2012

Adam Smith

I loved the challenge of my time in Paris at Le Meurice, both in the kitchen and the culture of living in the French capital.   

Adam won in 2012 at the age of 24. He staged with Yannick Alléno at Le Meurice, Paris, and is now Executive Chef, at Coworth Park, Berkshire.

Originally from Birmingham, Adam started his kitchen career washing pots at his local restaurant aged 13. When a couple of the chefs didn’t show up for work one day, he found himself helping out with the cooking and discovered he liked being at the hotplate. Once he finished school, Adam went on to train at University College in Birmingham, completing his NVQ 1&2, before heading off to the bright lights of London at the tender age of 16, but it was there that his 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. By the time he left nine years later, Adam was executive sous chef of the hotel and second in command John Williams, leading of a brigade of 65 chefs.

Adam was no stranger to competitions and awards when he won the Roux Scholarship: he won a gold medal at the 2009 WorldSkills competition in Calgary; he assisted Roux Scholars André Garrett and Simon Hulstone as commis chef at the Bocuse d’Or in 2007 and 2009 respectively. In 2010 he was selected to represent the English National Culinary Team at the Culinary World Cup in Luxembourg, winning a gold medal in the Restaurant of Nations and won the Craft Guild of Chefs Young Chef of the Year award. He was an Acorn Award winner in 2011, then in 2012 he won both the Observer Food Monthly Young Chef of The Year and the Roux Scholarship.

In 2013, Adam moved to The Devonshire Arms in Yorkshire, during this time the estate’s acclaimed restaurant The Burlington Restaurant was the only new restaurant to be awarded a coveted four AA rosettes in the January 2015 guide.

In July 2016, Adam moved to take over the reins as executive chef at Coworth Park, earning a Michelin star a year later for Restaurant Coworth Park and 4 AA rosettes. Adam also oversees the two-rosette casual dining restaurant The Barn, as well as the Bar, Spatisserrie in the hotel’s spa, in-room dining and four banqueting rooms. With a mantra throughout his career that ‘taste is king’ Adam’s style of food echoes classical French combinations with his own modern style, techniques and presentation.