The Pirate Ship Podcast with Tom Kerridge and Chris Stark

Tom and Chris continue their mission to take the fussiness out of food. On this week's show…

Tom and Chris continue their mission to take the fussiness out of food. On this week's show…

Fro is on hand to make a special cocktail for one of our pirates each Friday. This week, he creates a ‘Julep' for pirate Anthony who's off to Las Vegas for his friends 30th birthday. To make a ‘Julep' you'll need: 12 mint leaves 70ml Vodka or Jack Daniels 2 spoons caster sugar 2 drops Angostura Bitters Regular ice and crushed ice GET INVOLVED Have a question that you'd like Tom, Chris and Fro to answer? It can be about drinks, it can be about anything! Maybe you have a big event you want the perfect cocktail for? Get in touch - pirateship@tomkerridge.com Follow the fun on social: https://twitter.com/ChefTomKerridge https://www.instagram.com/cheftomkerridge https://twitter.com/Chris_Stark https://www.instagram.com/chrisstark/ https://www.tiktok.com/@chrisstark/

Tom and Chris continue their mission to take the fussiness out of food. On this week's show…

Fro is on hand to make a special cocktail for one of our pirates each Friday. This week, he creates ‘The Jubilee' for pirate Morgan who's Jubilee party this summer. To make a ‘The Jubliee' you'll need: 30ml Chase Rhubarb Vodka 20ml Kings Ginger 25ml Copella Apple Juice 10ml Lemon Juice Topped with English Sparkling Wine GET INVOLVED Have a question that you'd like Tom, Chris and Fro to answer? It can be about drinks, it can be about anything! Maybe you have a big event you want the perfect cocktail for? Get in touch - pirateship@tomkerridge.com Follow the fun on social: https://twitter.com/ChefTomKerridge https://www.instagram.com/cheftomkerridge https://twitter.com/Chris_Stark https://www.instagram.com/chrisstark/ https://www.tiktok.com/@chrisstark/

Tom and Chris continue their mission to take the fussiness out of food. On this week's show…

Fro is on hand to make a special cocktail for one of our pirates each Friday. This week... he creates a non-alcoholic cocktail, the Spiced Fashioned, for Shaun the chauffeur. To make the ‘Spiced Fashioned' you'll need: 50ml Seedlip Spiced 20ml Pumpkin Spiced Syrup 1 caster sugar 3-4 drops Angostura Bitters GET INVOLVED Have a question that you'd like Tom, Chris and Fro to answer? It can be about drinks, it can be about anything! Maybe you have a big event you want the perfect cocktail for? Get in touch - pirateship@tomkerridge.com Follow the fun on social: https://twitter.com/ChefTomKerridge https://www.instagram.com/cheftomkerridge https://twitter.com/Chris_Stark https://www.instagram.com/chrisstark/ https://www.tiktok.com/@chrisstark/

Tom and Chris continue their mission to take the fussiness out of food. On this week's show…

As the Friday Bonus episode is all about cocktails; it means that it's an over 18s podcast. You should not listen to this podcast if you are under 18 years of age. Is there such a thing as a classy hen do? Would you dump your date if he only drank alcopops? Have you ever had a ‘posh snakebite'? Fro is on hand to make a special cocktail for one of our pirates each Friday. This week, he creates a Broken Clock Jam Jar Caipiroska for pirate Lauren who's organising a hen do this summer. To make a ‘Broken Clock Jam Jar Caipiroska' you'll need: 50ml Broken Clock Juice of a lime 2 spoons strawberry jam 25ml cranberry juice Premade muddled limes and sugar in jars and seal with lid Buy ice to add on the train and shake in the jar SPONSOR Our Friday bonus episode is sponsored by Broken Clock - An award-winning awfully English small batch vodka. For more information on Broken Clock, visit https://brokenclock.co.uk/ You need to be over 18 to enter the website. Always drink responsibly. GET INVOLVED Have a question that you'd like Tom, Chris and Fro to answer? It can be about drinks, it can be about anything! Maybe you have a big event you want the perfect cocktail for? Get in touch - pirateship@tomkerridge.com Follow the fun on social: https://twitter.com/ChefTomKerridge https://www.instagram.com/cheftomkerridge https://twitter.com/Chris_Stark https://www.instagram.com/chrisstark/ https://www.tiktok.com/@chrisstark/

Tom and Chris continue their mission to take the fussiness out of food. On this week's show… ✈️ What's the best meal you've eaten on a plane?

