Adam Gray grew up in East Haddon, Northamptonshire. He attended Northampton College where he completed a three-year day release City and Guilds Catering Course whilst working full time at The Red Lion in East Haddon, and then at Broomhill Hotel in Spratton.
Shortly after in 1989, Adam moved to London to embark on his career working for Bruno Loubet at the Four Seasons Hotel on Park Lane until 1992. After a short spell in Melbourne, Australia, Adam returned to the UK to work at the world-famous Le Manoir aux Quat’ Saisons in Oxfordshire for two years.
In 2001, Adam met Gary Rhodes, and was appointed Head Chef at City Rhodes until 2003, where he maintained a Michelin star.
Adam went on to open the new restaurant Rhodes Twenty Four at Tower 42 in the heart of the city of London. Under his direction the restaurant was awarded the BMW Best New Restaurant in the 2004 spring edition of The Square Meal Guide and in 2005 Rhodes Twenty Four was awarded a Michelin star and in 2007 Rhodes Twenty Four also received three AA rosettes.
In 2003 Adam set up the “Adam Gray Chef’s Academy” at Northampton College to offer work experience opportunities to gifted catering and hospitality students. Over its seven year existence more than 40 students completed work experience placements at Rhodes Twenty Four and some securing full time employment within the kitchen and the restaurant.
In 2010 Adam became co owner of The Red Lion in his home village of East Haddon and in the summer of 2011 the Shires Cookery School opened within a converted barn in the grounds of The Red Lion. The schooloffered an extensive range of courses from bread making, fish filleting, knife skills and a range of other specialist courses designed to improve culinary skills and techniques.
In September 2011 Adam left Rhodes Twenty Four after maintaining a Michelin star for over ten years to focus on the Red Lion. The Red Lion then went from strength to strength, being included in the 2012 Good Food Guide and being selected as one of the Editors choice top ten “country pubs” in the guide. The Red Lion was also awarded a Bib Gourmand in the 2012 and the 2013 UK Michelin Restaurant Guide.
In March 2013, he was appointed the Executive Head Chef of Skylon Restaurant in the Royal Festival Hall on the South Bank in London.
Describe your culinary philosophy in 4 words…
Simplicity, consistency, seasonality and dedication.
What is your greatest inspiration?
My wife and children.
If you could take a plane ride to any restaurant in the world, just for one meal, where would you go?
The French Cafe – Auckland, New Zealand
What four things would you take to a desert island?
A large box of matches, a Leatherman multi tool, fishing line with hook and a plastic to collect fresh water in.
- Bib Gourmand | The Red Lion
- Michelin star | RhodesTwenty Four
- 3 AA Rosettes | RhodesTwenty Four
- Michelin star | City Rhodes
Royal Festival Hall
020 7654 7800