Tom Kerridge
TOM AND THE EGG
As part of Big Green Egg’s 50th birthday celebrations, we’re sharing 50 brand-new recipes from an amazing cast of cooks. For our final contributor, we have one of the country’s best-loved chefs: Tom Kerridge. Tom, the holder of two Michelin stars and a popular presence on our TV screens, has been cooking on Big Green Eggs for more than a decade.
He’s particularly partial to firing up his EGG at home on Christmas Day. “It’s fantastic for us,” he says. “I’ll always do the turkey or the beef outside on the EGG, partly because it frees up oven space.” He loves the control it offers, the incredible dry heat and the “smoky undertone coming up from that lovely lumpwood charcoal”.
A CHAT WITH TOM
On our Christmas recipe photo shoot, while the turkey and beef slowly roasted in his outdoor kitchen, Tom sat down to talk about his childhood Christmases, life as a chef in the December rush, and his top tips for stress-free festive cooking.
Big is beautiful
Tom cooks his Christmas dinner on the XL EGG, our largest model. It’s the size best suited to feeding big parties or bringing the magic of fire cooking to multi-dish meals. But its size doesn’t come at the cost of speed, fuel efficiency or ease of use – it’s an oven for everyday dinners as well as feasts.
ABOUT TOM KERRIDGE
Born and raised in Gloucestershire, Tom earnt his spurs on London’s fine dining scene before he and his wife Beth made the bold decision to take on the Hand & Flowers, a run-down pub in Marlow, in 2005. Within a year, it had its first Michelin star. By 2012, it had two – the first pub ever to achieve that accolade. Thanks to his books, TV shows and growing stable of pubs and restaurants, Tom is now one of the country’s best-loved chefs, famed for his fun, unpretentious but highly sophisticated cooking. He’s also a long-term lover of the Big Green Egg, which he uses both at work and at home.
Thank you for joining our 50th Celebrations
Our 50th birthday year has been a blast. Thanks to everyone who came to our many events, contributed to our 50 Recipes collection, or enjoyed cooking the amazing dishes shared by our chefs. We hope you stay tuned for what we have in store for 2025.
Back to 50 Recipes
Rediscover more recipes created by friends of the EGG for our 50th year.