As the Friday Bonus episode is all about cocktails; it means that it's an over 18s podcast. You should not listen to this podcast if you are under 18 years of age. Have you ever done shots from an espresso cup? What makes for a good Digestif? Can you have squirty cream in a Michelin star restaurant? Fro is on hand to make a special cocktail for one of our pirates each Friday. This week, he creates a Broken Clock Ball-Breaker for pirate Louise who's looking to make the perfect cocktail to celebrate her dog Ziggi being neutered. To make a ‘Broken Clock Ball-Breaker' you'll need: 50ml Broken Clock Vodka 1 Scoop of Chocolate Ice Cream Double Espresso 25ml Cherry Syrup Whipped Cream Garnish: 2 Marshmallows and Cherries SPONSOR Our Friday bonus episode is sponsored by Broken Clock - An award-winning awfully English small batch vodka. For more information on Broken Clock, visit https://brokenclock.co.uk/ You need to be over 18 to enter the website. Always drink responsibly. GET INVOLVED Have a question that you'd like Tom, Chris and Fro to answer? It can be about drinks, it can be about anything! Maybe you have a big event you want the perfect cocktail for? Get in touch - pirateship@tomkerridge.com Follow the fun on social: https://twitter.com/ChefTomKerridge https://www.instagram.com/cheftomkerridge https://twitter.com/Chris_Stark https://www.instagram.com/chrisstark/ https://www.tiktok.com/@chrisstark/

Tom and Chris continue their mission to take the fussiness out of food. On this week's show…

As the Friday Bonus episode is all about cocktails; it means that it's an over 18s podcast. You should not listen to this podcast if you are under 18 years of age. Fro is on hand to make a special cocktail for one of our pirates each Friday. This week, he creates a Broken Clock Cucumber Fizz for Marta's 4 year wedding anniversary. To make a ‘Broken Clock Cucumber Fizz' you'll need: 50ml Broken Clock 3 pieces of Muddled Cucumber 25ml Lemon Juice 20ml Elderflower Top up Prosecco Garnish: Cucumber ribbon SPONSOR Our Friday bonus episode is sponsored by Broken Clock - An award-winning awfully English small batch vodka. For more information on Broken Clock, visit https://brokenclock.co.uk/ You need to be over 18 to enter the website. Always take time to drink responsibly. GET INVOLVED Have a question that you'd like Tom, Chris and Fro to answer? It can be about drinks, it can be about anything! Maybe you have a big event you want the perfect cocktail for? Get in touch - pirateship@tomkerridge.com Follow the fun on social: https://twitter.com/ChefTomKerridge https://www.instagram.com/cheftomkerridge https://twitter.com/Chris_Stark https://www.instagram.com/chrisstark/ https://www.tiktok.com/@chrisstark/

Tom and Chris are back for series two and continue their mission to take the fussiness out of food. On this week's show…

As the Friday Bonus episode is all about cocktails; it means that it's an over 18s podcast. You should not listen to this podcast if you are under 18 years of age. Fro is on hand to make a special cocktail for one of our pirates each Friday. This week, he creates a Broken Clock Marshmallow cocktail for Jackie's delayed Christmas Day lunch. To make a ‘Broken Clock Marshmallow Cocktail' you'll need: 50 ml Broken Clock 25ml Banana Liquor 15ml Mozart White 25ml Marshmallow Syrup 25ml Milk Garnish: Toasted Marshmallow SPONSOR Our Friday bonus episode is sponsored by Broken Clock - An award-winning awfully English small batch vodka. For more information on Broken Clock, visit https://brokenclock.co.uk/ You need to be over 18 to enter the website. Always take time to drink responsibly. GET INVOLVED Have a question that you'd like Tom, Chris and Fro to answer? It can be about drinks, it can be about anything! Maybe you have a big event you want the perfect cocktail for? Get in touch - pirateship@tomkerridge.com Follow the fun on social: https://twitter.com/ChefTomKerridge https://www.instagram.com/cheftomkerridge https://twitter.com/Chris_Stark https://www.instagram.com/chrisstark/ https://www.tiktok.com/@chrisstark/

