Head Chef, Burlington restaurant, The Devonshire Arms, Bolton Abbey, North Yorkshire. www.thedevonshirearms.co.uk
Roux Scholar 2012
Adam Smith is one of the most talented young chefs in the UK and has proved himself to be “one to watch” as legendry 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.
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.
If the top chefs in the industry are to be believed there's plenty more to come:
John Williams, Executive Chef, The Ritz London:
"Adam is without doubt the very, very best chef that has been in my kitchens!"
“Adam is a star what an amazing year for him, after winning the Roux Scholarship others are noticing his great talent. He is fitting in so well with Alléno’s brigade at Le Meurice in Paris, it’s fantastic that he has been recognised for what he’s doing by winning the OFM Young chef of the year award, I’m sure this will spur him onto even greater things.”
Roux Scholarship winner Adam Smith visits Yannick Alléno – Le Meurice's modern Michelin man
2012 Roux Scholarship winner Adam Smith had no difficulty choosing where to spend the three-month stage he won as part of his prize – he knew he wanted to work with Yannick Alléno at Le Meurice in Paris. Kerstin Kühn reports
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