Tom Kerridge leads tributes to former pastry chef at The Hand and Flowers

Tom Kerridge has paid tribute following the passing of former Hand and Flowers pastry chef Jolyon d’Angibau.

Jolyon, who was part of the award-winning team at the two-Michelin-starred restaurant. His passing has prompted an outpouring of heartfelt messages from friends, family and colleagues.

Tom, along with his wife Beth and the entire Hand and Flowers team, shared the news publicly through a post on social media.

The post read: “Today we said goodbye to one of the most gifted, talented, beautiful, fun and wonderful humans I’ve ever met.

"Jolyon was one of the greatest, most creative pastry chefs I’ve had the honour of working with, and he has undoubtedly played a huge part in the success of our businesses. His influence and artistry could be seen in so many of the dishes that made our guests smile and come back for more.

"But Jolyon wasn’t just an extraordinary chef - he was the kind of person who lit up a room simply by walking into it. His kindness, his humour, his gentle spirit, and the richness with which he lived his life made a lasting impression on everyone who knew him.

"The world was a much

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better place with Jolyon in it.

"Myself, Beth, and the entire team here at The Hand and Flowers will forever be eternally grateful that he was part of our lives.”

Since the announcement, messages of condolence and remembrance have flooded in from across the hospitality industry.

One user commented: “Such sad news. I remember him fondly from my time at the Hand – such a lovely, caring and funny guy. Always smiling, always supportive. He made the tough days in the kitchen that bit lighter.”

Another wrote: “Sorry for your loss. Sending love to you all and to Jolyon’s family too. He was such a bright soul, and his legacy will live on in all the lives he touched.”

About the Hand and Flowers

Tom Kerridge is chef patron of The Hand and Flowers in Marlow, the world’s first ever two Michelin star pub.

Their pub has a comfortable atmosphere combined with high quality food, for which it was awarded a Michelin star in 2006, followed by a second in 2011, it has retained both stars ever since.

Written by Abi Kinsella

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