Member Info

Adam Reid, born in Manchester, started his culinary career at age 16, following training at Paul Heathcote’s School of Excellence. His hospitality career began at Bridgewater Hall, Manchester, where he started as Commis Chef and progressed to Chef de Partie (2001-4), followed by Le Mont, also in Manchester, where he was Chef de Partie (2005-6).

In 2006, Adam moved to Warwickshire as Demi Chef de Partie at Michelin-starred Mallory Court Hotel, where he progressed to Junior Sous Chef (2006-9). He then took a position as Chef Tournant, and was later promoted to Senior Sous Chef, at Michelin-starred Simon Radley at The Chester Grosvenor in Chester in 2009, where he remained for two years.

Adam then moved to Brockencote Hall in Worcestershire in 2011 as Senior Sous Chef. Upon his return to Manchester in 2013, Adam joined Simon Rogan to launch The French at The Midland Hotel in his first role as Head Chef, and within the year he was awarded The Caterer’s Acorn Award, which recognises the brightest young talent in the hospitality industry. In 2014, Adam won Manchester Food Festivals ‘Chef of the Year’.

Adam took over the reins of The French in November 2016, following Simon Rogan’s departure from The Midland Hotel. His menus showcase his own personal style of modern British cooking, and The French underwent a refurbishment in 2017, including the addition of a chef’s counter with four stools which allows interaction between the chefs and guests.

Adam Reid at The French has a score of 8/10 and is ranked #13 in the Waitrose Good Food Guide 2019 ‘UK’s Top 50 restaurants,’ as well as a listing in Square Meal’s Best Restaurants in Manchester 2019. The French was also awarded four rosettes in the AA Guide 2019.

Adam appeared in BBC2’s Great British Menu 2016 series and won a coveted place at a banquet at Westminster Palace to celebrate Great Britons of HM The Queen’s reign with his spectacular dessert – The Golden Empire.

Adam returned to take part in the 14th series of Great British Menu in April 2019, hoping to represent the north west at a banquet celebrating 50 years of British pop music. Adam succeeded in the regional heats to reach the final of the competition. His winning dish, Comfort Food Sounds Good, (a stew of chicken, pearl barley, sweetcorn, turnips and leeks), provided the main course at the banquet held at the legendary Abbey Road Studios in London.