Chef of the Week: Adam Austin Little, Head Chef at Exeter Golf and Country Club
How long have you worked at your current restaurant?
11 years as the Head Chef at Exeter Golf and Country Club. I have been in the industry for 35 years, starting as a kitchen porter.
Where did your passion for cooking come from and where did you learn your skills?
From the age of 15, while working as a kitchen porter at a hotel in Paignton, I was inspired by the creativity, passion, and energy of the chefs, as they brought their dishes to life. Their dedication sparked my own interest in cooking, which soon deepened into a genuine fascination with flavours and the art of combining ingredients to create my own unique dishes.
What do you enjoy most about being a chef?
I enjoy every aspect of my work, especially collaborating with other chefs to share ideas and create exciting new dishes. I also find it rewarding to inspire newly qualified chefs, helping them grow their knowledge of the industry and express their passion for food. Encouraging them to bring fresh ideas into the kitchen not only supports their development but also enhances the creativity and growth of the whole team.
Name three ingredients you couldn’t cook without.
Butter, salt and shallots these are the base notes for any flavour for me.
Which piece of kitchen equipment couldn’t you live without?
The Rational oven due to its multi-functional purposes.
What food trends are you spotting at the moment?
Small plates have become one of the latest dining trends, offering a more relaxed and social experience compared to the traditional main course.
What do you think is a common mistake that lets chefs down?
Lack of seasoning and not tasting the dishes.
What is your favourite time of year for food, and why?
Autumn is a wonderful season for rich, earthy flavours with ingredients like wild mushrooms, squashes, and a vibrant variety of seasonal vegetables offering endless inspiration in the kitchen.
Which of your dishes are you most proud of?
My chocolate brownie.
How do you come up with new dishes?
My inspiration comes from all around, dining out and experimenting, keeping a close ear to feedback, and especially from my daughter Avalon, my toughest critic, whose sensitive palate always keeps me on track.
Who was your greatest influence?
The Executive Chef at the Dart Marina, Mark Streeter. Having trained and worked at the prestigious Savoy in London, he brought a wealth of experience and professionalism to the kitchen. His leadership and passion for excellence deeply inspired me and played a key role in motivating me to pursue my first Head Chef position.
Tell us three chefs you admire.
Mark Hix, Raymond Blanc and Gordon Ramsay.
What is your favourite cookbook?
The Escoffier Cookbook: Guide to the Fine Art of French Cuisine: and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures.
Who do you think are the chefs to watch over the next few months?
The culinary scene is constantly evolving, and I love seeing fresh talent bring creativity, passion, and new ideas to the industry. I always enjoy meeting the chefs at the South West Chef of the Year Award – which we host at Exeter Golf and Country Club each year. This year has some great up and coming chefs to watch – as well as the renowned regional chefs who take over our kitchen for the evening such as this year’s, Elly Wentworth and Matt Mason.
What’s been your favourite new restaurant opening of the last year?
I haven’t discovered a new favourite restaurant in the past year, but Stage on Magdalen Road in Exeter remains a firm favourite for my wife and me.
