Adam Simmonds

Adam Simmonds is best known for his sophisticated and beautifully-crafted cooking, which has earnt him a plethora of awards and recognition.

Simmonds has worked his way from a pot washer at a pub in Leighton Buzzard to top London hotels The Ritz, The Halkin and The Lanesborough before joining Marco Pierre White at Les Saveurs in London and then moving to Le Manoir aux Quat’Saisons, under the tutelage of Raymond Blanc. It’s a measure of the revered chef’s enduring influence on Simmonds’s food that when asked what his influences are, Simmonds answers, ‘Raymond Blanc, and the seasons’.

He achieved his first Michelin star at Ynyshir Hall in Wales in 2006 before moving on to establish Adam Simmonds at Danesfield House as one of the country's finest restaurants, with a Michelin star, 4 AA rosettes and an 8/10 in the Good Food Guide (placing it at No.12 in the publication's list of top 50 restaurants for 2012); the Guide tipped Simmonds as one of its Chefs to Watch for this decade.

Simmonds himself describes his food as 'modern with flavours that come together perfectly on the plate without being over-complicated’. He enjoys exploring the occasional unusual flavour combination, though – Simmonds reports that the unlikely duo of foie gras and pistachio have made a dessert shine for him.

The AA Guide has remarked on Simmonds's 'head-spinning depth and clarity of flavours', while the Good Food Guide states how he 'has perfected a culinary style full of understated personal flourishes'.

Simmonds has contributed recipes for the second Great British Chefs app and you can see Simmonds in action on his own personal website.
 

Awards

Chaine des Rotisseurs
National winner (1995)

Meat Chef of the Year
National winner (1998)

The AA
Four AA Rosettes (Danesfield House, 2007-present)
Four AA Rosettes (Ynysh Hall Powys, 2003-7)

Michelin Guide
One Michelin star (Danesfield House, 2007-2013)
One Michelin Star (Ynysh Hall Powys, 2003-7)

The Good Food Guide 2011
Danesfield House ranked 13th Best Restaurant in the UK

Egon Ronay Guide
Two Stars (Ynysh Hall Powys, 2003-7)


Restaurants

Chef

Restaurants

Spring

Though the weather may not always be as ideal as we hope during spring, there are some great ingredients that reach their peak during this season. This includes oysters, rhubarb, asparagus and artichokes, to name just a few. Here, we give you a...


Adam Simmonds Recipes - See All


Adam Simmonds on Twitter

Adam Simmonds

@ChefASimmonds

10 hrs

@nicoginger82 hi no problem how are things

Adam Simmonds

@ChefASimmonds

10 hrs

Just catching up with @GBMofficial congratulations to @j_durrant and @_aumbry for getting through to judges chamber

Adam Simmonds

@ChefASimmonds

2 days

@Johnh8H that would be great see you soon

Adam Simmonds

@ChefASimmonds

3 days

@Johnh8H HI my Reasturant is a way away at the moment the Reasturant that I am overseeing is opening at the start of June