Tom Kerridge Advocates for Hospitality Growth and Italian Cuisine Ahead of New Show Launch

Tom Kerridge, the acclaimed chef and owner of The Hand and Flowers, is set to launch his new ITV show, Tom Kerridge Cooks Italy. Ahead of the premiere, he emphasized the importance of the hospitality sector in driving economic growth, stating, “When hospitality grows, the rest of the country grows.” He expressed his support for Andy Burnham, who is advocating for a reduction in VAT for the hospitality industry from 20% to 10%.

A Champion for Hospitality

Kerridge, who co-owns The Hand and Flowers with his wife, sculptor Beth Cullen-Kerridge, noted that the establishment became the first pub to earn two Michelin stars in 2006 and 2012. He highlighted the need for robust support for the hospitality sector, asserting that Burnham is well-suited for the task. Kerridge, a lifelong supporter of the Labour Party, shared his background growing up in a single-parent household in Gloucester. He believes that the Labour Party represents opportunities for all, regardless of their background.

The Manchester Model

Kerridge praised Burnham’s achievements in Manchester, where he previously operated the popular eatery The Bull and Bear from 2019 to 2022. He described Manchester as a vibrant and progressive city, noting its potential for reinvestment in various sectors, including hospitality. “Hospitality is at the base level of everything,” he stated, underscoring the role of restaurants and nightlife in fostering economic vitality. He expressed a desire for the rest of the country to adopt a similar approach to hospitality as seen in Manchester.

The VAT Campaign

As part of his advocacy, Kerridge has led the #VATsTheProblem movement, which has garnered over 250,000 signatures on a petition calling for a fairer VAT rate for the hospitality industry. Burnham has pledged to reduce VAT to 10% and to cut business rates for pubs by 20%. Kerridge believes that Burnham understands the challenges faced by the industry, particularly as one in six hospitality businesses are reportedly at risk of closure in the coming year.

Economic Pressures on Hospitality

Kerridge pointed out that ongoing costs, such as food inflation and rising energy bills, have significantly impacted the hospitality sector. He noted that the UK has one of the highest VAT rates in Europe, advocating for alignment with other countries that have lower rates. “What we’re asking for is to sit the same as Europe,” he stated, emphasizing the need for a more equitable tax structure.

Celebrating Italian Cuisine

In addition to his advocacy for the hospitality sector, Kerridge is passionate about Italian cuisine. He described Italian recipes as simple yet celebratory of quality ingredients. Ahead of the launch of Tom Kerridge Cooks Italy, he expressed his admiration for Italy’s culinary culture, stating, “The Italian lifestyle is all based on food, restaurant, community, connection.” He has visited Italy multiple times since filming, further deepening his appreciation for its rich culinary traditions.

Recipes from Italy

Kerridge shared a recipe for Calabrian chilli, sausage, and butterbean stew, highlighting its simplicity and flavor. The dish serves as a testament to his belief that cooking should be accessible to everyone, regardless of their experience in the kitchen.

Calabrian Chilli, Sausage, and Butterbean Stew

Serves: 4

Ingredients:

• 2 tbsp olive oil
• 500g Italian-style pork and fennel sausages
• 4 M&S Collection Master Grill Spicy Calabrian sausages, halved lengthways and sliced
• 2 onions, finely diced
• 4 cloves garlic, finely chopped
• 1 tsp fennel seeds
• 1 heaped tbsp tomato puree
• 2 Calabrian chillies, sliced
• 3 tbsp M&S Hot Calabrian chilli paste
• 200ml white wine
• 400ml chicken stock
• 4 sprigs fresh oregano, leaves picked
• 2 sprigs rosemary, finely chopped
• 2 cans chopped tomatoes
• 2 cans butterbeans, drained
• 2 tbsp flat-leaf parsley, roughly chopped

Method:

1. Preheat the oven to 180°C (fan).
2. Heat the oil in a large sauté pan. Add the Italian-style sausages and cook until lightly browned. Transfer to a tray and place in the oven for 15-20 minutes.
3. In the same pan, add the spicy Calabrian sausages and cook for 3-4 minutes. Add the onions and sauté for 5 minutes, then add the garlic and stir for an additional 2 minutes.
4. Stir in the fennel seeds, tomato puree, and chillies. Pour in the wine and let it reduce by half, then add the stock and reduce again.
5. Add the tomatoes and bring to a gentle simmer. Reduce the heat, add the beans and herbs, and cook for 15-20 minutes on low.
6. Remove the sausages from the oven, let them rest, then slice and add to the stew. Finish with fresh parsley and season to taste.

Kerridge remains optimistic about the future of British cuisine, hoping that Burnham’s leadership will bring renewed energy to the industry.

As reported by www.mirror.co.uk.

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Published on 2026-07-15 22:17:00 • By FAME Delivered News Desk