Adam Gray's Tip

Adam Gray was set on becoming a chef by 14. After washing pots at East Haddon’s The Red Lion and studying at Northampton College, Gray cooked under Bruno Loubet at the Four Seasons Hotel and Raymond Blanc at Le Manoir, before being made Head Chef of Michelin-starred City Rhodes from 2001 to 2003.

Following a spell as head chef of Rhodes Twenty Four, where his Michelin-starred cuisine was complemented by the view from the 24th floor of Tower 42, Adam returned to the Red Lion – furthering its transformation into one of the area’s premier culinary destinations - before moving on to Skylon, situated on London's hallowed South Bank.

Adam Says "At Christmas I like to take the legs of the turkey, debone them and stuff with onions, sage and milk-soaked breadcrumbs. Roll them up and cook alongside the crown of the turkey so you can cook the different parts according to how you like the final product."

Check out Adam Gray's Recipes below:

Hot Turkey and Caramelised Onion Tart with Melting Stilton Cheese

Barbecued Jerk Turkey Steaks