Adam Simmonds

Adam Simmonds earned his first Michelin star in 2006 at Ynyshir Hall in Wales, a recognition that also garnered the restaurant an 8/10 rating in the Good Food Guide and four coveted AA rosettes. His distinguished career began with an apprentice position at Le Gavroche in London, followed by roles at The Ritz, Burts, and as chef de partie at The Halkin under Stefano Cavallini. Simmonds further refined his skills at prestigious establishments including The Lanesborough, Marco Pierre White’s Les Saveurs, and L’Escargot, before taking on a sous chef position at Heathcotes at Longridge. A pivotal period included his tenure as sous chef at the two-Michelin starred Le Manoir aux Quat’Saisons, where he trained under Raymond Blanc and Gary Jones.

Expanding his impact beyond traditional fine dining, Simmonds co-founded Home Kitchen in 2022 in collaboration with Soup Kitchen London. This innovative pop-up restaurant initiative focuses on training and employing individuals with lived experience of homelessness, providing them with valuable culinary skills and employment opportunities. Home Kitchen is slated to open a permanent location in Primrose Hill in 2024, reflecting Simmonds’ ongoing commitment to social responsibility and talent development within the hospitality sector.