Tom and Chris continue their mission to take the fussiness out of food. On this week's show…

As the Friday Bonus episode is all about cocktails; it means that it's an over 18s podcast. You should not listen to this podcast if you are under 18 years of age. Does Coca-Cola from a can taste better than from a bottle? Do you think a bigger cocktail shaker = a more efficient barman? It's our very first Friday bonus episode! Fro is on hand to make a special cocktail for one of our pirates each Friday. This week, he creates a Broken Clock Espresso Martini with an added Irish twist for pirate Sarah who's looking to make the perfect cocktail for her husband on St Patrick's Day. To make a ‘Broken Clock Espresso Martini' you'll need: 50ml Broken Clock Vodka 25ml Guinness 1 tsp Soft Brown Sugar 1 shot Double Espresso Garnish: Grated Coffee Bean SPONSOR Our Friday bonus episode is sponsored by Broken Clock - An award-winning awfully English small batch vodka. For more information on Broken Clock, visit https://brokenclock.co.uk/ You need to be over 18 to enter the website. Always take time to drink responsibly. GET INVOLVED Have a question that you'd like Tom, Chris and Fro to answer? It can be about drinks, it can be about anything! Maybe you have a big event you want the perfect cocktail for? Get in touch - pirateship@tomkerridge.com Follow the fun on social: https://twitter.com/ChefTomKerridge https://www.instagram.com/cheftomkerridge https://twitter.com/Chris_Stark https://www.instagram.com/chrisstark/ https://www.tiktok.com/@chrisstark/

Tom and Chris are back for series two and continue their mission to take the fussiness out of food. On this week's show…

Tom and Chris bring you on an access all areas tour round Pub In The Park Festival Marlow. They're joined by top chefs Atul Kochhar, Sat Bains, Chantelle Nicholson and Stephen Terry. Backstage, Tom catches up with Beverly Knight just before her headline set and Fro brings us his favourite festival cocktail. Also, Chris joins Tom for his cooking demo live on the chef stage…. will it be as easy as DJing though?

Cocktails, toasties, amazing guests and fussy eaters... enjoy some of the best moments of series!

In the final episode of the series, Chris and Tom chat to Marion Love about the cafe she runs out of her house in Bolton, Peter Andre apologises to a vegan dinner guest and Chris gives his verdict on lasagne vodka. MARION LOVE Marion Love chats to Chris and Tom about how cooking pizzas with her granddaughter led her to opening up ‘Grandma's Kitchen' cafe out of her home in Bolton. She chats to the boys about how she makes the most sought-after full-English breakfast in the north. Follow her cafe on socials:https://www.instagram.com/grandmaskitchenltd/ www.facebook.com/GrandmasKitchenUK PETER ANDRE Peter chats to Tom and Chris about how excited he is to resume the UK tour of Grease the musical. He chats about his love of mediteraian cooking and his signature rice dish that he does for barbeques. Is it wrong to use a chicken stock cube in a vegan dish? If so, Peter has a big apology to make… Grease tour info: https://greasethemusicalontour.com/tour-tickets/ TOASTIES This week, Matthew in York suggests a potato, bacon and gruyère cheese toastie. Think you can do better? Get in touch. COCKTAILS Fro, the Head Barman at Tom's Michelin star restaurant The Hand and Flowers, has three vodka infusions for Chris to try. GET INVOLVED Are you a fussy eater or do you know a fussy eater who's up for a challenge? Have an amazing toastie filling that we should try? Have a big event you want the perfect cocktail for? Questions for Tom and Chris? Get in touch - pirateship@tomkerridge.com Follow the fun on Twitter and Instagram: https://twitter.com/ChefTomKerridge https://www.instagram.com/cheftomkerridge https://twitter.com/Chris_Stark https://www.instagram.com/chrisstark/

