on Wednesdays on BBC Two at 8pm
Interview by Charlotte Pearson Methven