Chef Tom Kerridge's eatery, Hand and Flowers, is paving the way for pubs to become upscale dining destinations after earning two Michelin stars and recently being named Britain's best restaurant. "If your version of pub food is microwaving a pie and some baked beans, then yeah, [Hand and Flowers has] really complicated cooking. But if it's just about getting the best out of simple ingredients, then it's not," Kerridge says. "Pub food has to change. Pubs should be slow-cooking things so they can use slightly cheaper ingredients and offer great value for money and great food."
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