AMBITION This week, Chris uncovers what drives Tom's ambition in his life and career. They chat about how fun short term goals can lead to big dreams being realised. Tom vows to celebrate on an open-top bus (Champions League style) should Kerridge's Bar & Grill win a Michelin star. Chris tries to convince Tom that he should have a statue in Marlow. Chris is looking for a sculptor for this (ideally a bad one) - think you've got what it takes? Email: pirateship@tomkerridge.com GUEST - VICKY PATTISON Tom and Chris are joined by TV star, queen of the jungle and podcaster Vicky Pattison. She chats to the boys about how she's a one-woman gastropub when it comes to cooking, her love of Wenzel's and her podcast series 'The Secret To'. Chris is convinced he's met Mr Wenzel. Do people who head up big food brands really exist? The KFC Colonel? The little chef from Little Chef? Are you related to Captain Birdseye? We need answers...get in touch: priateship@tomkerridge.com. Fussy eaters (and drinkers) Chris and Josh try lasagne and coffee for the first time. TOASTIES This week, Chris in Aberdeen suggests a haggis toastie using left over haggis from Burns night. Think you can do better? Get in touch. COCKTAILS Fro, the Head Barman at Tom's Michelin star restaurant The Hand and Flowers, is on hand to make Amy from Twickenham a A Rusty Nail to warm her up after open water swimming. Spoiler alert: Chris is thoroughly underwhelmed at the result. GET INVOLVED Are you a fussy eater or do you know a fussy eater who's up for a challenge? Have an amazing toastie filling that we should try? Have a big event you want the perfect cocktail for? Questions for Tom and Chris? Get in touch - pirateship@tomkerridge.com Follow the fun on Twitter and Instagram: https://twitter.com/ChefTomKerridge https://www.instagram.com/cheftomkerridge https://twitter.com/Chris_Stark https://www.instagram.com/chrisstark/

BARBECUE Do you dry rub your meat? Or are you a wet marinade person? Chris chats with Tom about his new favourite pastime… barbecues. Tom talks about the social aspect of cooking outdoors. Chris puts out a public appeal for Sir Chris Hoy to come on the podcast after looking at his beef brisket online. Do you agree with Chris that it's a bit sexy? Check it out here: https://www.instagram.com/tv/CPDcyNHHBYb GUEST - DAN WALKER Dan Walker joins Tom and Chris to chat about Egg Club. He gives the guys his top tips for entry and what will get you an immediate ban. A instant rivalry between Chris and Dan emerges as they compare barbecue techniques. Fussy eaters Dan and Mike try prawn cocktail and picklelilly for the first time. Will they love it or absolutely hate it? TOASTIES This week, pirate Justine may have the best toastie suggestion ever…. pizza toastie! Have a better filling suggestion? Get in touch. COCKTAILS Fro, the Head Barman at Tom's Michelin star restaurant The Hand and Flowers, is on hand to make Pirate Karen a tangfastic cocktail in honor of her daughter's fifth birthday. GET INVOLVED Are you a fussy eater or do you know a fussy eater who's up for a challenge? Have an amazing toastie filling that we should try? Have a big event you want the perfect cocktail for? Questions for Tom and Chris? Get in touch - pirateship@tomkerridge.com Follow the fun on Twitter and Instagram: https://twitter.com/ChefTomKerridge https://www.instagram.com/cheftomkerridge https://twitter.com/Chris_Stark https://www.instagram.com/chrisstark/

