Calm and collected
The Disruptor Chefs: Adam Reid
Food
Manchester chef Reid started his training at 16 with classical French cooking and has continued to master the art at The French where he is head chef and champions organic and seasonal produce. With his name over the door at the French he oversaw a stunning refurbishment, introduced a chef’s counter, started playing his own personal playlists and made the dishes less intimidating with produce grown on his roof garden.
Where do you currently cook? Adam Reid at the French in Manchester.
Describe your cooking style: I would say my style is modern British with a northern slant.
Macerated Cheshire tomatoes and compressed leaves with soft herbs and black garlic salt. #thefrench #simonrogan #Manchester #city #restaurant #starter #threecourse #lunch #food
A post shared by Adam Reid at The French (@thefrenchmcr) on
What kind of chef are you in the kitchen? Calm and collected.
For those of you wondering how we achieve the ‘strawberry’ shape – it involves a sugar pump and a lot of concentration from @adschef #adamsseasonalpick #lunchmenu #manchester
A post shared by Adam Reid at The French (@thefrenchmcr) on
What did you want to be when you were growing up? A chef.
How did you get to where you are today? I got where I am with hard work, determination and perseverance. I also had a willingness to learn.
Was there a place or meal that changed everything for you? I’ve had plenty of inspiring experiences, so I couldn’t pinpoint just one, but they’ve always served to solidify my determination.
Would you consider yourself a rebel chef – and if so – why? Definitely not. I’m too nice to be a rebel!
What would you consider a trend in the food industry for 2019? I hope to see a bit more of the ‘London effect’ in the larger provincial cities. It would be great to see a few more places aiming for top end quality without feeling they have to do it in a luxury environment.
Is there an area of the food industry that needs disrupting? There’s lots so don’t get me started! In Manchester there definitely needs to be less focus on hype and more focus on quality.
Signature dish: Tater ash with malt bread and beef butter.
Our #manchester ale bread from @pollenbakery is a firm favourite with our guests. Made to @adschef recipe and served with our Tater’ash dish (and some beef butter) 🤤 #bread #pollenbakery #adamreid #thefrench #manchester
A post shared by Adam Reid at The French (@thefrenchmcr) on
Last supper: Roast mutton dinner (with a Yorkshire pudding).
Favorite place to cook: Home.
Who would you like to cook for? Anyone who’s going to like it.
Who would you like to cook for you? Björn Frantzén.
Cooking lunch in Switzerland – Cod, pine needle dashi, ginger oil and finger lime
A post shared by B J Ö R N F R A N T Z É N (@bjornfrantzen) on
Food hero growing up? Escoffier.
Most memorable meal you’ve had? La Degustation in Prague.
12:00 kedlubna & pstruh, 2:00 nové brambory & rozhuda, 4:00 patizon & tatarka, 7:00 vepřová kůže & maliny, 10:00 ředkvička v soli #ladegustation #ladegustationbohemebourgeoise #amusebouche
A post shared by La Degustation (@la_degustation) on
Favourite wine? Velluto Valpolicella Classico Superiore Meroni 2010.
Where would you hold your 100th birthday party? There’s no way I’ll get to 100.
What’s your go-to dinner for one? Crispy shredded beef in chili sauce.
What makes you angry about your industry? All the flaky people who can’t stick to a job for more than six months.
What do you love about your industry? I love the pure pleasure of seeing people enjoy what you cook for them.
Well what a night that was. Fantastic night with @adschef and @timallenchef1. We’ve all been a little busy but pictures will be up on here tomorrow – for now we will leave you with this one – captions welcome #collaboration #adamreid #thefrench
A post shared by Adam Reid at The French (@thefrenchmcr) on
Read more on Series Disrupter: Chefs
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