Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Chef revelations: Adam Reid, head chef, the French by Simon Rogan

08 August 2014
Chef revelations: Adam Reid, head chef, the French by Simon Rogan

Adam Reid, head chef, the French by Simon Rogan, the Midland hotel, Manchester

What was your best subject at school? My favourite was PE, but I got my only A in food technology

What was your first job? Working in Donut Magic

What do you normally have for breakfast?
Pancakes with butter and honey

What's your favourite restaurant? I rarely eat somewhere repeatedly, but La Degustation in Prague was my favourite experience

What's your favourite hotel? Claridge's, London

What's your favourite drink? Gin and tonic with cucumber

What flavour combinations do you detest? Carrot and orange as a soup

What's your favourite food? Barbecue

Which person in catering have you most admired? Probably Simon Radley, executive chef at the Chester Grosvenor hotel, for his work ethic

Who would play you in a film about your life?

Which person gave you the greatest inspiration? I've always tried to emulate the person I work for, so the three Simons equally: Simon Radley, Simon Haigh, F&B director of the Eden Hotels Collection, and Simon Rogan.

If not yourself, who would you rather have been? Batman

Tell us a secret… I love Nando's

Which ingredient do you hate the most? Baby corn

What irritates you most about the industry? People who don't want to put 110% in, but then make your life hard because you do

What would be your last supper? Roast lamb

What's your favourite book? The Hobbit

Who would be in your fantasy brigade? Simon Rogan in development, Simon Radley as sous chef, Dan Cox and Grant Achatz on starters and snacks, Thomas Keller on sauce, Jordi Roca on pastry, and Michel Bras on garnish. I'd also have Andrew Scott and Richard Edwards as commis chefs!

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