FOOD CRITICS If you're a chef, should you really argue back with an unhappy customer on Tripadvisor? Tom chats with Chris about food reviews - where they're helpful for a restaurant and times when they've been unfair. Chris decides that Tom needs a new gimmick to attract more attention online much like how Salt Bae rolls salt down his arm. Do you have a gimmick that Tom should try? Let us know pirateship@tomkerridge.com and you could get dinner on Tom! GUEST - LORRAINE KELLY AND ROSIE SMITH Tom and Chris are joined by queen of breakfast telly, Lorraine Kelly, and her daughter journalist Rosie Smith. They chat to Tom and Chris about their podcast ‘What If'. Rosie and Tom chat about Thai delicacy of Durian fruit. We find out Lorraine would love to have been an RAF fighter pilot, is dreadful at cooking and loved clubbing in Spain with Rosie and aunty Joyce. Fussy eaters Luke and Ashleigh bite into strawberries and aubergine for the very first time - will they love it or hate it? TOASTIES This week, Lesley in Bridgnorth suggests a student classic, an instant noodle toastie with garlic butter. Have a better filling suggestion? Get in touch. COCKTAILS Fro, the Head Barman at Tom's Michelin star restaurant The Hand and Flowers, is on hand to make Pirate Jake a boulevardier for his 5-a-side fundraiser. GET INVOLVED Are you a fussy eater or do you know a fussy eater who's up for a challenge? Have an amazing toastie filling that we should try? Have a big event you want the perfect cocktail for? Questions for Tom and Chris? Get in touch - pirateship@tomkerridge.com Follow the fun on Twitter and Instagram: https://twitter.com/ChefTomKerridge https://www.instagram.com/cheftomkerridge https://twitter.com/Chris_Stark https://www.instagram.com/chrisstark/

FOOD INSPIRATION Chris finds out why it's a terrible idea to turn up to work in Tom's kitchen with a hangover. Can just adding ketchup to a meal make you a Michelin star chef? And Tom reveals the dish that means the most to him. GUEST - ROMAN KEMP Tom and Chris are joined by (arguably) one of the busiest guys in showbiz, Roman Kemp. He chats to the boys about how making pasta works like a charm on dates, his love of sweet and salty flavour combinations and his dad Martin's poor cooking skills. Fussy eaters Emily and Jamie take on porridge and mayonnaise for the very first time - will they love it or hate it? TOASTIES This week, Mel in Somerset suggests a hearty cottage pie toastie with cheese. Have a better filling suggestion? Get in touch. COCKTAILS Fro, the Head Barman at Tom's Michelin star restaurant The Hand and Flowers, is on hand to make Pete and Amanda a Dark and Stormy for Pete's Dungeons & Dragons party. GET INVOLVED Are you a fussy eater or do you know a fussy eater who's up for a challenge? Have an amazing toastie filling that we should try? Have a big event you want the perfect cocktail for? Questions for Tom and Chris? Get in touch - pirateship@tomkerridge.com Follow the fun on Twitter and Instagram: https://twitter.com/ChefTomKerridge https://www.instagram.com/cheftomkerridge https://twitter.com/Chris_Stark https://www.instagram.com/chrisstark/

Tom and Chris are joined by one of the most talked-about artists in the UK today, Tom Grennan. He chats about getting fit during lockdown, how food poisoning has turned him off meat and his irrational fear of elbows. WORKING UNDER PRESSURE What exactly is chef's arse? This week we learn that corn flour isn't just for cooking as Tom recounts some of the extremely pressurised work environments he's had to endure. GUEST - TOM GRENNAN Tom Grennan joins Chris and Tom from the sidelines of a 5-a-side pitch. He chats with the guys about life during lockdown, how much he's looking forward to touring and his hatred of coriander. Fussy eaters Mike and Chris put their taste buds to the test when they try olives and mushrooms - will they love or loathe the new food? TOASTIES This week, Natalie in Blackpool offers up her filling suggestion. A Northern special: black pudding, brown sauce and crumbly cheese. Think you can do better? Get in touch. COCKTAILS Fro, the Head Barman at Tom's Michelin star restaurant The Hand and Flowers, is on hand to make Charlotte a Raspberry Elderflower Spritz for her end of exams party. GET INVOLVED Are you a fussy eater or do you know a fussy eater who's up for a challenge? Have an amazing toastie filling that we should try? Have a big event you want the perfect cocktail for? Questions for Tom and Chris? Get in touch - pirateship@tomkerridge.com Follow the fun on Twitter and Instagram: https://twitter.com/ChefTomKerridge https://www.instagram.com/cheftomkerridge https://twitter.com/Chris_Stark https://www.instagram.com/chrisstark/

