Tom Kerridge’s Venison Chilli: A Michelin‑Level Twist

Tom Kerridge, famed for elevating pub fare to Michelin‑starred quality, shares his recipe for a rich venison chilli that showcases his love for meat and meticulous technique. The article details Kerridge’s culinary journey, his philosophy on ingredient respect, and practical tips for creating a res…

By Felo News Desk · Published Sat, 26 Sep 2026 09:02:22 GMT

Tom Kerridge has spent two decades turning humble pub classics into Michelin‑starred dishes. From his early days at the Calcot Manor to his current ventures in Marlow, London and Manchester, Kerridge has built a reputation for treating every ingredient with reverence. His latest culinary obsession is a venison chilli that proves game meat can be as versatile as it is flavorful.

From Pub to Plate: Kerridge’s Culinary Evolution

In 2001, Kerridge became head chef at Bellamy’s in London, but it was his time at the Hand and Flowers in Marlow that truly defined his career. The pub became the first establishment to earn a second Michelin star, a testament to Kerridge’s belief that fine dining can be served in a relaxed, unpretentious setting. His approach—combining classic techniques with bold, unexpected flavors—has earned him a loyal following and a place on the BBC’s Great British Menu.

Why Venison? A Meat‑Fluencer’s Perspective

Venison is often pigeonholed as an autumn staple, but Kerridge argues that the meat’s lean profile and ability to absorb spices make it perfect for year‑round cooking. He explains that the lack of fat means the meat requires careful handling to avoid dryness, yet it also takes on heat and herbs beautifully. “It sits there with beef but it’s much leaner,” he says, noting that the result is a dish that feels both familiar and adventurous.

The Venison Chilli Recipe

Below is a simplified version of Kerridge’s recipe, designed for home cooks who want to replicate the depth of flavor found in his restaurants. The dish combines a slow‑braised venison haunch with a spicy ragu, finished with a splash of red wine, dark chocolate, and a touch of lime zest.

Ingredients: 1 kg venison haunch, 400 g minced venison, 2 carrots, 4 celery sticks, 1 onion, 2 garlic cloves, 1 litre beef or venison stock, 400 g kidney beans, 150 ml red wine, 75 g dark chocolate, lime zest, cumin, coriander, chilli powder, black pepper, salt, olive oil, creme fraiche.
Preparation: Sear the haunch and mince separately, braise the haunch for three hours, then combine with a spiced ragu made from the minced meat, beans, and wine. Finish with chocolate and lime for a surprising finish.
Serving: Plate with a dollop of creme fraiche and a sprinkle of grated chocolate for a modern twist on a classic comfort dish.

Practical Tips from a Michelin Chef

1. Roast the meat first: Before adding any aromatics, sear the mince until it develops a deep brown crust. This caramelization locks in flavor and gives the dish a complex base.

2. Use a sturdy pan: Kerridge favors matte black cast‑iron for its durability and heat retention. A pan that can withstand high temperatures and frequent use is essential for restaurant‑style cooking.

3. Don’t rush the braise: Slow cooking the haunch for several hours allows the connective tissue to break down, resulting in a tender, melt‑in‑your‑mouth texture.

4. Finish with a splash of chocolate: Adding dark chocolate at the end of cooking introduces a subtle bitterness that balances the richness of the meat and the heat of the spices.

Beyond the Recipe: Kerridge’s View on the Hospitality Industry

Kerridge has witnessed the hospitality sector’s challenges, from the 2008 financial crisis to the COVID‑19 pandemic. He notes that rising food and energy costs, higher wages, and increased business rates have squeezed profit margins. While he advocates for lower VAT and business rate cuts, he remains skeptical that government support will fully offset the industry’s struggles. “There’s no help, there’s no cavalry coming over the hill,” he says, highlighting the need for sustainable solutions that allow chefs to innovate without fear of financial ruin.

Despite these hurdles, Kerridge’s passion for meat and his commitment to culinary excellence continue to inspire both professional chefs and home cooks alike. His venison chilli is a testament to the idea that great flavor can be achieved with simple, well‑handled ingredients—no matter the setting.

Key facts

Kerridge turned pub classics into Michelin‑starred fare.
Venison’s lean profile makes it ideal for year‑round spicy dishes.
The recipe blends slow braising with a spicy ragu and chocolate finish.
Kerridge stresses the importance of searing meat first for flavor.
He highlights the hospitality industry’s financial challenges.
His cooking philosophy centers on ingredient respect and innovation.

Why it matters

Kerridge’s approach demonstrates how classic pub dishes can be transformed into Michelin‑level cuisine, offering a blueprint for chefs and home cooks seeking to elevate everyday ingredients.