Chef of the Week: Adam Reid – Chef Proprietor of Adam Reid at The French in Manchester
How long have you worked at your current restaurant?
Where did your passion for cooking come from and where did you learn your skills?
From watching Ready Steady Cook and eating my mums home cooking. I started my career at Paul Heathcote’s School of Excellence, however no one needs to tell you whether something tastes good – that’s just built in!
What do you enjoy most about being a chef?
Cooking with amazing produce.
Name three ingredients you couldn’t cook without.
BUTTER!!! Dripping and cream.
Which piece of kitchen equipment couldn’t you live without?
A Rational oven!
What food trends are you spotting at the moment?
Simple, produce driven and British cooking.
What do you think is a common mistake that lets chefs down?
Over looking the ingredients – style over substance.
What is your favourite time of year for food, and why?
Late summer/autumn – it’s the best of both words and the most bountiful supply of ingredients you can get.
Which of your dishes are you most proud of?
Tater’ash! The Northern classic.
How do you come up with new dishes?
I think about things I ate as a kid and try and make them more restauranty.
Who was your greatest influence?
Tell us three chefs you admire.
Simon Haigh, Simon Radley & Simon Rogan.
What is your favourite cookbook?
Who do you think are the chefs to watch over the next few months?
- Luke Selby & the Selby Brothers
- Kevin Tickle
- Tommy Banks
- Michael O’Hare
- Kray Treadwell
What’s been your favourite new restaurant opening of the last year?
Lerpwl – The Barrie Brothers.