This week, Tom and Chris are joined by broadcasting legend Richard Madeley. He chats about taking charge of all the home cooking, entertaining George Michael for Sunday lunch and shares a questionable tuna fish casserole recipe. PROFESSIONAL RIVALRY Do chefs pinch each other's recipes or are they just very similar? Tom reveals how to put propper flavour in a cottage pie. Jamie Oliver is less than impressed when asked to sign Chris' Gino D'Acampo cookbook. Chris suggests that Tom calls out other chefs for a boxing style pay-per-view cooking throwdown. Would you watch pay-per-view cooking? Let us know! GUEST - RICHARD MADELEY Richard chats about being tasked with ALL of the family cooking for the last twenty years. He also gives Tom and Chris detailed instructions on ‘the Richard Madley roast'. Richard's dish even got the nod of approval by worldwide superstar George Michael who cleaned his plate when he called for lunch. Fussy eaters Dan and Karen tried duck liver pate and garlic mushrooms for the very first time - did they love it or absolutely hate it though? TOASTIES This week, Alex in York comes up trumps with his chicken kiev toastie suggestion which includes ‘free' garlic bread. Think you can do better? Get in touch. COCKTAILS Fro, the Head Barman at Tom's Michelin star restaurant The Hand and Flowers, is on hand to make Lizzi a summer BBQ cocktail that packs a citrus punch. Chris explains his signature cocktail, the ‘Lad Bomb'. GET INVOLVED Are you a fussy eater or do you know a fussy eater who's up for a challenge? Have an amazing toastie filling that we should try? Have a big event you want the perfect cocktail for? Questions for Tom and Chris? Get in touch - pirateship@tomkerridge.com Follow the fun on Twitter and Instagram: https://twitter.com/ChefTomKerridge https://www.instagram.com/cheftomkerridge https://twitter.com/Chris_Stark https://www.instagram.com/chrisstark/

This week, Tom and Chris are joined by Robbie Williams. He chats about meeting rockstar chef Wolfgang Puck, his hatred of tasting menus and his big big plans for Stafforshire oatcakes. HOLIDAYS Can a lamb stew in Paphos and a post-club kebab in Zante both be magical food experiences? From Tom's freshly-caught fish lunch to Chris' questionable breakfast after a big night out, both share memorable food experiences during their trips abroad. GUEST - ROBBIE WILLIAMS Robbie chats about meeting rockstar chef Wolfgang Puck, how he can't stand tasting menus and his love of Staffordshire oatcakes. Fussy eater Joe tries tomato soup for the first time and Hade tackles a banana - will they love it or loathe it? The guys also chat about local delicacies around the British isles - such as Scouse and the Middlesbrough Parmo - what's your local dish? Let us know pirateship@tomkerridge.com TOASTIES The love for toasties is real! This week Hannah in Cumbria delivers an absolute game-changer with her banana and chocolate hazelnut spread toastie. Think you can do better? Get in touch. COCKTAILS Fro, the Head Barman at Tom's Michelin star restaurant The Hand and Flowers, is on hand to make Kim a classy, fresh cocktail for a dinner party with friends. Fro explains alcohol infusions to Tom and Chris and is taksed with making a lasagne infused vodka. GET INVOLVED Are you a fussy eater or do you know a fussy eater who's up for a challenge? Have an amazing toastie filling that we should try? Have a big event you want the perfect cocktail for? Questions for Tom and Chris? Get in touch - pirateship@tomkerridge.com Follow the fun on Twitter and Instagram: https://twitter.com/Chris_Stark https://www.instagram.com/chrisstark/ https://twitter.com/ChefTomKerridge https://www.instagram.com/cheftomkerridge

