Available to book
Transform culinary experiences with Tom Kerridge, speaker, Michelin-starred chef and TV personality. Tom works with corporate audiences to deliver engaging food demonstrations and culinary expertise, showcasing award-winning talent from his acclaimed gastropub and popular television shows.
Tom Kerridge is a renowned TV personality, restaurateur, and Michelin-starred chef, now available for booking as an after-dinner speaker through PepTalk. He showcases his culinary expertise at his two Michelin-starred pub, The Hand & Flowers, where he also delivers educational speeches and cooking demonstrations.
Tom began his culinary career as a commis chef at Calcot Manor in Gloucestershire, working with Gary Rhodes. He gained experience in London at Odette restaurant and Monsieur Max before leading the Michelin-starred Adlards in Norfolk. In 2005, he opened The Hand & Flowers, earning its first Michelin star within a year, and a second star in 2012. The gastropub is known for its appealing dishes and unique flavours in a traditional setting.
Tom has become a popular figure on TV programmes such as The Great British Menu, Saturday Kitchen, and BBC's Food and Drink. He has hosted shows like Tom Kerridge's Proper Pub Food and Spring Kitchen with Tom Kerridge. Additionally, he launched a catering business called LUSH and the Pub in the Park festival, celebrating British food.
As a recipient of the Catey Awards, Tom brings his skills and extensive food industry knowledge to corporate events, captivating audiences with his charisma and talent.
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frequently asked questions
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To book Tom Kerridge, email tom.kerridge@getapeptalk.com or call PepTalk on +44 20 3835 2929 (UK) or +1 737 888 5112 (US), and one of our speaker agents will contact you within hours to confirm Tom's availability and speaking fee. If you can, please include your budget upfront – it helps us fast-track your request. It’s also helpful to know the date, format (virtual or in-person), location, and about your audience.
Tom Kerridge delivers cooking demonstrations alongside educational speeches, drawing on his experience as a two-Michelin-starred chef and restaurateur.
Tom Kerridge speaks on hospitality, creativity, and customer experience, drawing on his work as a restaurateur, TV presenter, and festival founder. He holds two Michelin stars at The Hand & Flowers, the only pub in the UK to have achieved this distinction, and has presented food programmes including Tom Kerridge's Proper Pub Food and BBC's Food and Drink.
No. PepTalk adds no booking fee, so you pay the speaker's fee and nothing beyond it. The service, from shortlist through to contracts and event-day logistics, is included. For repeat or multi-event bookings, PepTalk can agree preferential rates with your procurement team.
Share your event date, audience, format, objectives and budget, and PepTalk sends a hand-picked shortlist within 24 hours. Each suggestion comes with a profile, a fee and a recommendation on the strongest fit. Once you choose, PepTalk handles contracts, travel and logistics through to event day.
The typical fee range is the speaker's standard in-person fee in their home market, shown in their local currency. It moves with format, location, date and session length: virtual sessions and shorter slots usually cost less, while international travel and peak dates cost more. Send your brief to PepTalk and the team will confirm the exact fee in your currency.
Not all of them, and it makes no difference to your booking. PepTalk's network of 15,000+ speakers covers talent the team works with directly alongside speakers represented by agents and agencies worldwide. PepTalk approaches the speaker, negotiates the fee and handles contracting either way.
Three to six months ahead is comfortable for most events, and 12 months is better for large conferences, peak-season dates or one specific in-demand speaker. Shorter timelines are workable, and PepTalk regularly fills last-minute and replacement bookings within days. Availability is the constraint, so get in touch as soon as you have a date.
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