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“To build a place where you\u2019re delivering two-Michelin-star standards every day with every service \u2014 that\u2019s a 90-hour week and you need a release valve. I actually miss that guy,\u201d he stated.<\/p>\n
The Michelin-starred chef expanded on how his old lifestyle has affected how he currently socialises with loved ones.<\/p>\n
He said: “I miss the madness, and I\u2019m p***ed off with myself that I let it get to a stage where I\u2019ve now spoilt the chance of enjoying a glass of wine with friends or a pint at the football.\u201d<\/p>\n
Tom had to cut out booze entirely, struggling to limit himself to one drink. “I can\u2019t do moderation and that annoys me. Just one drink and things would get messy very quickly.”<\/p>\n
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In a 2022 Stompcast podcast, the famous chef claimed he drank 75 years\u2019 worth of alcohol before he hit 40.<\/p>\n
He stated: \u201cThe way I view it is that if you live to 75 years old, you\u2019ve got that amount of booze that you can drink until you\u2019re 75 – I did it all by the age of 40.\u201d<\/p>\n
In the aforementioned interview, Tom also addressed the criticism he has received for the prices he charges at his restaurants.<\/p>\n
A three-course Sunday lunch at Hand & Flower in Marlow will set customers back \u00a3175, something he defends.<\/p>\n
The chef claims that after bills and staffing costs, he only makes \u00a317 per meal. With an annual payroll of over \u00a32.5 million, Tom believes that the prices his restaurants charge are fair considering the outgoings.<\/p>\n