The guys are joined by Scarlett Moffatt. She chats about going to Disneyland with Tom Hardy and gives us the best description of eating a cow's bottom we've ever heard. And just what happened when Liam Gallagher came for lunch? HEROES Chris finds out about Tom's cheffy heroes. The challenge of cooking for gods of cookery, Heston Blumenthal and Michel Roux Snr. Tom also chats about the time Liam Gallagher came for lunch and was a legend from start to finish. GUEST - SCARLETT MOFFATT Scarlett chats about her heroes Ant and Dec, going to Disneyland with Tom Hardy and how food in London can be properly confusing. Fussy eater Dane tries a prawn for the first time - will he like it though? TOASTIES We're on a mission to make toasties great again. This week Dean from Swindon pitches his yeast extract, cheese puff and cheddar cheese toastie. Chris recreates it for Tom's expert verdict. Think you can do better? Get in touch! COCKTAILS Fro, the Head Barman at Tom's Michelin star restaurant The Hand and Flowers, is back to create a cocktail for a special occasion. We hear from Kayleigh in Essex who needs a drink idea for a zoom cocktail masterclass. GET INVOLVED Are you a fussy eater or do you know a fussy eater who's up for a challenge? Have an amazing toastie filling that we should try? Have a big event you want the perfect cocktail for? Questions for Tom and Chris? Get in touch - pirateship@tomkerridge.com Follow the fun on Twitter and Instagram: https://twitter.com/Chris_Stark https://www.instagram.com/chrisstark/ https://twitter.com/ChefTomKerridge https://www.instagram.com/cheftomkerridge

Here we go! The start of The Pirate Ship Podcast! Vernon Kay is our very first guest. He chats about his time working in a banana ripening factory in Bolton. Two fussy eaters try food they have never tried before. And Chris introduces Tom to the wonders of a lasagne toastie. FIRST JOBS This week, it's all about first jobs as Chris grills Tom on how he started his career. We hear about the buzz and energy Tom felt working in a kitchen for the first time at 18. The drama of ‘battlefield promotion' and where exactly would Chris start work in his kitchen today? GUEST - VERNON KAY Vernon Kay drops by for a chat with the guys and reveals his first ever job was in a banana ripening factory in Bolton! Our fussy eater challenge sees two incredibly picky eaters take a bite out of something for the very first time. Joe tries avocado on toast and Ben tackles a Chilli Heatwave Dorito. Are they going to love it or hate it though? TOASTIES Chris is on a mission to make toasties great again. This week he convinces Tom that a lasagne toastie is one of the best fillings out there. We're going to be raising a toastie every week. Can you do better than Chris' filling? Get in touch! COCKTAILS Best way to finish a podcast? With a cocktail, of course! Lucky, Head Barman at Tom's Michelin starred restaurant The Hand and Flowers, Fro, is on hand. This week, Franky in Bucks is looking for the perfect cocktail to serve at her Euros 2021 party this summer. GET INVOLVED Are you a fussy eater or do you know a fussy eater who's up for a challenge? Have an amazing toastie filling that we should try? Have a big event you want the perfect cocktail for? Questions for Tom and Chris? Get in touch - pirateship@tomkerridge.com Follow the fun on Twitter and Instagram: https://twitter.com/Chris_Stark https://www.instagram.com/chrisstark/ https://twitter.com/ChefTomKerridge https://www.instagram.com/cheftomkerridge

All aboard The Pirate Ship! Set sail with Tom Kerridge and Chris Stark on an amazing food adventure. This is THE podcast for anyone interested in the often weird and wonderful world of food and drink. A club where we can all share stories, take the fussiness out of food, and have a bit of a laugh. Expect tales from one of the best chefs in the world, famous friends dropping by and loads of challenges to get involved in. Subscribe now, become a Pirate and never miss an episode.