In this brutally honest conversation, Tom Kerridge joins Dan Pope to unpack what it really takes to survive—and thrive—in modern hospitality. From building The Hand and Flowers into a two-Michelin-star pub, to closing businesses post-Covid, navigating razor-thin margins, and separating ego from decision-making, Kerridge offers a masterclass in resilience, leadership, and realism.

Plus they explore why restaurants are “pirate ships” full of misfits and intensity, why front of house matters as much as food, and why most chefs overestimate their own importance. Kerridge opens up about addiction, ADHD, chaos versus control, and replacing alcohol with obsessive focus—first swimming, then lifting, then business... what an unbelievably candid conversation with one of England's hospitality legends. But, this isn’t a romanticised chef story. It’s a clear-eyed look at pressure, responsibility, fear, and why hospitality only works when passion is matched with brutal commercial discipline.

📺Check out the video on Youtube :yt: for an even Hungrier experience

=============== 🍽️ ON THE MENU ===============

🔥 Why hospitality is one of the hardest businesses on earth
💸 The brutal economics behind why restaurants barely make money
🚪 Why opening a restaurant “makes no sense” on paper
🧭 Tom Kerridge’s non-negotiable business principles
🦠 Why Covid sharpened—not softened—decision-making
🧠 The difference between thinking like a chef vs a restaurateur
🔄 When to kill ideas, pivot concepts, and move on fast
🤝 Lessons learned from working with Gary Neville
🏋️ Talent vs relentless work ethic in elite kitchens
⭐ What Michelin stars really change (and what they don’t)
🏴‍☠️ Why kitchens are “pirate ships” by design
🛎️ How front of house quietly makes or breaks restaurants
💥 The tiny irritants that destroy great hospitality
👫 Building businesses with partners—and surviving it
⚡ ADHD, chaos, control, and creative intensity
🍺 Replacing addiction with obsession
👨‍👦 What success actually means as a parent
🏉 Why rugby explains kitchens better than business books
📱 The invisible chef WhatsApp networks
🏆 What separates a three-star human from everyone else
📺 Navigating TV without becoming a caricature
🏅 How Kerridge won Great British Menu
💣 The one truth chefs hate hearing

Whether you’re a founder, operator, chef, or creative leader, this episode is a no-nonsense masterclass in pressure, responsibility, and building something that actually lasts.

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On The Menu:
00:00:00 The Hospitality Industry Is a Monster
00:03:45 Why Restaurants Barely Make Money
00:04:45 Why Opening a Restaurant Makes No Sense
00:07:00 Tom Kerridge Business Principles
00:08:35 Radical Transparency With Staff
00:12:15 If It Was Easy Everyone Would Do It
00:13:25 Why Kerridge Loved Covid Problem-Solving
00:15:05 Chef vs Restaurateur Thinking
00:16:45 When Concepts Fail and Must Change
00:18:20 Lessons From Working With Gary Neville
00:22:40 Talent vs Relentless Hard Work
00:29:50 Putting Personality on the Plate
00:30:55 One Star vs Two vs Three Michelin
00:34:45 Kitchens Are Pirate Ships
00:36:20 Making Michelin Feel Safe
00:38:20 The Coach’s Ridiculous Burger Explained
00:41:45 Silent Irritants That Ruin Restaurants
00:42:30 Front of House Creates the Experience
00:48:15 Building a Business With Your Partner
00:52:55 ADHD, Chaos, and Control
00:55:35 Replacing Alcohol With Obsession
01:03:00 What He Wants His Son to Learn
01:06:45 Rugby, Kitchens, and Team Roles
01:08:35 The Chef WhatsApp Inner Circle
01:14:45 What Makes a Three-Star Human
01:15:45 Navigating TV and Media Without Becoming a Caricature
01:20:35 How Kerridge Won Great British Menu
01:24:45 The One Truth Chefs Hate Hearing

🔥10x creativity beats 10x budget. Want a life changing HUNGRY Creative Workshop for your team? DM brother

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