Journey
Adam Simmonds
Since an early age cooking has always been in Adam’s blood and his interest and passion for cooking led him to London to work in some of the finest kitchens such as Le Gavroche, The Ritz, The Halkin, The Conservatory at The Lanesborough, Les Saveurs, L’Escargot, Heathcotes, Le Manoir aux Quat’Saisons.
Adam’s Michelin star came in 2006 in Wales at Ynyshir Hall and then again in 2010 for three consecutive years at Danesfield House, near Marlow under his restaurant Adam Simmonds at Danesfield House. He also achieved a prized four rosettes in the AA Restaurant Guide (for five years running), and a consistent 8/10 rating in the Good Food Guide, placing Adam and the restaurant 13th in the UK among top establishments.
Adam was named Hotel Chef of the Year at the 2011 CATEY awards and reached the semi-finals of The British Culinary Federation’s Chef of the Year competition. He was also been tipped by the Good Food Guide as one of the top ten chefs to watch this decade.
In 2013 and 2014 Adam represented London and the South East on the BBC’s Great British Menu becoming a finalist in the 2014 series where he cooked the starter course for the war veterans in St Pauls Cathedral at the 70th Anniversary of D-Day.
In November 2013, after leaving Dansfield House, Adam started at Pavilion on High Street Kensington, London and also did a number of consulting roles until he fulfilled his dream of returning to London to open a a pop up in Soho called the test kitchen that ran for 12 months.
In 2019, after his own struggles, Adam became a Chief Ambassador for The Burnt Chef Project with a vision to use his own experiences to help others and promote a healthier and more conscious environment in the hospitality industry.
During the pandemic, Adam used the time to develop his own skills and developed his new venture, Wilderness by Adam Simmonds which focuses on a more sustainable platform for both his food and the team.
