When he left school, he studied food at Henley College. At nineteen, he worked with Anton Mosimann OBE for eighteen months at The Dorchester, London and he also worked in France at Restaurant Guy Lassausaie and Restaurant Marc Meurin.
Adam then spent a few years working at country house hotels including Mallory Court. At 35, he went to work for chef and restaurateur Andreas Antona at Simpsons, at the original site in Kenilworth. When they moved site in 2005, Adam moved with the restaurant and worked his way up to the role of head chef at Simpsons in Edgbaston, Birmingham. In 2005, Adam was awarded the title of Midlands Chef of the Year. In 2010, he reached the final of the National Chef of the Year competition.
Image Credit: Jodi Hinds
The Cross at Kenilworth
After the success of Simpsons, Andreas Antona opened The Cross at Kenilworth. Originally established in the 19th century as an inn, the newly refurbished gastro pub and restaurant opened in 2013. Adam was appointed head chef, whilst in training for the Bocuse D’Or.
Shortly after opening, The Cross at Kenilworth was awarded its first Michelin star in 2014, making it the only restaurant in Warwickshire with the award. It has retained this feat in the Michelin Guide 2018. The restaurant also holds two AA Rosettes and was featured on the AA Notable Wine List 2017-18.
Bocuse d'Or
In 2013, Adam became Britain's youngest UK representative in the renowned Bocuse d'Or championships. Adam and the UK team reached the Bocuse D’Or final and his meat dish of truffled blue-legged chicken with mushrooms and tarragon was marked ‘best in class’.
Also on his team was commis chef, Kristian Curtis. At the main event in Lyon, they finished fourth and won the ‘Best Meat Course’ prize, achieving Britain's best result to date. Kristian was also awarded the ‘Best Commis’ prize. Adam returned to the Bocuse D’Or in 2015, where the UK team finished in sixth place in the European finals and tenth place overall.
Adam’s unique modern pan-European food style takes inspiration from his diverse culinary background. Current dishes from his produce-focused menu include loin of venison served with potato terrine, crushed roots, lingonberries, kale and Laphroaig sauce and braised fennel with giant cous cous, citrus butter sauce, endives and tarragon. They offer vegetarian and vegan menu options and dishes are expertly paired with wines from around the world.
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