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.