The Man Behind The Chef: Adam Reid
In association with
In the build up to The Staff Canteen Live 2017 - supported by Westlands, at Great Hospitality Show 2017, we are taking a closer look at the chefs who will be joining us on stage.
We dig a little deeper to find out what they are hiding under those chef whites – next up is Adam Reid, Great British Menu 2016 finalist and head chef at Adam Reid at The French.
Adam recently appeared on this year’s series of Great British Menu making it through to the banquet. Earlier this year he took over from Simon Rogan's acclaimed restaurant The French in the historic Midland Hotel in Manchester which has now been renamed, Adam Reid at The French.
Prior to receiving his first head chef position at the French, Adam previously trained at Mallory Court and under Simon Radley at the Michelin starred Chester Grosvenor in Chester.
What item of food do you hate cooking?
I’d say probably something like yellow courgettes.
What food, if any, are you allergic to?
Not allergic to anything but I do have an intolerance to bananas, I love them as well!
What’s your favourite ingredient to work with?
Artichoke, there’s something really satisfying about cooking and prepping an artichoke properly.
>>> Read more in The Man Behind The Chef series here
What’s your guilty pleasure food?
Nothing really, I used to eat McDonald’s but merely because it was easy rather than the fact that I actually like it! So now it’s just cake, I love cake!
What three ingredients would you take with you to a desert island and why?
I would take some dashi granules, Bovril and salt because with those three things you can make anything taste nice.
If you weren’t a chef what would you be?
I wanted to be a footballer but I would probably be homeless because I’m not really good at anything else.
What radio station do you listen to in the kitchen?
I listen to radio x if I’m in a music mood, radio 4 on my way home, especially if it’s been a long day and I’m not in a hyper mood. But the standard is listening to five live a lot because it’s sport.
What other kitchen would you most like to work in?
I think probably Maaemo or Geranium because it looks so interesting and the kitchen is always set up to look so nice.
Traditional cooking methods or modern techniques?
I utilise everything and hope that I use it in the right way, I don’t have a favourite. Everything has its place.
Why did you choose to get involved with TSCLive?
I’ve been involved with you guys on and off for quite a while and I think it’s a really exciting thing to be a part of. The Staff Canteen is big in the industry and it’s a great way of being involved and being a part of the industry.
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