Discover how Tom Kerridge went from washing dishes to building a £40M hospitality empire. In this episode of Secret Leaders, we dive into the raw truth behind restaurant success (and failure), why most places don’t make it, and how Tom hustled his way to the top—without any business background, investors, or MBA.Pre-order Tom’s new book: "<a href="https://www.amazon.co.uk/BBQ-Book-Delicious-Recipes-Coals/dp/1526684896/">The BBQ Book: 80 Delicious Recipes for Fire and Coals</a>"..What You'll Learn:<ul>
<li>The real economics behind restaurant pricing and margins</li>
<li>How Tom built the world’s first 2 Michelin-starred pub, The Hand & Flowers</li>
<li>Secrets to turning passion into profit in the hospitality industry</li>
<li>Leadership lessons from the heat of the kitchen</li>
<li>Why most restaurants fail—even when the food is great</li>
</ul>Hosted by Dan Murray-Serter & Chris Donnelly, this interview breaks down the mindset, risk-taking, and raw resilience it takes to thrive in one of the toughest industries on earth._______________Sign up to Wise Business banking:<a href="https://wise.com/uk/business/?utm_source=secretleaders&utm_medium=audio&utm_campaign=Secret+Leaders_1H+2025&utm_content=Wise+Business">https://wise.com/uk/business/</a>Join Vanta and receive $1000 off:<a href="http://vanta.com/secretleaders">http://vanta.com/secretleaders</a>

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The Millionaire Chef Who HUSTLED His Way To A $50M Empire｜Tom Kerridge

Secret Leaders with Dan Murray-Serter & Chris Donnelly

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