Adam Stokes and the reincarnation of Adam’s

Adam already has a serious following, and it’s his loyal customers who return again and again that he’s eager to get into the new restaurant. ‘We’re looking forward to welcoming back all the fantastic guests we have met over the past few years and being able to deliver what we’ve always promised is coming,’ he says. ‘The new restaurant will bring rewards and challenges – it’s something we’re going to be able to grow into over the coming years.’

As with any new restaurant opening there have been ups and downs, and seeing as Adam took on a building that needed an entire refurbishment across three floors – including the installation of a huge bespoke kitchen – he had his fair share of obstacles. ‘We have had a very turbulent time over the past few months and had all kinds of issues – some of which I never would’ve imagined!’ he tells us. ‘Fortunately, we have an extremely strong team at Adam’s which I am most proud of – their help and support has enabled us to bring this restaurant to fruition.’

The new Adam’s increases the number of covers to thirty-six, has a bar area, a private dining room and a chef’s table for twelve. It’s also situated just round the corner from the original pop-up, meaning Birmingham doesn’t have to say goodbye to one of its most famous restaurants. Dishes include Halibut, sea vegetables, leeks and oregano, Lamb, miso, caramelised onions and fennel and Chocolate, Earl Grey, ginger and orange – simple descriptions which almost mask the impeccable, intricate cookery and presentation Adam has become so famous for.

‘We are so proud of what we’ve produced,’ says Adam. ‘I have put my whole heart into this restaurant and want people to come and enjoy it. We serve good, honest food done in an imaginative way, and have somewhere that can make a special occasion feel even more special.’ His new restaurant means he has the ability to chase that second star – seeing as his original venue gained one after just five months, we wouldn’t be surprised if the next is well on its way.