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</a> His mother, “a good Delia Smith-style cook” suggested catering college, and he went without great enthusiasm. “I didn’t know it would be the career for me until I went and got an evening job in a kitchen,” he recalls. “I was mixing with all those naughty boys from school and there were knives and fire and you think wow, this is brilliant. But there is an underlying stict discipline in kitchens which wasn’t there at school and I responded to that very well. It was a great atmosphere – talking about football and laughing and also working really hard.” Kerridge’s close friends, who he spent his fortieth birthday with a couple of months ago, are still high octane chefs including Claude Bosi of Hibiscus in London, Daniel Clifford of Midsummer House in Cambridge and Andr辿 Garrett of London’s Galvin at Windows.
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