Chef of the Week: Adam Reid, Chef Patron at Adam Reid at The French in Manchester

How long have you worked at your current restaurant?
I have been Chef Patron at Adam Reid at the French since 2017.

Where did your passion for cooking come from and where did you learn your skills?
I wanted to be a chef since I was about seven. I always enjoyed cooking and was brought up eating good food. I have learnt the trade from various kitchens, including The Chester Grosvenor and L’Enclume.

What do you enjoy most about being a chef?
Using amazing ingredients to create wonderfully tasting dishes.

Name three ingredients you couldn’t cook without.
Butter, salt and Bovril.

Which piece of kitchen equipment couldn’t you live without?
A KitchenAid/mixer.

What food trends are you spotting at the moment?
Casual, produce driven dishes in casual, Scandinavian style environments. Bustling and busy service with a busy but great atmosphere.

What do you think is a common mistake that lets chefs down?
Thinking that the quality of the food is dictated by the skill of the chef, rather than the quality of ingredients.

What is your favourite time of year for food, and why?
Late summer rolling into autumn – it is where produce is in abundance and lots of stuff is presenting itself for preservation.

Which of your dishes are you most proud of?
Tater’ash – it epitomises what we as a restaurant are about.

How do you come up with new dishes?
By finding amazing ingredients and using them to inspire me.

Who was your greatest influence?
There has been a lot – all influential in their own way – but mainly Simon Haigh, Simon Radley and Simon Rogan.

Tell us three chefs you admire.
Christian Puglisi, Gordon Ramsay and Bjorn Frantzen.

What is your favourite cookbook?
The Sportsman.

Who do you think are the chefs to watch over the next few months?
-Joseph Otway (Higher Ground) is looking for a fixed site and will be doing some amazing food using produce from Cinderwood Market Garden.
-Chet Sharma – BiBi restaurant in London.
-Kevin Tickle.

What’s been your favourite new restaurant opening of the last year?
Heft (Kevin Tickle).