We are delighted to welcome Adam Simmonds as our guest chef until the end of the year.
Named by the Good Food Guide as one of the decade’s ‘chefs to watch’, Adam Simmonds has built a remarkable reputation leading some of Britain’s finest kitchens, earning a coveted Michelin star twice. His food is led by the seasons, combining classic cooking with modern techniques to enhance flavours and craft dishes which are both delicate and fresh yet intensely flavoured.
“Dining out should be an experience which engages all of your senses. You eat with your eyes first, then the aroma and burst of flavours hit you. But as a diner your experience is enveloped in the ambiance and service, and I look forward to working with the team at The Bath Priory to deliver all components to serve memorable meals during my time as guest chef”
Adam became interested in food as a young teenager, dyslexia meant that education was difficult but in cooking he found something practical, something he could do with his hands. He left school at 16, around the time he got first job, working as a pot washer at the Globe Inn in Leighton Buzzard. Catering college came next, before he headed to London for an apprentice position at Le Gavroche; roles at The Ritz, Burts and then the Halkin followed.
His next position came at Le Manoir aux Quat’Saisons, which was his first two-Michelin starred kitchen; this kitchen was to be a significant learning experience for the young chef and he credits Raymond Blanc and Gary Jones with teaching him the importance of quality, freshness and seasonality.
He left after three years at Le Manoir for his first head chef role at The Greenway in Cheltenham. In less than a year he had achieved a Good Food Guide rating of 7/10 and three AA rosettes. Next he joined the small, family-run Ynyshir Hall in Wales, achieving his first Michelin star in 2006, as well as 8/10 in the Good Food Guide and four AA rosettes.
In 2007 he made what he describes as “the biggest decision of my life” and started afresh at Danesfield House near Marlow. Here he was in charge of driving the restaurant forward – sourcing new suppliers and breathing new life into the kitchen. Over the next seven years Adam Simmonds went on to establish Danesfield House (later renamed Adam Simmonds at Danesfield House) as one of the finest restaurants in the country. The second Michelin star of his career was awarded in 2010, to which he added another four AA rosettes. He also earned a further 8/10 rating in the Good Food Guide and his restaurant was placed 13th in the country in the publication’s 2013 list.
The seasons are at the heart of Adam Simmonds’ food. His dishes are delicate and fresh, but intensely flavoured, and unusual combinations are paired with confidence; he describes his tasting menus as “a journey of flavour, texture and temperature.” His dishes have evolved to embrace the ingredients and let their flavours take the lead “your style changes as you mature – you become a more rounded chef. Before it was about how many things I could get on a plate and now it is about stripping it back and allowing the products to talk. It’s more about the ingredients than trying to be clever.”
Adam will be introducing a special menu encapsulating his signature dishes during his time with us alongside hosting a series of special events giving guests the opportunity to get to know the chef and his approach to cooking a little better.
Guests can expect to enjoy mouth-watering dishes such Roasted langoustines, oyster puree, celery and horseradish, Roasted veal sweetbreads, cockles, cauliflower cous-cous and girolles or Beef fillet, watercress and nasturtium purée, bone marrow and red wine and Lemon parfait, fennel pollen ice cream, fennel granita, and olive oil jelly.