Chris Mackett has announced his departure from Tom Kerridge's Hand and Flowers
Chris Mackett has announced he will be stepping down as the Development Chef at Tom Kerridge’s two Michelin-starred Hand and Flowers pub in Marlow.
Announcing his departure on Instagram, Chris Mackett thanked Tom and Beth Kerridge, as well as the pub’s team past and present.
Commenting on his departure Chris said: “Just over a week ago marked the end of an era for me, having spent the best part of 16 years working for amazing friends and best bosses in hospitality Tom Kerridge and Beth Kerridge. It is a journey for which I am immensely proud. From being part of the original team to open the Hand and Flowers nearly 19 years ago, writing 1000s of recipes and travelling the world showcasing our DNA, I’ve loved all of it."
He added: “Hand and Flowers and the TK group has always been like a family which I’ll always feel a part of. To those who are still in the mix and those who have passed through these great doors, you all have a special place in my heart, so many great stories and memories.”
“Tom and Beth, no words can express what you guys mean to me. All I can say is, thank you for the opportunity and all the things you’ve done for me and my family over the years, love you guys to bits,” Chris said.
Looking to the future, Chris confirmed to The Staff Canteen, that he will be taking a couple of months off to focus on himself and his family before deciding his next move.
The Hand and Flowers is yet to announce their new development chef.
Who is Chris Mackett?
Chris is Tom Kerridge’s right hand man, and has worked with Tom from the very beginning as his sous chef at Adlard’s in Norwich.
In 2005, Chris made the move with Tom to the newly-opened Hand and Flowers as his senior sous.
As well as being a big part of the Hand and Flowers, Chris ran his own pub and worked in contract catering before returning four years later as the Hand and Flowers' research and development chef.
At the Hand and Flowers, Chris worked alongside Tom Kerridge, Aaron Mullis, Nick Beardshaw and has since developed the pub’s food offering to the two Michelin-star standard that it’s known for today.
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