A chef from The Chester Grosvenor and Spa is set to compete against the best culinary talent in the UK after making it into the final of a prestigious national award.
Manchester-born Adam Reid, 26, impressed the judges at the Annual Awards of Excellence 2011 run by the Academy of Culinary Arts.
He beat off competition from more than 100 of his peers to make it into the final shortlist of ten after the penultimate heat in London on April 6.
Adam is the only chef in the North West to make it this far in the competition.
The overall winner will be announced at a gala dinner at Claridge’s in July.
Adam, who lives in Chester but comes from Audenshaw, joined The Chester Grosvenor and Spa two years ago and has been promoted to sous chef at the Michelin star restaurant ‘Simon Radley at The Chester Grosvenor’.
He earned his place in the final by creating a razor clam starter using a mystery box of ingredients; venison Wellington and his take on a lemon meringue dessert.
Adam said: “I have learned so much over the last two years working at The Chester Grosvenor and Spa. It was a tough competition and I was really pushed to perform at my absolute best.
“I’m delighted to have got as far as I have but it would be the icing on the cake to be named the overall winner this summer.”
Adam attended St Thomas More RC College, Denton, before joining The Paul Heathcote School of Excellence, a training school for chefs.
He worked at Manchester’s famous Bridgewater Hall and Le Mont Urbis before joining The Chester Grosvenor and Spa.
Ray Booker, head chef at ‘Simon Radley at The Chester Grosvenor’ restaurant, said: “I am delighted that Adam who is an enthusiastic and hardworking chef has had the chance to pit his wits against the rising stars of tomorrow.
“Everyone at The Chester Grosvenor and Spa wishes him the best of luck and we all have our fingers crossed for a positive outcome at the gala dinner on July 13.”
For more information contact:
Mary Murtagh, Public Relations
The Chester Grosvenor and Spa
Direct Line: 01244 895844
