Tom Kerridge has shared his top tips on how to shed the pounds – and it’s not as hard as you may think.
The 51-year old culinary maestro credits a balanced diet and regular exercise for his transformation, as well as ensuring all food is “proper” and not processed.
Sharing his tips, he told Reach PLC: “It all depends on which kind of diet you’re choosing to go on.
“But what I would always say is eat proper food, not ultra-processed, and eat the highest quality that you can afford.
“Eat vegetables and eat protein, and cook them nicely, that’s the best way, just a balanced and complete diet using proper produce.”
As part of his own journey, Tom took on more exercise and followed a ‘dopamine diet’, rich in lower carbohydrates, higher proteins, and quality fruits and vegetables.
“That then helps release dopamine levels, that make you feel happy about what you’re eating,” he explained.
This however doesn’t mean that the Great British Menu star deprives himself from comfort food, as he admits regularly enjoying hearty meals with his family.
“I’ll try and cook stuff on a Sunday,” he shared. “I always try and do a roast or a braised beef dish or something like that, something that’s very family-based and tastes super nice and makes the house smell lovely.”
When he’s too tired to whip up a meal, Kerridge turns to simple pleasures such as “a bit of cheese and grapes late at night” to satisfy his hunger.
“The last thing you want to do when you get through the door is cook, so yeah cheese and grapes is a real go-to.”
Tom is the face of Neff’s Hidden Heroes campaign, shedding light on Britain’s love for hosting and the amusing kitchen errors even professional chefs encounter; from the three-second rule to reusing a spoon after tasting food on it.
Discussing his involvement, he shared: “I think it’s brilliant to see so many of us share the same kitchen quirks and mishaps – whether it’s dropping food on the floor or ‘borrowing’ a family recipe. Cooking should be fun, and it’s those little imperfections that make it special.”
Kerridge also admits to having his own kitchen disasters and sometimes taking credit for recipes not his own, like his mum’s beef Bolognese.
He concludes with a sentiment many can relate to, adding: “It’s all about creating great food and memories with the people you love, no matter how you get there.”
