Here at Adams, we are proud to invite professional chefs into our kitchen and take-over our restaurant. On these special evenings, they showcase their talents, cooking amazing food for you to enjoy!
You can read more about our take-over chefs here:
Former Professional Chef Diploma Level 3 Ashley Chamberlain returns in February following a very successful evening at The Adams Restaurant in 2019. Since graduating, Ashley has developed his skills further at the multi-award winning The Railway in Lowdham as well as more recently their new sister venture The Radcliffe.
Ashley’s final year at Nottingham college saw him selected for a 3 week internship at a Michelin starred restaurant Benso in Forli - within the region of Emilia Romagna famed for its rich culinary heritage - for a fully immersive experience of contemporary fine dining and an Italian speaking kitchen.
Ashley is relishing the opportunity to showcase his passion for the finest seasonal British produce with a mix of classic and modern techniques
In January 2017, Lewis and Craig (now aged 22 and 23 respectively) were awarded two AA Rosettes for culinary excellence at The Black Bull in Blidworth, one of only two pubs in the whole county to be awarded this prestigious accolade. The two of them were ecstatic with the achievement at the time, given their lack of years in the industry at this point but their raw, no fear approach to cooking and creating interesting plates earned them the accolade of ‘Best Out Of Town’ at the Nottingham Restaurant Awards as well as maintaining their prized Rosettes.
To learn the foundations of their trade, they both did three years at college, under tutor, Mark Jones. Lewis and Craig give massive credit to Mark as his investment into all his students is admirable and helps them to learn and love the education of hospitality and catering.
Their ethos and food style has evolved over the years, taking into account the business aspects and maintaining its competitiveness. Whilst also attaining customer feedback and keeping I tune with the latest food trends; They all build the strong base of their work as they continue to push and strive for more today.
Viridi is a pop-up vegetarian/vegan restaurant by Chef Lee Simpson. He started this pop-up as a way to showcase how amazing vegetables can be when you let them take centre-stage.
Many of the ingredients he uses on his menu are either locally sourced, foraged or grown on his allotment so you know you’re eating the best produce available.
Arjun previously studied here at Nottingham College, he says:
“After completing my Level 3 Professional Chef Diploma at Nottingham College I went to work at Harts briefly before getting the first commis chef position with Alex Bond at Alchemilla, where I was for 8 months. I then decided it was time for me to progress my career even further and went to Ascot to work at the Michelin starred Coworth Park. After 6 months I decided to come back to Nottingham to be with family and friends. I then went to work with Mark Osbourne at the Railway Inn Lowdham which is regarded as one of the best gastro pubs in the East Midlands”.
Claire is a Level 3 Professional Chef Diploma student.
“In October 2018, I was one of the lucky students who was chosen for a three week work placement as part of the Erasmus scheme to travel to Forli in the Emilia Romagna region of Italy.
During this time I worked at the Ferri & Menta restaurant where I was taught how to prepare traditional and authentic recipes using the finest local and fresh ingredients.
This was a fantastic learning opportunity for me that has given me an exciting new perspective and repertoire, to work with which I will take forward with me during my career.
I have taken a selection of my favourite inspirational and typical dishes of this rich culinary region and have featured them on my menu for you… I hope you will enjoy eating them as much as I enjoyed making them!