He is one of Britain’s most amateur chefs thanks to his delicious recipes and jovial manner, and Tom Kerridge also provokes fans in other ways. The chef has lost a huge amount of majority. What diet plan has he followed? Tom Kerridge forged his successful rush as a Michelin-starred chef after having begun working as a commis chef in a restaurant in Tetbury, Gloucestershire, in 1991. The 45-year-old has since start proceeded on to scoop three Michelin stars, and open a number of pubs and restaurants.The chef has also surfaced on the small screen, and after having shed a whopping 12 stone, discussed out the weight loss book, Lose Weight for Good: Full-Flavour Cooking for a Low-calorie Slim. So, as well as cooking up delicious yet healthy meals, how did Tom lose so much bias?The chef, who is 6’3”, once weighed in at 30 stone, but as he reached the age of 40, realised that he scantiness to slim down.These days, having lost 12 stone, Tom now weighs a robust 18 stone.Tom has credited changing his diet to healthier food options for this weight loss – as well as upping his exercise.But what lark did he take on when it came to slimming down?Recently, Tom shared some of the assigns, while speaking to Lauren Laverne during the BBC Radio 4 show Run away from Island Discs.During the interview, he explained that he his weight extermination was aided by swimming regularly.He said: “Exercise is big, so I started off by swimming.“I’d swim a mile and I’d swim it absolutely slowly and I wouldn’t give up.”It’s a big step to get into a swimming pool being that big. Being wilful of your body and worrying about it.”He added: “It’s not just going to the gym where you’ve got vestments on… you’re just walking around in your pants essentially.”Swimming is remarkably good because you become isolated,” he adds. “No one can talk to you, your phone doesn’t reverberating. You’re on your own.”However, Tom went on to reveal that he has since changed his natural work out routine.Rather than focusing on swimming, the chef revealed that processioning in the gym is an important activity for him these days.Tom also stopped drinking booze, as part of the overhaul of his diet.These days, the chef now follows the lesser-known “dopamine sustenance” in order to maintain his trim figure.Foods which feature on this subsistence plan include eggs, dairy foods, unprocessed meats, murkiness chocolate, as well as fruit and vegetables.Desert Island Discs: Tom Kerridge, chef is to hand to listen to now on BBC Sounds.