In the run-up to the Mountain Gourmet Ski Experience in March, get to know the Michelin star chefs who are attending, Tom Kerridge and Claude Bosi, a bit better with The Sybarite.
Tom Kerridge’s career started in Marlow, Buckinghamshire in 2005, with his pub The Hand and Flowers. After much growth and diversification, The Hand and Flowers became the first pub to receive two Michelin stars in 2011. Also run by the Hand and Flowers team is the nearby intimate dining room, The Shed, seating only nine people. In 2014, the business expanded further with the opening of The Coach, which was awarded its own Michelin star in 2017. In October 2017, Tom then opened The Butcher’s Tap in Marlow, a fully functioning butchers and pub, all under one roof. Tom also launched his first London restaurant in 2018 at Corinthia Hotel London.
In 2009, Tom first appeared on TV as a competitor on The Great British Menu. The chef went on to win not one but two seasons in a row of the BBC Two show, first cooking at a banquet for The Prince of Wales and Camilla Parker-Bowles and then cooking for a banquet in Leadenhall Market in the City of London. Kerridge’s series Lose Weight for Good aired shortly after, followed by the Lose Weight for Good recipe book, which was published in 2017. Other best-selling cookbooks Tom has authored include Proper Pub Food, Best Ever Dishes, Tom’s Table and Tom Kerridge’s Dopamine Diet, a personal story of recipes that reflect his journey to losing over ten stone in the past three years.
Tom has recently worked on a number of successful and innovative events, including pop-ups and festivals such as The Pop Up Picture House and Pub In The Park, and has launched a cookware range with Fenwick.
Claude was born and raised a city that was to become his biggest culinary influence, Lyon. Located in a country fiercely passionate about it’s food and produce, Lyon is the renowned culinary capital of France. Claude’s parents owned a successful restaurant in Lyon which meant that the young Bosi grew up immersed in the culture and lifestyle of a professional kitchen. His career took him to Paris where he went on to train under some of the most influential chefs in the world: Michel Rostang, Alain Passard and Alain Ducasse.
At age 25, Claude decided to spend a year in the UK, where he became Sous Chef at Overton Grange in rural Shropshire. Shortly after this he became Head Chef and was given his first Michelin star. In 2000, in the neighbouring town of Ludlow, Claude opened Hibiscus, which earned a Michelin star in its first year of opening and another shortly afterwards in 2003.
Never one to shy away from a challenge, Claude moved Hibiscus to its current central London location, upheld for its simplicity and elegance, as well as Claude’s passion for flavour.