ADAM BATEMAN
EXECUTIVE HEAD CHEF - ADAM BATEMAN
With over 25 years experience and a passion for hospitality, Adam brings a wealth of knowledge and experience to the heart of the city.
With over 25 years experience and a passion for hospitality, Adam brings a wealth of knowledge and experience to the heart of the city.
Born in Rome, cooking always played a big role in Francesco’s family which has influenced his work ethos in his pastry kitchens across several London and Asian hotels.
Aged 16 I fell in love with cooking and hotel operations during my apprenticeship. I loved the hustle and bustle of the kitchen and was inspired by the talent of my Head Chef and set my mind to emulating that one day.
I love London. I find the melting pot of cultures and cooking styles a great source of inspiration.
In my free time I eat out as much as I can to see what other chefs are doing and get inspiration from new restaurants and menu concepts. I find that immersing myself in London’s food scene inspires me when I’m creating new dishes and menus.
I absolutely love Temper and Tomos Parry’s Mountain. The food at both is fantastic and I was really inspired by their menus. Another one of my favourites is Mews by Tom Aikens, located in a converted townhouse. Despite its well-deserved Michelin star, it maintains a relaxed atmosphere and the food is incredible.
Don’t just follow a recipe, make sure you truly understand each element. The most important thing is to understand how to build flavour and season to taste at every stage, this allows you to develop a depth of flavour that creates a well-balanced and complex dish.
From the Springboard Future Chef and Nestlé Toque d’Or competitions to name a couple, to serving as Chairman at the Institute for Apprenticeships & Technical Education, I am deeply committed to supporting young chefs launch their careers through sponsorships, bursaries and apprenticeships.
My passion lies in inspiring the next generation to fall in love with the culinary profession as I have. I aim to show them that, despite the hard work, this industry offers incredibly rewarding experiences and so many opportunities.
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I love herbs and teas, it adds a refreshment to flavours.
Cocoa powder, which I put in my tomato sauce, it gives it incredible taste and colour.
That would be curry powder, tabasco sauce, citrus like lemon, lime, orange and of course tomato sauce and pasta.
Soy salt is great to add in caramel.
Use the best ingredients, allow for resting time, and chill your dough well.
Use a vacuum seal machine to extend food shelf life.
Make sure your sugar is well stored. Keep the side of the pan clean, and keep cleaning it with a wet brush, stop stirring after 120c or the sugar will recrystallize.