Adam Simmonds

Adam Simmonds began his culinary career at the age of sixteen, initially as a pot washer at the Globe Inn in Leighton Buzzard. Following catering college, he secured an apprentice position at Le Gavroche in London. His early professional journey included roles at The Ritz, Burts, and The Halkin, where he advanced to chef de partie under Stefano Cavallini. He further honed his skills through training at The Lanesborough, Marco Pierre White’s Les Saveurs, and L’Escargot, before moving to Heathcotes at Longridge as sous chef.

A significant turning point in Simmonds’ career was his tenure at Le Manoir aux Quat’Saisons, a two-Michelin starred establishment, where he progressed to sous chef. This experience, under Raymond Blanc and Gary Jones, deepened his understanding of quality, freshness, seasonality, and technique. He then took on his first head chef role at The Greenway in Cheltenham, where he achieved a Good Food Guide rating of 7/10 and three AA rosettes within a year. In 2006, he earned his first Michelin star at Ynyshir Hall in Wales, along with an 8/10 rating in the Good Food Guide and four AA rosettes. In 2007, Simmonds moved to Danesfield House near Marlow, where he successfully established the restaurant, later renamed Adam Simmonds at Danesfield House, as a premier dining destination. In 2010, he was awarded his second Michelin star and maintained four AA rosettes, also securing a 13th place ranking in the Good Food Guide’s 2013 list.

After leaving Danesfield House in 2014 to pursue his ambition of opening his own restaurant, Simmonds engaged in consulting and temporary chef positions. In April 2017, he launched The Test Kitchen in Soho, a pop-up restaurant featuring innovative small plates and an interactive dining experience. Following its closure at the end of 2017, he served as head chef at Adam Handling Chelsea in the Belmond Cadogan Hotel, and later as executive chef of The Capital Hotel in Knightsbridge, and at The Queen’s Head in Dorking. In 2022, in collaboration with Soup Kitchen London, he co-founded Home Kitchen, a pop-up restaurant training and employing individuals with experience of homelessness, which is slated to open a permanent location in Primrose Hill in 2024.