This month’s Featured Chef…
Adam Simmonds
Head Chef, Danesfield House
Adam, I would like to start by thanking you for agreeing to talk to us today and maybe you can just outline a little bit about your role here at Danesfield House.
Yes, I look after the Fine Dining – the Oak Room which is a 30 cover restaurant for lunch and dinner. That, in nutshell, is what I do.
OK, and how many guys have you got in your team?
There is 6 of us.
OK, and you say you’re open for lunch and dinner?
Yes, we are open Wednesday to Saturday Lunch and Tuesday dinner to Saturday. Shut Sunday and Mondays. Shut for two weeks in August and 2 weeks at Christmas.
And let’s be honest, you have been fantastically successful since you have been here. You have really put Danesfield on the map food wise – 4 Rosettes and, I guess, the star is the next challenge?
Yes, we are pushing hard again for that this year. It was a bitter disappointment for us not to get it last year. Not that you ever expect these things but the boys had worked fantastically hard in order to achieve that. Obviously everyone felt it here, but then you just have to re-group and build again; come back twice as strong. And see where we go.
Yeap.
We have simplified the food to a certain degree. I think our problem was that it was slightly too complicated; far too much going on on the plate.
