Business owner, author and hard-working chef, Tom Kerridge is one of our industry’s greats. With a pragmatic and level-headed approach to hospitality’s highs and lows, we caught up with Tom to find out what’s new in his world.

How is business?

It’s difficult to judge. Our numbers like-for-like on last year are about the same, maybe slightly down but like with most hospitality businesses, it’s the increased costs that are problematic. For most in hospitality, they would have been happy if they broke even.

Do you have any plans for new ventures in 2025?

No, we’re not going to be doing anything new. It’s about adjusting and working out the landscape for this year and the years to come. It’s going to be a difficult one to navigate. Opening or operating something new with the variables that come with that is not something we’d be confident in doing.

What will be the focus?

We’re happy that The Coach turns 10 years old this year and the Hand & Flowers turns 20 so our focus will be on how we can celebrate those businesses and keep them going for another decade or two. Like other businesses that have been going that long, they do have a great foundation, a rhythm to them, but you do realise that long term things change. The trick has always been to work out how to weather the storm and survive. We aren’t immune to the problems others are facing. Ours are the same as any other hospitality space. It is problematic and difficult.

What’s your view on the employer NI increases?

I do think that is the wrong way to be doing it, particularly in hospitality where businesses are small individual places. They are not massive conglomerates. They are often small independent businesses, family businesses or small chains, and the increases will make it harder for them in an already tough landscape.

From a business perspective, it’s very much in the balance at the moment. There is a big problem regarding the employer NI increases and the way the Autumn budget is working, however the people that are moaning are the business owners, not necessarily the people who work within those businesses. People who own businesses like myself are the ones always asked for opinions. Really you should be asking the 200 people who I employ if they’re happy with Labour because it’s those people who the Government have been trying to help.

What would be the key policy change you would like to see?

I would like VAT in hospitality to be in line with Europe where it sits anywhere from 8% to 12% but if we’re in a huge fiscal deficit and trying to raise money, it’s always going to be difficult for the Business and Trade Secretary to persuade the Chancellor to accept a reduction in VAT. It is about long term growth though. I’m fairly certain that if the country wasn’t in such a bad state, many of the key policies we have been asking for would be being listened to, considered and implemented a lot quicker. The future of VAT in hospitality has been talked about, I have talked about it with two front bench ministers, and I hope in the long term that a reduction will happen. Unfortunately, it’s short-term relief that we need now.

Why does hospitality have such a big reach when it comes to supporting careers?

Hospitality is so vitally important for careers. Many people’s first contact in business and human interaction comes from hospitality. While in education, their first job is often in a café, restaurant or pub pouring pints or polishing glasses. Yes, they’re earning but they are also learning, connecting with human beings and customers. It isn’t a peer group or the same as when you are at school. You’re interacting with different people of all ages and from all walks of life.

Tell us about the new book, BBQ. How is it different from your book Outdoor Cooking?

BBQ is the next move on from Outdoor Cooking, which was more of an introduction. BBQ contains some simple recipes but there are also some more complex dishes and techniques. It’s less about the slower side of BBQ cooking so not as much of the barbecue food you will find in the southern states of America. We do have some great ribs and short rib recipes in there, but it is more burgers, kebabs, jerk-style chicken, and vegetables also make a big appearance. It showcases how to maximise those smoky flavours and also celebrates the sense of connection and community you can generate when you cook outside.