So you were what?
I was a Sous Chef in London. Went there when I was 27 and I was a Sous Chef when I left.
And who was the Head Chef when you left?
Gary Jones. Between him and RB they are fantastic.
Yeap, it's a phenomenal place.
It's an institution, but you have to put a great deal into it to get a great deal out of it.
Yeap.
You know, you can't hide in the corners.
Yes, you have only got to look at the chefs it has turned out - it's a who's who of chefs, isn't it?
Yes, I think it has produced more Michelin starred chefs than anybody.
Yes, I can well believe it. I think there is something on his website and it is just a celebrity "A" list of Michelin starred chefs. But you are right, it is a phenomenal place but it takes hard work.
It's a tough place to work. It is relentless.
Yes.
You can do 100 for lunch and 100 for dinner, that's what we were doing plus the room out the back for 50 and it was a constant, constant push. But to thrive on that; that's why you go there.
Do you ever see your self running something like that? In that type of role? Or do you always see yourself in a Danesfield House type role? What are you aspiring to?
Obviously, everyone has goals and ambitions.
Sure.
First of all my goal here is to achieve the star.
Yeap.
From there, hopefully we can push it forward. Providing we can get the star and maintain the rosettes. I'd like to think we can go further in the Good Food Guide hopefully further than when I was at Ynyshir Hall in Wales. I think we have a fantastic opportunity here not only with the Oak Room but Danesfield House too. The Management are fantastic and they are very, very supportive.
Who inspires you now, as a chef? Who do you look at?
I suppose, it is some of the Spanish boys"¦
OK, yes.
Like Magaritz because of some of their modern techniques. I don't think you can get too carried away with it though. Here in the UK you've got people like Simon Rogan at L'enclume, Daniel Clifford at Midsummer and Shane Osbourne at Pied a 'Terre all those are great Chefs, they are fantastic places.
You say you have simplified your food style, how have you felt over the years has your food style evolved? You said before you have worked for Marco; with RB and obviously it is your name above the door. What would you say is the Adam Simmonds 4 Rosette style of food? If you could pigeon hole it, I know it is difficult "¦
Modern, clean flavours, clean presentation - that's it I think. The style I have is nothing in relation to the training I had, which for me is brilliant. In Wales it was simple or simpler because of the situation we had up there. Here I have a stronger team and in the first 2 years I pushed it further and maybe that's the reason I pulled it back. Because the formula in Wales worked; there is no reason why that formula can't work here. But it is a bit more innovative than it was in Wales, but I think that is a natural progression.
Absolutely. Are you happy with what you are doing in the kitchen? I mean, obviously, everyone always wants to improve"¦ it's never the finished article. Like the Manoir is still pushing for the 3rd star - it's been 25 years, but are you happy with the food that you are doing?
Yes, I think there is a lot more mileage in the food
Are you a good guest? Or are you critical?
Oh, no I think you go out to eat; to enjoy it and you pick the places you want to go because that it what you would like to eat. And you respect the guy for his cooking. But then, if you go to a steakhouse you know what you are going to get - a well done steak how ever you ask for it to be cooked!! (Laughter)
What's your view on Tasting Menus or Grazing Menus? The reason I ask this, not to name drop, but we recently came back from a demonstration by Marco and he was very much from an era of Gastronomy, where there was maybe 3 or 4 courses and now everything is 15 courses and you get a spoonful of everything - and it's not his bag. He totally respects people and if that is what they want to do that's fine. What is your view on that?
I think you need to have a good balance of A la Carte and Tasting.
OK, do you think from a chef's point of view the Tasting Menu shows what you can do?
I don't think it is anything different from an A la Carte. The Tasting Menu we have here is based on the A la Carte dishes because a Tasting Menu should be if a guest wants to taste a lot of dishes, then they can do so. That's my personal view. Some people are going more towards Tasting Menus only but also good for controlling food costs because of the amount of stuff you have come in because you know that it's going to go. So for a rotational point of view and a business prospective I am sure it is a very good thing. And it doesn't detract from the guys or girls cooking ability. I think you just have to be careful because in a place like this I don't think it would work because it is a Country House Hotel with a Fine Dining Restaurant. That is, maybe, something for us to develop for the future.
And where do you sit, with modern verses classics? Everybody at the moment are using jellies; foams"¦
Yes, we do it here, but everything stems from the classics.
What motivates you to get in here every morning at 7.30? Is it that star?
Yes, it's about achieving or going as far as you can and making the restaurant successful.
And what happens in January when you hopefully get the star then?
You continue to push forward. You can't just rest and say I've got one star and 4 rosettes - that's it. You do this trade for recognition and a lot of chefs thrive on recognition. Some say they don't, but I think they are lying.
Do you think there will come a day, you are still a young man, will there come a day when wife; children - your personal situation, your personal ambition may change and maybe if you get that star you will have different values in life.
You need a balance.
Can chefs manage to achieve that?
Not necessarily. And sometimes you do struggle. It's a tough environment for somebody out of the industry to understand it and that is the biggest thing, because they say "Why are you at work until 12 O'clock"; "Why do you have to go in at 6 O'clock". It is a harsh environment but I think to get a work life balance can be achieved.
Adam, thank you very much.
Pleasure.Small Contribution. Big Impact.
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