Discover how Tom Kerridge went from washing dishes to building a £40M hospitality empire. In this episode of Secret Leaders, we dive into the raw truth behind restaurant success (and failure), why most places don’t make it, and how Tom hustled his way to the top—without any business background, investors, or MBA.

Pre-order Tom’s new book: "The BBQ Book: 80 Delicious Recipes for Fire and Coals"..

What You'll Learn:

The real economics behind restaurant pricing and margins
How Tom built the world’s first 2 Michelin-starred pub, The Hand & Flowers
Secrets to turning passion into profit in the hospitality industry
Leadership lessons from the heat of the kitchen
Why most restaurants fail—even when the food is great

Hosted by Dan Murray-Serter & Chris Donnelly, this interview breaks down the mindset, risk-taking, and raw resilience it takes to thrive in one of the toughest industries on earth.

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