Adam Smith at Coworth Park: classical cooking at its best

Adam took on more and more shifts over the next few years, and by the time he was sixteen he knew that his future would be in the kitchen rather than in court. ‘I went home and told my parents that I was going to be a chef, and my old man said, ‘no you’re not! You’re never going to have a life, you won’t earn any money, you’ll be working every weekend...’ and all this stuff. I’m quite stubborn, so I stuck with it and went off to Birmingham College.’ Adam only spent a year at college, but it wasn’t so much what he learnt as who he met that changed his life forever. ‘One of my lecturers knew John Williams, who was just leaving Claridge’s and moving to The Ritz. I went down for a trial shift, and next thing I know, they’ve offered me a job and I’m packing my bags and moving to London.’

Lots of chefs spend a year or two at a restaurant before moving onto pastures new. That was Adam’s plan too. ‘I was going to do a year and then come back to Birmingham,’ he says. To say that things didn’t quite work out the way he planned is a significant understatement. Adam was sixteen years old when he started at The Ritz. When he left he was twenty-five. ‘The Ritz was an amazing place to work,’ he says. ‘In the ten years I was there I never stopped improving; there was always something else to learn.’ By the time he left, Adam was executive sous chef of the hotel – second in command of a brigade of sixty-five chefs – and right-hand man to John Williams, who had become more than just a mentor to the young chef. ‘John is like a father to me,’ he says of his former boss. ‘We still speak every week. He's had a massive influence on me – my cooking style, my career, my beliefs. He ignited my passion for classical cooking. He's a great man.’

John wasn’t the only one who recognised Adam’s considerable talent. By the time Adam left The Ritz to take up an executive chef role at North Yorkshire’s Devonshire Arms, he had scooped multiple awards, including Craft Guild of Chefs Young Chef of the Year in 2010, Observer Food Monthly Young Chef of the Year in 2012, and a prestigious Roux Scholarship the same year. ‘For me, it’s one of the best opportunities you can get in this country, if not the world,’ he says of the scholarship. ‘It opens up doors you would never be able to open on your own. I would never have been able to spend three months working with Yannick Alleno at Le Meurice without the Roux Scholarship and I wouldn’t have got either of my jobs at The Devonshire Arms or Coworth Park. On top of that, it’s opened a door to a group of people that I can now call on as friends for advice. When I walk into a room with the Roux scholars, it’s like being a commis chef all over again, but in a good way! I could sit there for hours and listen to Sat Bains, or Andrew Fairlie, or Michel and Alain Roux – they’re awe-inspiring.’

That passion for classical cooking – the fire that John Williams started in Adam – has grown into a raging inferno over the last few years. The Roux Scholarship, The Devonshire Arms, Le Meurice and Yannick Alleno all added fuel to the flames, and today, Adam’s food at Coworth Park is masterful, classical cooking at its very best. The menu is a mouth-watering roll call of classic flavour combinations, from salt-aged beef with oxtail, mushroom and onion to tea-smoked salmon with bergamot, curried crab and avocado. ‘I love the caviar tart we have on the starters,’ says Adam. ‘We fill a shortcrust tart base with fresh brown crab meat, then we cover that with Exmoor caviar, pickled cucumber, yuzu purée, herbs and flowers and put a nice quenelle of crème fraîche on the side. There’s a reason why that combination of crab, caviar, crème fraîche and citrus is so classic – it all works so well together. What more could you want?’