Speaking ahead of the launch tonight of his new ITV show, Tom Kerridge Cooks Italy, top chef Tom Kerridge tells The Mirror: “When hospitality grows, the rest of the country grows. And Andy Burnham understands that.” It comes as Britain’s next Prime Minister calls for VAT in the sector to be slashed from 20% to 10%.Owner with his wife, sculptor Beth Cullen-Kerridge, of The Hand and Flowers, near his home in Marlow, Buckinghamshire, it became the first and only pub to be awarded two coveted Michelin stars in 2006 and 2012. Tom, 52, who shares a son, Acey, 10, with Beth, says: “Hospitality needs to be backed and Andy Burnham is the man for the job.”A lifelong Labour supporter, he adds: “I grew up in a single parent family on an estate in Gloucester. Labour represents a workforce, it tries to ensure that people have an opportunity regardless of background. If you come from a background that is economically struggling I think there should be systems in place: quality transport systems that allow you to get to work; a healthcare system that works.‌“Irrespective if you grew up on an estate or a semi detached house, I think everyone should be presented with opportunities. The party that offers that has always been the Labour party.”Burnham has proved himself in Manchester, says Tom, who ran popular eatery The Bull and Bear in the city from 2019 to 2022. He says: “Manchester is one of the most forward thinking, eclectic cities and that is something he has been a part of, keeping the cogs moving for reinvestment.“Hospitality is at the base level of everything, exciting restaurants, great hotels, late night spaces. Manchester has all this energy that has been able to drive forward and allow investment and therefore other business to thrive too - property investment, tech companies, multimedia spaces.“Manchester has a beating heart that comes from people hanging out together in hospitality. The rest of the country hasn't quite got that yet. What we want is the Andy Burnham approach.”‌Chef and publican Tom has spearheaded the #VATsTheProblem movement, gathering more than 250,000 signatures on a petition calling for a fairer 10% VAT rate for hospitality.During his Makerfield campaign, Andy Burnham pledged to bring hospitality VAT down to 10%, to slash business rates for puns by 20% and to review cost pressures like National Insurance contributions. Tom says: “From my conversation with Andy I think he really understands.”With industry sources saying one in six hospitality businesses are at risk of closure in the next year, Tom continues: “Things are shutting because of ongoing costs that have dropped in over many years of neglect of the industry: food inflation, energy bills, National Insurance increases.‌“On top of that, we have the second highest tax in Europe at 20%. Norway is 21%, everyone else is at between 8-12%. Ireland is dropping down to 9%. What we're asking for is to sit the same as Europe“We want growth, reinvestment, reemployment. If the Government could just get out of the way and let us operate, we are the beating heart of the reinvestment of the rest of the country.”A familiar figure on our TV screens, Tom’s credits include Great British Menu, Saturday Kitchen, MasterChef, and he’s presented series including Tom Kerridge’s Proper Pub Food. And when he is not working, he is determined to use his fame to fight for the industry he loves.‌One nation that really knows how to do hospitality, according to Tom, is Italy, and he is great lover of Italian cuisine. Ahead of Tom Cooks Italy, he says: “Italian recipes are a celebration of ingredients and relatively simple. You don't need to be a super confident cook to try them or prepare for four days.“I'm hooked on all things Italy after visiting. I've been back twice since we finished filming. I took the family to Pompeii then to see Napoli vs AC Milan, then to the Colosseum.”Of Italians and their cuisine, he says: “They celebrate their produce, their culture, where it comes from - olive oil in Tuscany, for example. The lifestyle is all based on food, restaurant, community, connection. We should use Italy as an example of how we should do things.”‌And the passionate chef, who has shared a delicious Italian recipe with Mirror readers, remains optimistic about the future of British fare, too. He says: “Fingers crossed Andy Burnham brings in new energy. Andy Burnham is the man we need.”