Twenty questions with...Adam Gray
A new cookery school with Adam Gray, michelin star chef, at The Red Lion in East Haddon.
TO foodies in Northamptonshire, the talented Michelin star holding chef Adam Gray will be a familiar face.
Last weekend he could be spotted giving cooking demonstrations at the Holdenby Food Show and earlier this week he and his team from The Red lion in East Haddon cooked and served up a feast for guests at the Northamptonshire Food Awards gala dinner.
Currently head chef at the prestigious Rhodes Twenty Four in London, he is also now co-owner of The Red Lion – where the Shires Cookery School is based – and he has big plans to open a new restaurant in the county.
1) How did you feel when The Red Lion made it into The Good Food Guide 2012?
I was really over the moon and very proud of everyone at the Red Lion who has helped to make it happen. Being included in The Good Food Guide means that our customers have contacted the publication and advised them to review us, which makes us believe that we are heading in the right direction with our concept.
2) You told the Chron recently that you hope to open another restaurant in Northampton, is there any news about when and where this will be?
We have just recently located a site that could be the right one we are looking for. This will not happen though until March/April 2012 and that’s all I’m willing to say about it at the moment. My main focus is on The Red Lion for the next six to eight months, to really establish our core business.
3) You are now involved with teaching at The Red Lion’s Shires Cookery School, what is the challenge in teaching members of the public how to cook?
It is great fun teaching the public how to cook, as you have so many different skill levels to deal with as well as their different personalities which adds another dimension to the day and so every class is completely different from the next.
4) What first prompted you to become a chef?
I used to wash pots on the weekends at The Red Lion – which I now co-own! – when I was about 14 years old and when they were short staffed I used to help out with making some of the food. I really started to love it and decided that it would be something I would like to pursue as a career and the rest is history.
5) Have you ever had a kitchen disaster?
Yes, of course I have had a few, but nothing too major.
6) What is the best piece of advice you have ever been given?
Work hard; be true to yourself and the rewards will come in the end.
7) What does your perfect day involve?
Having a little sleep in . . . it does not happen any more, as we have a 20-month-old son! Also, spending the day with the family, swimming a mile or two then topping it off with a great family barbecue and a couple of cold beers.
8) How do you like to spend your time when not working?
With my wife and son, keeping fit through cycling, swimming, Krav Maga (Israeli unarmed combat) and clay pigeon shooting.
9) What book did you last read?
Kitchen Secrets by Raymond Blanc and Escape from Baghdad by James Ashcroft.
10) What meal do you most like to cook at home?
Barbecues.
11) What is your proudest achievement?
My son Luke.
12) What is your worst habit?
Probably being too tidy.
13) What are your pet hates?
Dirty sinks and dirty cars.
14) What do you drive?
Audi RS4.
15) What are your most treasured possessions?
My family, my friends and my health.
16) What have been your best moments?
Getting married, the birth of my son Luke and holding a Michelin star for 10 years.
17) What has been your worst moment?
The death of my father 10 years ago.
18) What makes you laugh?
My son Luke.
19) Who has most inspired you in your life?
My Mum, Raymond Blanc and Bruno Loubet.
20) What ambition would you most like to fulfil?
To be the first person to achieve a Michelin star in a restaurant in Northamptonshire.
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