Masterchef is one of my guilty pleasures...it's on at the perfect time after work to plonk in front of the tele before getting down to some cooking, hopefully with some inspiration from the chefs whom dare to take on John Torode and pudding lover Greg Wallace. Adam was a front-runner throughout the series last year and his dishes never failed to wow. He's now head chef at the Caxton Grill and here he chats a little about the new menu and his life after winning... SO, WHAT HAVE YOU BEEN UP TO SINCE MASTERCHEF?
It’s been an absolute whirlwind since it aired late last year! There have been a number of competitions that I’ve taken part in and I’ve recently been named as British Chef of the year by the British Culinary Federation which is a huge honour. I’m currently taking part in another competition where I’ve been called through to the next round so I’m preparing for that alongside launching a new a la carte menu which equals a lot of fun but a lot of experimenting for me.
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| Adam's Scottish Salmon with fennel Pollen, Pea, Dill and Apple |
HOW DO YOU FEEL ABOUT YOUR NEW-FOUND FAME? DOES A CAREER AS A TV CHEF BECKON?
Honestly I am overwhelmed by the positivity and the response that I’ve received to everything that I have done- everyone that I have spoken to and had contact with has wished me every success in everything that I do and are fully supportive of me which is fantastic. As for a TV chef- who knows? Never say never!
WHAT’S THE ETHOS BEHIND THE DISHES YOU CREATE AT CAXTON GRILL?
I love dishes that are big on flavour- I’m all about clever flavours working together and creating surprising combinations for my guests, my style is evolving and for my new menu I’m using more Asian flavours which are an absolute passion of mine. The style of cooking is having the “wow” factor for my dishes and using all of my toys in the kitchen to emphasise this
TELL US HOW YOU WENT ABOUT CREATING CAXTON GRILL’S NEW A LA CARTE MENU?
I wanted to strip back flavours and create dishes which were simple but big on flavour and visually stunning. The preparation takes a little longer but the ultimate flavour combinations are so worth it
ARE THERE ANY PARTICULAR HIGHLIGHTS OF THE MENU YOU’D LIKE TO EARMARK AS MUST-TRIES?
I’m biased… but all of them! The new appetiser snacks are amazing… the perfect entrée to meal & the Chef’s G&T using dill is to die for…!
For more information, or for bookings: www.caxtongrill.co.uk