Head chef, the Stafford, London
Nominator Mark Surguy
Jordan Kerridge is an alumnus of Westminster Kingsway College, London, where on graduation in 2012 he was named competition chef of the year. He began his career as a commis chef at the Royal Automobile Club in London, and has been motoring ever since. At South Lodge hotel, part of the Exclusive Collection, in Horsham, West Sussex, working alongside Michelin-starred chef Matt Gillan and Masterchef: The Professionals winner Steven Edwards, he progressed to junior sous chef.
In 2017 he joined the Stafford, assisting with the launch of the Game Bird restaurant at the hotel alongside head chef James Durrant. After a spell at Jodie Kidd's pub the Half Moon in West Sussex, he returned to the Stafford in 2019 as head chef, working alongside culinary director Ben Tish. He is responsible for a team of 21 chefs and F&B revenue in excess of £6m.
Kerridge continues to work with Westminster Kingsway College, Leiths Cookery School and the Royal Academy of Culinary Arts. He also works with the Sustainable Restaurant Association to reduce the amount of kitchen waste and promote environmental processes.
In view of the recent time spent locked out of hospitality, what did you miss the most?
I really missed the buzz of service and working with top-quality produce every day. Because of the timing of lockdown, two of my favourite ingredients – asparagus and wild garlic – have not featured on our menus this year.
Do you think the hospitality industry could be more sustainable? Not just in terms of plastics and waste but in terms of careers and diversity, training, and growth?
We do lots of work with colleges and schools to encourage and support the future of our industry.
Who is your hospitality hero?
Jason Atherton. I've always loved his food and style of cooking. I saw him on Great British Menu when I was 17 and about to begin my career, and he was my inspiration.