Simmonds has worked his way from a pot washer at a pub in Leighton Buzzard to top London hotels like The Ritz, The Halkin and The Lanesborough. He worked with Marco Pierre White at Les Saveurs in London and Raymond Blanc at Le Manoir aux Quat’Saisons. 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 that he 'has perfected a culinary style full of understated personal flourishes'.
Simmonds has contributed recipes to many of the Great British Chefs apps and you can see Simmonds in action on his own personal website.
Adam got through to the final banquet on Great British Menu 2014.