Adam Simmonds

Adam Simmonds knew that he wanted to be a chef from the age of 14, when he was only one of two boys in his school Home Economics class.

Born in Welwyn Garden City in 1971, he grew up in Cambridge. His first cooking-related job was in a pub in Leighton Buzzard, aged 16, as a pot washer and sandwich maker. His interest and passion for cooking soon led him to Le Gavroche, aged 18, as an apprentice and then commis chef.

Staying in London, but determined to learn in the finest kitchens, Adam worked at The Ritz Restaurant,– under head chef Keith Stanley, as a commis chef for 18 months, followed by nearly a year at Burts in London (with Andrew Magson, who had worked with Paul Gayler at Inigo Jones). This led to The Halkin where he stayed in the kitchen, working with head Chef Stefano Cavallini, moving from demi chef de partie up to chef de partie for 18 months. This was followed by a year off, to travel and cook around the USA.

On his return to the UK, Adam hooked up with Paul Gayler again, this time at The Conservatory at The Lanesborough, where he worked as a chef de partie for nearly a year. He then moved to Mayfair to Les Saveurs, aged 21, where he worked under Marco Pierre White for nearly a year as chef de partie. Into Soho again, he then spent nearly a year with head chef David Hawksworth at L’Escargot as junior sous chef, then back to Les Saveurs, when Jean-Christophe Novelli took over as head chef. Adam spent eight months there as junior sous chef.

Leaving London, Adam joined Paul Heathcote at Heathcotes in Manchester, as sous chef. Then it was to Le Manoir aux Quat’Saisons, near Oxford, where Adam, now 27 years old, spent the next three years with Raymond Blanc, moving from chef de partie to sous chef, an experience which he found both inspirational and crucial to his career.

Adam’s first head chef position beckoned in Cheltenham – at The Greenway, where he spent a year, until the hotel was sold. Honing his head chef skills, Adam moved to Wales, to Ynyshir Hall, where his determination and hard work resulted in a Michelin star in 2006.

When the hotel changed hands, he left, at the end of 2006, and joined Danesfield House, near Marlow, in January 2007 where he is currently Head Chef. The restaurant (formerly called The Oak Room) was renamed Adam Simmonds at Danesfield House in January 2010. Numerous accolades and awards have been bestowed on Adam Simmonds at Danesfield House, including a coveted first Michelin star in January 2011 which he secured for a second year in 2011, a prized four rosettes in the AA Restaurant Guide (for five years running), and a consistent 8/10 rating in the Good Food Guide, placing Adam and the restaurant 13th in the UK among top establishments.

Adam was named Hotel Chef of the Year at the 2011 CATEY awards and reached the semi-finals of The British Culimary Federation’s Chef of the Year competition. He has also been tipped by the Good Food Guide as one of the top ten chefs to watch this decade.

Adam is also one of the three chefs chosen to represent London and the South East on BBC Great British Menu 2013, airing January 28th

For more information, contact Liz Stout, lizstouty@aol.com 07989 854437
Adam Simmonds at Danesfield House, Henley Road, Bucks SL7 2EY
Tel: 01628 891010 www.danesfieldhouse.co.uk www.adamsimmonds.com

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