Adam-Smith-roux-scholar-2012-2Head Chef, Burlington restaurant, The Devonshire Arms, Bolton Abbey, North Yorkshire.

Trained with Yannick Alléno at Le Meurice, Paris

Adam Smith is one of the most talented young chefs in the UK and has proved himself to be “one to watch” as legendary chef Michel Roux Senior predicted in 2012. Adam originates from Birmingham and started his life at the kitchen sink in a local restaurant, only getting chance to cook when a couple of the chefs didn’t arrive for work one day. Once he realised he had quite a liking for being at the hotplate & decided once he finished school he would go to University College in Birmingham to further his training. After completing his NVQ 1&2 within a year he headed off to the bright lights of London, this is where is culinary training really began.

Adam’s lucky break was his opportunity to work with chef John Williams MBE at The Ritz in London and became an integral part of the team in his 9 years there. Adam won the Craft Guild Of Chefs Young Chef of the Year award in 2010 then followed with the Observer Food monthly – Young chef of The Year in 2012. It was a good year for Adam in 2012 as he also won the Roux Scholarship after demonstrating superb culinary skills. As part of the prize he was given the opportunity to work for 3 months in Le Meurice in Paris which has 3 Michelin stars.

In 2013 Adam made a bold move to the North to head the Burlington restaurant at the The Devonshire Arms, Bolton Abbey. Adam’s style of food echoes classical French combinations with his own very modern style, techniques & presentation. His passion to create stunning dishes from the very best produce & stunning ingredients is what drives him to continue to develop his already remarkable culinary skills.

Just 18 months later, in January 2015, Adam and his team were celebrating as the Burlington became the only restaurant to be awarded a coveted 4 AA rosettes.


A few words from John Williams MBE – Executive chef –The Ritz London “Adam worked for me for 9 years. He is very much a wise, head-on young shoulders gentleman with great skills in his cooking. Looking back through history with respect enables him to move forward with his modern approach cooking skills. He is a leader by example which is what every great chef should be, he has a great desire to learn and develop his style of cookery.

From washing pots in a Birmingham pub to cooking at a Michelin star restaurant, Adam has come a long way. The same year as winning the Roux Scholarship he won the Observer Food Monthly young chef of the year award.