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Take-Over Chef Biographies

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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:

Lewis and Craig - The Black Bull


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.

Chef Lee Simpson - Viridi

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 Chambers - Former Level 3 Professional Chef Diploma student

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”.

Louisa Ellis - Masterchef, The Professionals finalist

Louisa Ellis

Louisa has been a chef now for over 8 years. She first found her love for food through cooking for her family in her teen years. Louisa decided to study cooking at school and followed it through at Barnfield College In Luton, where she grew up.

Always trying to push herself, she landed herself in a Michelin star kitchen at Adams Restaurant, Birmingham and shortly after found herself in the final three of MasterChef, The Professionals in 2017. At the time she was a Junior Sous Chef at The Wilderness in Birmingham working closely with the menus and experimenting with new and unusual foods. She then held her own exclusive pop up which took place shortly after MasterChef was released, in a penthouse suite with views at the Rotunda, Birmingham. She has also spent time at 2 Michelin stared Restaurant Sat Bains in Nottingham.

Louisa now strives to show her passion and dedication through her constant learning and is following her dream of becoming a Private Chef – offering dining experiences in client’s own homes.

Passion and Quality with Personality!

If you are interested in speaking to Louisa about a private chef event please email her on cheflouisaellis@outlook.com or visit www.cheflouisaellis.com

Claire Chocholko - Student at Nottingham College

Claire is a Level 3 Professional Chef Diploma student.

Claire says

“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!

Buon appetito”