The Edit

Meet Michelin-starred chef Adam Smith

Coworth Park
We caught up with executive chef Adam Smith to discuss his culinary achievements at our main restaurant Woven by Adam Smith.

What’s your career highlight?

I enjoy the challenge of working at such a prestigious property and I’ve been able to build a great team to help drive things forward at a formidable pace. I love reading the feedback we receive from our guests. It’s amazing to look back at the progress we’ve made but what’s even more exciting is the thought of what we’ll achieve in the future.

Tell us about your training

I fell in love with the kitchen aged just 13, when I took a part-time job as a pot wash in a local restaurant in Birmingham. After that I decided to go to catering college, where I managed just a year before I wanted to go out into the industry. I spent ten years at The Ritz London, developing my core professional training and took with me the belief in a classic approach to cooking. Since then I’ve distilled that learning into a passion for creating dishes of simple beauty.

Why did you choose Coworth Park?

The opportunity at Coworth Park stood out to me as it was a perfect combination of beautiful surroundings and five-star luxury. It immediately struck me as the perfect home for my style of cooking. 

Most evenings you’ll find me at Coworth Park in the restaurant talking to guests, ensuring their experience is something they’ll remember for the rest of their lives.

What inspires you?

I am inspired by what’s around me in the English countryside and right here on my doorstep at Coworth Park. The dishes I create are often dictated by what can be picked in our herb garden, the meadow or local woodlands. For me, taste is king and the closer you can get to the authentic taste of the ingredients the better.

What happens when you’re not working?

I do cook at home but I love eating out too – I think it’s important to try and experience other chefs’ food as much as I can. I spend most of my other free time with my young family or playing rugby.

What’s next in the world of cooking?

I really hope we see a reduction in food waste in the UK and beyond. This needs to start happening at producer level and us chefs need to play our part by utilising more of our ingredients in really creative ways.

Discover Adam’s favourite dishes at Coworth Park’s restaurants and bars, where he adapts his menu to suit the seasons.