After more than ten years working under Michelin-starred restaurateur and television personality Tom Kerridge, chef Tom de Keyser has become an integral part of Kerridge’s celebrated pubs. Taking the traditional route, he climbed the ranks from commis chef to head chef, and now leads The Chalk Freehouse in Chelsea - his first solo project for the group. Proper pub food, seasonal British cuisine, and Michelin-level fine dining are all part of his repertoire, so naturally, we couldn’t wait to find out his favourite restaurants.
Growing up in Essex, Tom’s first taste of hospitality came at his parents’ local pub, The Ship. Those early days clearly left a lasting impression: despite completing a degree in Forensic Science, he was straight back to cheffing after graduating. He spent two and a half years honing his skills as a commis chef at Gordon Ramsay’s York & Albany, before moving on to work under another highly respected British chef, Tom Kerridge.
Leaving behind the chaos of London, he relocated to Marlow to join Kerridge’s The Hand and Flowers, and quickly settled into life in the countryside. That same year, The Hand and Flowers made history as the first pub in the world to achieve two Michelin stars, and Tom was promoted to chef de partie as the restaurant rode the wave of success. Having earned his stripes, Tom secured a role as senior sous chef at sister pub The Coach, just down the road. A few years later, it won its first star and Tom stepped up to head chef.
Fast forward to summer 2025 and Kerridge’s small but mighty collection of gastropubs has grown with the launch of The Chalk Freehouse, a two-storey Victorian property just off the King’s Road. A natural progression for Tom, he now leads the Chelsea pub as head chef, championing seasonal produce, high-quality ingredients, and refined pub classics. The food-focused offering is reminiscent of Kerridge’s trademark style, with a classic three-course menu and a signature dish from The Hand and Flowers - ‘churned to order’ chicken and duck liver parfait.
By now, Tom is no stranger to a Michelin kitchen, and certainly knows a thing or two about British cuisine. So, if a cracking Sunday roast in a beautiful pub is up your street, you might want to jot these down…
The Unruly Pig, Suffolk
![fine dining dishes including beer tartare with egg yolk]()
Tom de Keyser says: 'Lively, warm, and unapologetically busy. The Unruly Pig exudes energy from the moment you walk in - from the brightly coloured walls and eclectic artwork to the bustling bar. Dave and Karl show mega hospitality, and the kitchen team is clearly passionate: they hustle with energy and talk through the dishes with pride. My personal highlights are the monkfish with green peppercorn sauce, made using fish stock, and their 'Nduja macaroni cheese. They never let quality slip.'
Where: Orford Road, IP12 2PU
Book now: The Unruly Pig
The Mariners, Cornwall
![array of small plates with beer and wine and fish and chips]()
Tom de Keyser says: 'There aren't many settings better than this for a relaxed afternoon - perched on the balcony, sun on your face, pint in hand, and that long estuary stretching out in front of you. Relaxed and unpretentious, in the best possible way: fresh oysters, a crisp Sharp's, and classic fish and chips. Nothing better. The sea breeze also makes everything taste even better.'
Where: Slipway, Rock, PL27 6LD
Book now: The Mariners Public House
The Bull and Last, London
![wooden bar at pub with red stools and sunday roast with beef]()
Tom de Keyser says: 'One of the first London pubs that truly got me hooked on proper pub food - it was an old stomping ground when I used to live in London. The space feels timeless and inviting, with wood-panelled interiors and beautiful natural light. Their pasta dishes are always super tasty - thoughtfully prepared and full of flavour. They also offer seven amazing rooms to stay in and run special nights (like Pie & Pint) which are always rammed.'
Where: 168 Highgate Road, NW5 1QS
Book now: The Bull and Last
The Hoop, Essex
![burrata with balsamic and salad and beef with mash potato and jus]()
Tom de Keyser says: 'My original drinking pub, and it still feels like a cornerstone of proper English pub culture. The unmissable classic here is pie, mash and chilli liquor - hearty, nostalgic, and deeply comforting. Simple food done supremely well. Tucking in on a Sunday with a pint in hand is the best way to end the week.'
Where: 21 High Street, CM4 9BD
Book now: The Hoop
The Baring, London
![candlesticks on dining table and chicken leg with labneh and pickled onion]()
Tom de Keyser says: 'Sunday lunch at The Baring is always a treat. Great vibes - super busy but relaxed. Starters like smoked beetroot with goat's curd or octopus carpaccio set the tone, and the roasts (Highland beef, Vendée chicken, or Swaledale pork) come with all the trimmings. Rob and the guys have done an amazing job here - so good, in fact, that they've opened another pub called The Kerfield Arms, which has just won a thoroughly deserved Michelin star for their no-nonsense, ingredient-led food.'
Where: 55 Baring Street, N1 3DS
Book now: The Baring
If you want to hear more of what some of the UK's top chefs have to say, check out this insightful interview with Aaron Potter - head chef at Wildflowers, SquareMeal's Top London Restaurant of the Year - and get some more restaurant recommendations from Stu Deeley, Amy Poon and Joe Laker.