*Tom Kerridge Cooks Italy, starts Thurs 16th July, 7.30pm on ITV1 and ITVX, proudly supported by M&SCalabrian chilli, sausage and butterbean stew‌Serves 42 tbsp olive oil500g Italian style pork and fennel sausages4 M&S Collection Master Grill Spicy Calabrian sausages, halved lengthways and sliced2 onions, finely diced4 cloves garlic, finely chopped1 tsp fennel seeds1 heaped tbsp tomato puree2 Calabrian chillies, sliced3 tbsp M&S Hot Calabrian chilli paste200ml white wine400ml chicken stock4 sprigs fresh oregano, leaves picked2 sprigs rosemary, finely chopped2 cans chopped tomatoes2 cans butterbeans, drained2 tbsp flat leaf parsley, roughly choppedFor the garlic and chilli ciabatta1 M&S ciabatta loaf100g softened butter1 tbsp M&S Hot Calabrian chilli paste1 clove garlic, finely grated‌MethodPreheat oven to 180C fanHeat the oil in a large sauté pan. When hot, add the Italian style sausages and cook them until lightly browned on each side. Remove and place them onto a tray. Place the tray into the oven for 15-20 minutes.Next add the spicy Calabrian sausages to the pan and cook for 3-4 minutes. Add the onions to the pan and sautè for 5 minutes. Next add the garlic and stir gently for 2 more minutes.Add the fennel seeds and stir well. Pop in the tomato puree and chillies and stir again for another couple of minutes. Pour in the wine and let it reduce by half. Add in the stock and let that reduce by half.Add the tomatoes and bring up to a gentle simmer. Reduce the heat, add the beans and herbs, cook for 15-20 minutes on low.Remove the sausages from the oven and let them rest for a few minutes.While the stew is cooking, mix the ingredients for the chilli butter together and season with a little salt. Halve the ciabatta lengthways and lay this onto a tray cut side up. Spread liberally with the chilli butter. Pop into the preheated oven and cook for 15 minutes or until golden and crunchy.Thickly slice the sausages and pop them into the stew. Finish with lots of fresh parsley and season with salt and pepper.Remove the bread from the oven and cut into thick pieces. Serve the sausage and butterbean stew into bowls with the chilli bread alongside.Victoria sponge with lemon curd & candied lemons‌Serves 8-10For the candied lemon peel1 unwaxed lemon4 tbsp caster sugar6 tbsp granulated sugarFor the lemon curd‌150ml lemon juiceZest of 2 lemons150g caster sugar2 large free range eggs, plus 2 egg yolks, lightly beaten100g cold butter, dicedFor the Victoria Sponge cake225g caster sugar225g butter, softened4 large free range eggs1 tsp vanilla paste225gm self-raising flour1 tsp baking powder½ tsp salt2 tbsp whole milkPlus‌Extra softened butter for greasing50ml LimoncelloFor the vanilla cream450ml double cream3 tbsp caster sugar1 vanilla pod, seeds scraped‌MethodUse a vegetable peeler, peel long strips of zest from the lemon. Using a small knife carefully trim off any white pith. Next, slice it into very thin strips. Line a baking tray with baking parchment.Place the caster sugar, 100ml water and the juice of ½ the lemon into a small saucepan and heat gently. Stir the mixture until the sugar has dissolved. Then add the lemon peel and simmer for 10 minutes or until the zest is translucent. Remove the peel from the syrup using a fork and lay onto the prepared tray to dry out.Once it has cooled, toss the peel in the granulated sugar until well coated. Lift it up from the sugar and place onto a tray and set aside until needed.Next make the lemon curd. Begin by placing the sugar and lemon zest into a bowl and mix well with your fingers to release all the oils into the zest. Add the beaten eggs to the sugar and mix well. Pour the lemon juice into a medium pan and add the sugar and eggs, mix well.Place the pan over a low to medium heat and whisk constantly until the mixture thickens. Remove the pan from the heat and add in the cold butter, whilst whisking. Strain the mixture through a fine sieve and place into a bowl and into the fridge to cool, while you make the sponge.Preheat oven to 160C fanGrease 2 x 8 inch round sponge tins and line the base and sides with greaseproof paper.Place the sugar and softened butter into a mixing bowl and using electric beaters, beat until the mixture is light a creamy. This should take around 5-6 minutes. Alternatively you could also do this in a stand mixer.Add 1 egg to the bowl at a time, whisking well after each addition. Scrape down the sides of the bowl with a rubber spatula. If the mixture looks like it is beginning to curdle, just whisk in a couple of spoons of flour.Add the vanilla paste, flour, baking powder, salt and milk to the bowl and beat again until well combined. The batter should be smooth and creamy. Divide the batter evenly between both the prepared cake tins.Place on the middle shelf of the oven and cook for 25 minutes or until risen and golden. Remove the cakes from the oven and leave them to rest for a few minutes. Remove the cakes from the tins and brush each cake liberally with limoncello. Leave them to cool completely on the wire racks.Meanwhile place the cream, sugar and vanilla into a bowl and whisk until very lightly whipped. Place this into a piping bag fitted with a plain round nozzle.Place one layer of cake onto your serving plate or cake stand. Pipe large mounds of vanilla cream around the edge of the cake. Spoon lemon curd into the centre and spread out evenly. Lay the 2nd layer of cake on top. Pipe the remaining cream on top of the cake around the edges and sprinkle each mound with the candied lemon peel.Cut into thick wedges and enjoy as soon as you can! Best enjoyed fresh for ultimate softness!