Tom Kerridge is a popular chef who with his wife opened The Hand & Flowers pub in Marlow in 2005. Tom was previously head chef at Adlards in Norwich (one Michelin star), and senior sous chef at Monsieur Max in Hampton (which also had one Michelin star). Before then, Tom cooked at London restaurants including Odettes, Rhodes in the Square, Stephen Bull and The Capital.
Tom’s popularity has increased with recent appearances on the Great British Menu (BBC2). He is the only chef in Great British Menu history to cook at the banquet twice. His 2011 winning main was roast hog with salt baked potatoes & apple sauce.
Here, Tom answers a few questions about Scotch eggs and a few of the variations he’s developed.
Q. In three words, how would you describe a Scotch egg?
A. Fun, Crisp and Round.
Q. Best served hot or cold?
A. They’re best served hot.
Q. Served with or without condiments? If with, then which?
A. I like to serve with Wild Garlic Mayo on the side. Mix garlic, wild garlic, English mustard, egg yolks and white wine vinegar, season with salt and freshly ground black pepper.
Q. Your crayfish Scotch egg at The Hand & Flowers has developed a bit of a cult following. Are there any other variations on the Scotch egg that you’ve developed or enjoy?
A. I make a Salt Cod Scotch egg using dried salt cod and quail’s eggs.
Q. In your opinion, where serves the best Scotch egg?
A. Probably Heston Blumenthal’s pub, The Hinds Heads in Bray.