A pub with two Michelin stars is no ordinary pub and in what has been no ordinary year for the entire hospitality industry we sat down with celebrated chef Tom Kerridge in The Hand and Flowers to celebrate the publication of their cookbook, 15 years in the making. Why are pubs so important to communities and how do you keep that friendliness when serving food at the highest level? We spoke about the public house, the path to perfection and the right sauce to have with a bacon sandwich. Books mentioned: The Hand and Flowers Cookbook