Tom Kerridge’s five easy presentation wins

Being a Michelin-starred chef is all about giving your food final flourishes to really impress your diners. But in lieu of fancy foams, presentation rings and microherbs, what can you do to give your food aesthetic clout? Tom is here to help…

Tom Kerridge’s five easy presentation wins

After cooking a meal to perfection and assembling your plates, there’s only one thing left to do – serve up. If you’re of the casual persuasion, a mound here and a sprinkling there will be your standard approach, but if you’re all about creating wow-factor with your food, you’ll love an embellishment or three. So what tactics does Michelin-starred chef Tom Kerridge employ when it comes to those final moments by the pass? Read on to find out his five simple presentation techniques…

Tom Kerridge’s top five presentation wins

1. Remember – simplicity is key

Tom's fish soupI think it’s best to let the ingredients speak for themselves. Try not to overcrowd the plate and don’t use too many garnishes.

Try making Tom's fish stew and assembling the dish in a simple stack.

 

2. Don’t be afraid of family-style serving

By family-style serving I mean putting something in the middle of the table for everyone to dig into. So something like a big casserole – it looks better as one big dish rather than served in individual bowls. Finish it with fresh herbs and encourage everyone to serve themselves to add a bit of fun to it.

Cook up one of our sensational casseroles or one-pots and try this rustic technique.
 

3. Let it shine

Tom porkA shine and a glisten always make food look very appealing, so finish a dish off with oil or the cooking juices from the food itself. It helps to lift everything and make it feel alive. It’s something food stylists do well [when preparing food to be photographed or displayed].

Watch Tom's video guide to using truffle oil.

 

4. Utilise all of the ingredient

People often throw away things like fennel fronds or celery leaves – don’t. Use these on the dish. If you’re using carrots, use the green tops, or similarly the leaves of beetroot are edible.
 

5. Follow interesting people on Instagram

Join Instagram and follow chefs, food stylists and photographers. People like Gizzi Erskine and Jamie Oliver post really interesting pictures of their food, and it’s a good place to get ideas for presentation.

Follow bbcgoodfood.com on Instagram.

Read more from the 'learn to cook with Tom Kerridge' series.

Do you have any presentation cheats to share with us?

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