Tom Kerridge's net worth stands at an impressive £4 million, though some sources estimate it closer to £3.5 million. His remarkable experience from humble beginnings to culinary stardom shows how this celebrated chef built his fortune through determination and talent.
The life-blood of Tom's success story started in 2005 with the opening of his first restaurant, The Hand & Flowers, with his wife. The groundbreaking establishment earned its first Michelin star in just 10 months. His place in culinary history became cemented in 2012 when The Hand & Flowers became the first pub that ever received two Michelin stars.
His collection of bestselling cookbooks has added by a lot to his wealth, with his first publication "Tom Kerridge's Proper Pub Food" selling between 250,000 and 300,000 copies.
Tom has openly admitted that running a restaurant empire comes with its challenges. He disclosed that not all his establishments are profitable, which requires him to constantly "spin plates" to keep his business interests "bubbling".
In this piece, we'll explore his complete financial experience, starting from his first professional kitchen role as a commis chef at Calcot Manor in 1991. His journey continues today as one of Britain's most successful culinary entrepreneurs.
How Much is Tom Kerridge Worth Today?
Recent reliable estimates show Tom Kerridge's fortune stands at approximately £3.5 million. This impressive number comes from his various business ventures that have built his wealth over the last several years.
Current estimated net worth
The commonly cited figure of £3.5 million represents this self-made chef's success story. The reality of his business empire tells an interesting tale. Kerridge's own words reveal that among his six restaurant locations, "three operate at a very minor profit, two just about break even, and one's losing a lot of money".
His honest admission shows the real challenges that successful restaurateurs face in today's competitive hospitality world.
Money management plays a crucial role in maintaining his wealth. Kerridge describes it as "a constant battle of spinning plates and moving money to keep it bubbling along". This honest glimpse into his financial situation gives us a refreshing point of view on celebrity chef businesses.
Main income streams: restaurants, books, TV
The restaurant empire isn't Kerridge's biggest money maker. He openly admits that "television doesn't pay that well, but it does give you a public profile". This media exposure creates more profitable opportunities.
Publishing brought his first major financial breakthrough. "My first book, Tom Kerridge's Proper Pub Food, was published in 2013… and sold between 250,000 and 300,000 copies". The book's royalties combined with revenue from The Hand & Flowers allowed Kerridge and his wife to launch their second pub without bank loans.
His later books achieved remarkable success. "Lose Weight for Good" broke UK records for weekly sales after its January release, and "Outdoor Cooking" became a bestseller for Bloomsbury Publishing. These publishing wins, along with personal appearances and cookery demonstrations, are the most profitable parts of his business portfolio.
Kerridge's other cookbooks, including "Dopamine Diet," continue to strengthen his financial position as essential parts of his diverse income strategy.
The Journey from Kitchen Porter to Chef Tom
Tom Kerridge's culinary experience started by chance when he was 18 years old, and he ended up building a restaurant empire worth millions of pounds. He took a job washing dishes in a kitchen to earn money and "fell in love with the industry" – drawn to "the energy, the excitement, the late nights, and the early mornings".
Early jobs and culinary training
Tom attended culinary school in Cheltenham and started his professional career as a commis chef at Calcot Manor in Gloucestershire in 1991. This role became the stepping stone to his remarkable rise through prestigious kitchens.
He moved to London to refine his skills under celebrated chefs including Philip Britten at the Capital Hotel. He spent three years at Stephen Bull's restaurant in Marylebone. His talent earned him a sous chef position under Gary Rhodes at Rhodes in the Square in 1999. Kerridge considers Rhodes "the godfather of British cuisine".
Before launching his own restaurant, he worked as head chef at Bellamys Dining Room and later at Great Fosters in Surrey.
Opening The Hand & Flowers
Tom and his artist wife Beth took a huge risk in 2005. They invested "every penny they had" to buy a rundown pub in Marlow, Buckinghamshire. Getting the keys felt "terrifying and daunting" yet filled with "immense excitement". The couple had such limited capital that they "borrowed everything" and told their bank the loan was to extend their house rather than start a restaurant venture.
Becoming the first pub with two Michelin stars
Their bold move paid off spectacularly. The Hand & Flowers earned its first Michelin star just ten months after opening. Kerridge's place in culinary history was sealed in 2012 when The Hand & Flowers received its second Michelin star, making it "the first gastropub to receive two stars in Michelin history".
Kerridge describes this as "a monumental achievement" that was "mind-blowing", which laid the foundation for his growing business empire.
Expanding the Empire: Restaurants, Media, and More
Chef Tom's success with The Hand & Flowers has led to an impressive restaurant portfolio that grows his net worth through multiple business channels.
List of Tom Kerridge restaurants
His two-Michelin-starred pub is just the beginning. The Coach in Marlow earned its own Michelin star, and Kerridge's Bar and Grill at London's Corinthia Hotel adds to his culinary empire.
His collection has grown to include The Butcher's Tap and Grill in Marlow and a second location in Chelsea that opened in December 2023. The Bull & Bear in Manchester was part of his portfolio until its closure in December 2022.
