Tom Kerridge Cooks Britain season 1 follows the chef on a culinary adventure around the UK.
Tom Kerridge has long supported British produce. So the celebrity chef relished the chance to embark on an ingredient-inspired road-trip in a bespoke 1950s food truck to meet different food suppliers, farmers and producer before showcasing the stars of each show in mouth-watering meals inspired by his adventures.
Here Tom tells us more about his new six-part ITV1 series…
Tom Kerridge Cooks Britain season 1 release date
Tom Kerridge Cooks makes its debut on Thursday 4 July 2024 on ITV at 8.30pm.
The six part series airs new episodes weekly at the same time. It will also available on ITVX.
Tom Kerridge Cooks Britain season 1 locations
Tom starts his travels in Kent and Cambridgeshire, before heading to the Pennines, Cornwall, Scotland, followed by the East Coast of Scotland before finishing up in the English Welsh border. See our episode guide below for more.
Tom’s truck in Tom Kerridge Cooks Britain
Tom hits the road for this series in a fetching 1950’s truck - complete with a bespoke, portable kitchen!
Although the trusty vehicle gets him where he wants to go during filming, it isn’t always smooth travelling…
From ITV Press: “In the North Pennines Tom runs into trouble as his truck shows its age, but fortunately a local farmer is on hand to help!”
Tom Kerridge Cooks Britain season 1 — Episode guide
Episode 1 (ITV, Thursday 4 July 2024)
Starting out in the Fens in Cambridgeshire, the chef learns exactly what it takes to produce top quality beetroot before preparing a summery Beetroot and Pearl Barley salad. Next up, it’s Kent, The Garden of England, where Tom’s pear picking skills are put to the test at one of the county’s famous orchards. Afterwards he celebrates these fantastic fruits with his Ultimate Crumble - a recipe packed with top tips - in this jolly food awakening with the celebrated chef.
Episode 2 (ITV, Thursday 11 July 2024)
Tom Kerridge continues his travels in his 1950s food truck to discover what it takes to produce the food on our plate with his journey starting in the stunning North Pennines where he is looking for British Beef. There Tom gets stuck in on a cattle farm helping to bring the heifers in from their upland grazing areas. Then he cooks up a classic Steak Diane for the family of farmers. His journey then takes him across the Pennines to Lancashire, home to one of the biggest tomato producers in the country. There he samples the huge range of unreleased tomatoes that are in development before learning how to create shop-ready tomatoes day after day. He celebrates this fantastic ingredient by cooking up a delicious Roasted Tomato and Whipped Feta Flatbread.
More episode information to come. Check back for updates.
Is there a trailer for Tom Kerridge Cooks Britain season 1?
Not yet, but we’re checking with ITV and will update this space if that changes.
Tom Kerridge Cooks Britain season 1 — an interview with the chef
Here Tom, 50, tells us more about his new ITV series, Tom Kerridge Cooks Britain…
What was the idea behind Tom Kerridge Cooks Britain?
“In my Michelin-starred pubs [The Hand and Flowers and The Coach, in Marlow], I’ve always championed the best that Britain has to offer. But I rarely get to see where our food comes from, so I’m hitting the road in my trusty truck to meet farmers and producers to discover what it takes to put food on our plates.”
Does it make a nice change from the day job?
“Sometimes you need to get out of those four walls and head out into the countryside! I get stuck in too, as well as showing you how to turn the produce into incredible dishes.”
Can you share a taster of the recipes featured?
“After I visit a stunning farm in Wales, I make a really simple roasted chicken thighs dish with peas that puts all that lovely chicken flavour front and centre.
“And at a shiitake mushroom farm in Lancashire, I cook the best version of a fry-up ever – a mushroom and bacon Eggs Benedict with a luxurious Hollandaise sauce.”
What sets this series apart for you?
“I focus on singular ingredients to allow that particular item to be the star, as opposed to coming up with dishes with flavour profiles. But at the forefront of this journey is all the care that goes into creating the perfect environments for produce to thrive.”
Do you have a favourite ingredient to work with?
“For me, British asparagus stands alone. Cooked simply, or chopped up and tossed through pasta, it’s an exceptional ingredient.”
Did you find any new gems while making this show?
“Yes, I picked up a new appreciation for Scottish strawberries. I now understand why they’re exceptional – it’s thanks to longer sunshine hours and cooler sea breezes!”
What have you taken away from your adventures?
“Getting to hang out with Mother Nature, connecting to ingredients and, most importantly, talking to the producers and farmers that help get the food onto the shelves that this country is built on.”
