Adam Gray, Head Chef at Gary Rhodes’ eponymous one Michelin starred restaurant “Rhodes Twenty Four” in the City of London returned to Northampton last week. Adam has had a high profile career starting as pot washer at the Red Lion in East Haddon , and soon after, moving to London to work at the Four Seasons Hotel under the tutelage of Bruno Loubet. Australia then beckoned, where Adam and a friend established a renowned restaurant in Melbourne which won “Australia’s Best New Restaurant Award” in it’s first year of operation. Adam then returned to Blighty where he worked as Chef de Partie at Le Manoir aux Quat’ Saisons with the acclaimed  Raymond Blanc. Gary Rhodes then appointed Adam as Head Chef of his City Rhodes restaurant, where he maintained the existing Michelin star. Adam then went on to open Gary’s new restaurant “Rhodes Twenty Four” where he won a Michelin star in 2005, which he has maintained to this day. Adam is responsible for developing all menus and uses predominantly British produce, allowing quality to shine through by not combining too many ingredients in any one dish. This means that every single component has to be cooked to perfection making the task even more daunting! 

In 2003 Adam set up the “Chef’s Academy” at Northampton College where he was a student. The Academy offers work experience to gifted catering and hospitality students. Over 30 students have completed work experience placements at Rhodes Twenty Four with some securing full time employment. Every year Adam returns to the College and transforms the college’s kitchen and restaurant to Michelin standards as part of a two day intensive training course for selected students. At the end of the two days the students cook and serve a six course meal, accompanied by selected wines, to 80 specially invited guests. The menu last week showcased wonderful Northamptonshire produce:
White Tomato Soup – Amuse Bouche
Free range Pork & Sage Haslet Terrine, crisp Apple & Radish salad
Pitsford Trout Fishcake, crisp Fennel & Farrington’s oil lime dressing
Slow cooked Northamptonshire Lamb with Buttered Broad Beans & Apple Mint Jelly
Iced Sticky Date Mousse with Toffee Sauce 

At some point Adam has his sights fixed on returning to Northamptonshire and setting up his own restaurant/s. Until then, we must wait with bellies rumbling  in anticipation; watch this space…..

Copy and pictures supplied by www.grazeandguzzle.co.uk

The students where taken through a brief history of bread making before measuring, kneading and fermenting their first batch of dough.

Richard said every student went from the kitchen loaded with loaves of bread, from focaccia, crisp French sticks, granary basket bread to cottage loaves. As one student said “I have never learnt so much in such a short time.’ Richard then went on to say they were a great group of eclectic students who were ready to learn and laugh – a great day. Another student, Alison commented  ‘I had never made bread before and knew absolutely nothing but Richard was such an inspirational and knowledgeable teacher who has really given me the confidence to give it a go on my own !!

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