Tell me about your cooking

The food at ‘Adam’s’ is modern British. I use modern techniques to produce food that uses familiar flavour marriages. I try to excite and enthuse our diners with dishes that have inventive twists. The food I enjoy cooking is food that is at its peak, for example Asparagus for the six weeks a year that it is in season, or woodcock during the shooting season. The quality of the ingredients is key. Without that we are unable to do our part which is to listen to the ingredients and combine them together with care.

Describe your perfect meal

Dining outside by the coast with my wife Natasha, with a glass of vintage champagne and some fresh as shellfish. This would be followed by a great rib-eye steak, chips and a glass of full-bodied red wine.

How did you become a chef?

My father had an allotment and always cooked freshly grown food. On a Saturday night he would produce enough food to feed the family throughout the working week. The kitchen was an out-of-bounds area, he produced good quality food, while enjoying a beer and listening to music. It always seemed to be so exciting.  I learnt my trade at Hambleton Hall in Rutland where I spent seven years, under the tutelage of Aaron Patterson where I learnt how to cook, properly.

What do you eat when at home?

Very little, I am always at the restaurant. On the odd occasions we dine at home it is normally something quick, fresh and, of course, tasty.

Who’s the best chef in the world and why?

There are some great chefs in the world, Rene Redzepi, Ferran Adria and Michel Bras to name only a few. All these chefs firmly believe in their food and style, that is why I think that they are great chefs. There are some fantastic chefs cooking here and that was one of the things that attracted us to come to the city.

Is the customer always right?

Everyone is entitled to their opinion, so yes.

What’s the best thing about being a chef?

Being able to work with the best ingredients every day and produce exciting dishes that bring enjoyment to our guests. Also meeting new chefs and bouncing ideas around to develop and progress.

What’s the worst thing about being a chef?

Being away from the family for long periods of time. But it is a part of the job that you must understand to be able to do it.

If you weren’t a chef, what would you be?

No idea, probably a racing driver, or attempting to be one.

What do you recommend from this evening’s menu?

In the evenings we serve a ‘tasting 5’ and ‘tasting 9′ course menu, both are highly seasonal. The ‘tasting 9’ is in itself a culinary journey of taste, textures and temperature. To get the full experience of ‘Adam’s’ I would recommend this menu.