As the chef who earned Birmingham its fourth Michelin star, Adam Stokes has certainly made a name for himself with his intricate, balanced approach to cooking. For the past two years he has been working away in his small restaurant adam’s, which was always going to be a temporary location while he and his wife Natasha found a more permanent building to settle into. They finally found one last summer, just round the corner from their old restaurant, and after six months of refurbishment (the kitchen and dining room had to be built from the ground up) Adam is ready for his first service.
The restaurant, now called Adam’s (note the capital A) is much bigger, but still keeps its intimate, cosy feel. The main difference is the kitchen, which gives Adam the space and tools needed to cook to the best of his ability. We interviewed him just before his first service – read what he had to say here.