A regular on the Great British Menu, tipped as ‘one to watch’ by the Good Food Guide and with experience in some of the finest kitchens in the UK, Adam Simmonds is a chef on the verge of great things.
He was inspired to become a chef while washing pots and making sandwiches in a local restaurant while a teenager. Having spent his early years as a chef at Le Gavroche, he worked alongside Keith Stanley at The Ritz, Andrew Magson at Burts and Stefano Cavelli at The Halkin, rising to become Chef de Partie.
The pivotal moment of his career came when he was employed at Le Manoir aux Quat’Saisons to work with legendary head chef Raymond Blanc. His spell in the kitchen of one of the world’s most famous chefs led to him becoming a head chef in his own right, first at The Greenway in Cheltenham and then Ynyshir Hall Hotel, where he earned a Michelin Star.
A move to Danesfield House Hotel & Spa Marlow followed, as did more accolades including four AA Guide rosettes, a Michelin Star for three years in a row and those appearances on BBC 2’s The Great British Menu. One to watch – and you can watch him in person at OnBlackheath this year.