About the author
Tom Bridge trained as a chef and worked for seven years at the Savoy, London, with Silvino Trompetto. He has worked with Derek Warburton, of Warburton’s bakers; has created a ‘Mrs Beeton’ range for Ginsters; and has developed pies for companies such as Pukka Pies (who now sponsor so many sporting events) and Dickinson & Morris (makers of the famous Melton Mowbray pork pie). Tom was even the personal chef to Frank Sinatra and David Niven!
Tom has been a regular on our screens for many years, where viewers have hugely enjoyed his warm personality and his passion about foods from yesteryear. He has made many appearances on various cookery slots for the BBC, and has starred in two Granada TV series, The Cookery Detective and The Main Ingredient. Most recently, he has been filming for a forthcoming episode of the new BBC2 programme The Great British Bake Off, singing the praises of the British pasty, and has been investigating the appeal of pies in the North West for BBC’s Inside Out series.
Tom has been researching and writing about the history of British cookery for over thirty years, and the cookery detective in him takes him to every corner of the world to investigate the culinary origins of regional specialities and national favourites. His passionate interest in the history of food and cookery generally is reflected in a library of over 500 rare cookbooks, many recipes from which are featured in Pie Society. These have provided much inspiration over the years, and Tom often re-interprets old gems for the modern kitchen.
Tom is also the author of many best-selling cookery books, including The Heartbeat Cookbook, to accompany the TV series, Bridge on British Beef and The Ultimate Game Cookbook. Tom’s biography of Dr William Kitchiner (Dr William Kitchiner: Regency Eccentric, written with Colin Cooper English) was a runner-up for the André Simon Award.
His latest book, Pie Society: traditional savoury pies, pasties and puddings from across the British Isles, is a wonderful combination of pie recipes and nuggets of history, championing good producers and locally sourced ingredients. Also planned for 2010/11 are The Lunchbox Cookbook and The Story of Rosa Lewis (better known as the Duchess of Duke Street), but he has other ideas too!
Now semi-retired, Tom spends his time writing, demonstrating at food festivals and creating new restaurant concepts based on ‘the best of British’. He also offers staff /chef training on recipes and finished dishes and is an independent consultant to a number of major food manufacturers.
Tom claims the record for creating the most expensive sandwich ever made! His Lancaster Cheese Sandwich which was sold on ebay in 2006 for £345. The creation included white Umbrian truffles at £1700 per kilo!