This year’s Michelin ceremony was made up of familiar names and faces, for the most part. Starred veterans like Michael Caines, Phil Howard and Claude Bosi made predictable returns to the guide after trading their old stomping grounds for shinier premises, and hotly tipped new entries like Andrew Wong, Mark Birchall at Moor Hall and Matt Worswick at The Latymer all promptly earned their place among the stars.
Surprises were few and far between, but among them was a Michelin star for Coworth Park – a gorgeous five-star hotel and restaurant led by executive chef Adam Smith. It’s always difficult to predict the whims of Michelin inspectors but as it turns out, I wasn’t the only one who didn’t see this one coming. ‘We were very flattered, and to be honest, a little bit surprised that it happened for us this year!’ says Adam. ‘As a chef it’s something I’ve always aspired to, but we don’t cook because we want a Michelin star, we cook because we want people to enjoy the experience. That’s what I get enjoyment from personally – all the hours and the blood, sweat and tears you put in, it’s all worthwhile when you see someone genuinely enjoying your food.’
Adam’s start in cooking isn’t particularly romantic. As a young teenager, he was passionate about a career in the law – either as a lawyer or a policeman – but he needed a summer job for a bit of extra cash. ‘There was this new restaurant opening up in the local village,’ he explains, ‘so I fibbed my way into the kitchen porter job – I said I was sixteen, and I was about thirteen at the time! I fell in love with the atmosphere and the camaraderie.’