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 in London from 1989 to 1992. Stints overseas and two years at Raymond Blanc’s Le Manoir aux Quat’Saisons followed before Gray was 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. You might think Gray would be in danger of forgetting his roots, but nothing could be further from the truth.
The menus at The Red Lion focussed on seasonal ingredients combined simply and imaginatively; elegantly augmenting classic staple dishes with memorably unusual elements. For example, English asparagus and poached duck egg would be served with a Worcestershire sauce dressing; sardines and tomato often arrived with toasted brioche, and aged fillet steak could be paired with wild mushroom macaroni cheese.
As a chef, Gray relies on inventiveness, an eye for classic cookery, and an ever-changing range of freshly sourced specials, helping him to coax Michelin-starred quality out of time-honoured ingredients.
During his time at The Red Lion, the Shires Cookery School was set up on the site, a grade three listed barn conversion offering an extensive range of courses such as artisan bread baking and fish master classes. Gray has also set up 'Adam Gray Chef’s Academy’ at Northampton College, offering talented students placements in his restaurant.
As of March 2013, Gray has taken the reigns at London's Skylon, continuing to prepare evocatively British dishes with modern twists.
Adam Gray contributed a brilliant series of recipes for our second app that included a highly seductive potted mackerel with cranberry jelly and a wild mushroom pie.
For more information visit Adam's blog.
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