Tom Kerridge: The Hand and Flowers Cookbook

This week, Gilly Smith talks to Tom Kerridge about the four food
moments from his brand new book, The Hand and Flowers Cookbook.
Expect insider tips on getting a first Michelin star, Instagram’s
influence on curious young chefs and for a masterclass in
Elizabeth David’s original crème brulee. 


This season is sponsored by Odysea whose range of
Mediterranean foods are just what we need to get through a COVID
winter. This week, honey sommelier, Sarah Wyndham Lewis at
Bermondsey Street Bees tells us about Odysea's raw honeys, Pine
and Fir Tree and Greek Oak Tree raw honeys which have both
been certified as high sources of the mineral manganese which
boosts the metabolism and keeps your bones in good nick.


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