Through The Hotplate With Adam Davies

Adam Davies, is Head Chef at Hatton Court Hotel. A luxury Cotswold country house, just three miles from Gloucester boasting stunning views and fantastic food.

Adam has been a chef for thirteen years now and initially started at  nearby hotel, Bowden Hall as a kitchen porter. The current head chef saw something in Adam and began to train him and  encourage Adam through completing his NVQ’s. A few years down the line he left as Junior Sous Chef.

Adam then moved to Armangnac, a French restaurant in Cheltenham and also did catering for Gloucester rugby at Hartbury.

A year later he decided to move to London for six months in a bid to further his career, expand his knowledge and inspiration. In London Adam was fortunate enough to work for not one but two Michelin Star restaurants before returning back to his hometown to be closer to his family again. Back in Gloucestershire Adam worked at The George as a Kitchen Manager for three years before moving to Hatton Court and he  has now been here for two years.

1.Describe your business?

Hatton Court is a beautiful hotel. I have a really good team that all get on and we all have the same goal of wanting to progress from 1 rosette. I am really passionate about using local suppliers to the hotel.

2.Who are your customers?

Mostly residents, although our non residents are on the increase. We are a very popular wedding venue too, catering for around sixty weddings per year.

3.What advice do you have for young chefs?

It is really important to get good grounding, don’t chase the money. And learn from the people around you.

4. What’s the most important part of your job?

Organisation is key in this industry.

5. Most enjoyable?

Customer praise, when you get a compliment about what you have produced and you’ve spent the whole day prepping that’s the most satisfactory thing.

 8. Hardest?

Getting the people around you to believe and trust what you do.

9. What is your favourite ingredient?

I really love using cured meats.

10. Favourite dish?

To be honest I love making dishes from anything that’s in season.

11.Where does your inspiration come from?

Marco Pierre White is an inspirational chef for me. I’m always looking to see what other chefs are doing or TV personalities like Hugh Fernly.

12. Plans for the future?

I Would love to open up my own restaurant. It would be fine dining/casual. Everything would be very clean and seasonal. And an informal service and atmosphere.




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