Adam Simmonds
Adam Simmonds knew that he wanted to be a chef from the age of 14, when he was only one of two boys in his school home economics class.
Adam first entered the kitchen aged 16, as a pot washer and sandwich maker in a pub in Leighton Buzzard. Two years later he moved to London, working at Le Gavroche, The Ritz Restaurant, Burts, The Halkin, Les Saveurs and L’Escargot.
Leaving London, Adam joined Paul Heathcote at Heathcotes in Manchester as sous chef before moving to Le Manoir aux Quat’Saisons, where he spent three years with Raymond Blanc moving from Chef de Partie to sous chef.
Adam’s first head chef position was at The Greenway in Cheltenham. He then joined Ynyshir Hall which gained a Michelin star in 2006.
In January 2007, Adam moved to Danesfield House near Marlow where he was head chef for 7 years. The restaurant was renamed Adam Simmonds at Danesfield House in January 2010. It won numerous awards, including a Michelin star and four rosettes in the AA Restaurant Guide.
Adam is currently planning his own restaurant in London.
Through his menu, Adam is paying homage to the troops, those on the home front, and significant figures during wartime.