TV shows and media appearances
Tom's restaurant success paved the way to an impressive media career. His television appearances showcase his versatility:
- His own series: "Tom Kerridge's Proper Pub Food," "Lose Weight and Get Fit," and "Saving Britain's Pubs"
- Regular spots on "Saturday Kitchen" and "MasterChef"
- "Great British Menu," where he claimed victory two years in a row
Cookbooks and brand partnerships
Tom's culinary expertise shines through his 14 bestselling cookbooks that cover everything from pub classics to health-conscious recipes. His work with M&S spans a 3-year period to create budget-friendly family meals. The chef also joined Hovis to contribute to their "Bakers Since 1886" series.
Collaborations with British Airways and Harrods
British Airways' Speedbird Café menu got Tom's special touch in 2021 with his British-inspired dishes. His venture with Harrods, "Kerridge's Fish & Chips," got attention with its £37 price point. All the same, Harrods plans to end this partnership by August 2024 after reviewing their customers' priorities.
Behind the Success: Struggles, Lifestyle, and Values
Chef Tom's impressive net worth tells a story of resilience and personal transformation. His business empire deals with financial pressures that remain hidden from public view.
Financial challenges in the restaurant industry
Chef Tom acknowledges that managing his restaurant portfolio is "a constant battle of spinning plates". His six establishments paint a challenging picture – "three operate at a very minor profit, two just about break even, and one's losing a lot of money".
The hospitality sector faces tough times, and Kerridge revealed his electricity costs jumped almost 700%. He believes that "most operators will be going 'I think if we can make the next two years and we just break even and survive, we're in a good space'".
Tom Kerridge's weight loss and health experience
Life changed for Kerridge at 40 when he weighed 30 stone and realized "this can't go on". He transformed his health through several changes. He quit alcohol ("I used to have about 20 pints of lager every day"), started swimming, and followed a low-carb eating plan.
His dedication paid off as he shed 12 stone within five years. The chef now hits the gym five times weekly, and finds that "training does as much for his headspace as his strength".
Family life and personal values
Chef Tom cherishes simple family moments with his sculptor wife Beth and their son Acey. He makes time to "kick a football around" despite his busy schedule. His strong work ethic stems from watching his mother work two jobs while raising him alone. The couple's path wasn't smooth – Beth and Tom took "financial gambles" with their first restaurant, and during that stressful time, "Beth left me three times".
Real estate and lifestyle choices
The Kerridge family calls Marlow their "home". Tom's property portfolio includes rental cottages and luxury bedrooms around Marlow. The chef stays grounded despite his success and teaches his son to appreciate simple pleasures: "I remember as a child thinking that a jacket potato and baked beans with grated cheese on the top was mega. And it still is".
Conclusion
Tom Kerridge's trip from dishwasher to building a £3.5-4 million fortune is proof of his culinary passion and business sense. He has built a business empire that includes award-winning restaurants, bestselling cookbooks, and TV shows. His biggest achievement came when The Hand & Flowers became the first pub to get two Michelin stars.
Success hasn't changed Kerridge's honest approach about money problems in restaurants. Most of his places barely break even, and he manages to keep them running through careful financial planning. His candid take gives us a real look at what happens behind the scenes of celebrity chef businesses.
His personal life matches his professional growth. Kerridge lost an incredible 12 stone, showing the same drive that made him successful in business. He stays true to his family values and keeps a down-to-earth viewpoint despite his fame and money.
Without doubt, his books and TV appearances bring in more money than his restaurants. His cookbooks have set sales records, while TV has helped him build a public image that stimulates his other business ventures.
A closer look at Kerridge's story reveals a self-made entrepreneur who started from nothing, tackled problems head-on, and stayed real through his success. He continues to explore new opportunities, which shows there's more to come in this culinary success story. Tom Kerridge shows that mixing talent, determination, and business smarts can turn a love for food into an amazing culinary empire.
FAQs
Q1. What is Tom Kerridge's current net worth?
Tom Kerridge's net worth is estimated to be between £3.5 million and £4 million, primarily earned through his successful restaurants, bestselling cookbooks, and television appearances.
Q2. How many restaurants does Tom Kerridge currently operate?
Tom Kerridge operates several establishments, including The Hand & Flowers, The Coach, Kerridge's Bar and Grill, and The Butcher's Tap and Grill. However, he has mentioned that not all of his restaurants are profitable, with some breaking even or operating at a loss.
Q3. What was Tom Kerridge's most significant culinary achievement?
Tom Kerridge's most significant culinary achievement was when The Hand & Flowers became the first pub to receive two Michelin stars in 2012, a milestone in culinary history.
Q4. How has Tom Kerridge's personal life influenced his career?
Tom Kerridge's personal life, including his dramatic weight loss journey and commitment to family values, has significantly influenced his career. His health transformation led to bestselling cookbooks and TV shows focused on healthy eating.
Q5. What are Tom Kerridge's main sources of income?
While Tom Kerridge is known for his restaurants, his main sources of income are actually his bestselling cookbooks, television appearances, and personal appearances at cookery demonstrations. His publishing success has been particularly lucrative, with some of his books breaking sales records.
