Adam Gray
Adam Gray was set on becoming a chef by 14. After washing pots at East Haddon’s The Red Lion and studying at Northampton College, Gray cooked under Bruno Loubet at the Four Seasons Hotel in London from 1989 to 1992. Stints overseas and two years at Raymond Blanc’s Le Manoir aux Quat’Saisons followed before Gray was made head chef of Michelin-starred City Rhodes from 2001 to 2003.
Today, following a spell as head chef of Rhodes Twenty Four, where his Michelin-starred cuisine was complemented by the view from the 24th floor of Tower 42, Adam has returned to the Red Lion – furthering its transformation into one of the area’s premier culinary destinations. You might think Gray would be in danger of forgetting his roots, but nothing could be further from the truth.
The menus at The Red Lion focus on seasonal ingredients combined simply and imaginatively, elegantly augmenting classic staple dishes with memorably unusual elements. For example, English asparagus and poached duck egg might come served with a Worcestershire sauce dressing; sardines and tomato could arrive with toasted brioche, and aged fillet steak could be paired with wild mushroom macaroni cheese. He relies on inventiveness, an eye on classic cookery, and an ever-changing range of freshly sourced specials, helping him to coax Michelin-starred quality out of time-honoured ingredients.
Gray’s work continues at the Shires Cookery School, a grade three listed barn conversion offering an extensive range of courses such as artisan bread baking and fish master classes.
Pan fried halibut with smoked bacon and girolles
Adam Gray
Adam’s mulled wine
Adam Gray
Hot turkey and caramelised onion tart with melting Stilton cheese
Adam Gray
