Tom Kerridge: The Hand and Flowers Cookbook

<p>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.&nbsp;</p><br><p>This season is sponsored by&nbsp;<a href="https://www.odysea.com/" rel="noopener noreferrer" target="_blank">Odysea</a>&nbsp;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,<strong> </strong>Pine and Fir Tree and&nbsp;Greek Oak Tree<strong> </strong>raw honeys<strong> </strong>which<strong> </strong>have both been certified as high sources of the mineral manganese which boosts the metabolism and keeps your bones in good nick. </p><br /><hr><p style='color:grey; font-size:0.75em;'> See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for privacy and opt-out information.</p>