Tom Kerridge’s pub in Marlow, Buckinghamshire, has seen weekend advance bookings shoot to 10 weeks ahead since landing his second star in October.
To keep up with the stream of diners he is considering having a nightshift to prep and cook food.
“It is phenomenally busy, which is fantastic, but we are fighting to keep up with it,” explained Kerridge.
Three new chefs have just been taken on, bringing the total kitchen workforce to 13 full-time chefs and three kitchen porters.
If the plan goes ahead, one chef would be given weekly overnight shifts on a rotation basis to prep vegetables and do overnight cooking in water baths.
