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Le Cordon Bleu News, 04/10/2014
Acclaimed Chef Adam Simmonds hosts demonstration for London students
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Adam Simmonds at Le Cordon Bleu London
Acclaimed Chef Adam Simmonds hosts demonstration for London students
On Tuesday 8th April, one of the UK’s most celebrated Chefs, Adam Simmonds hosted an exclusive demonstration for students of Le Cordon Bleu London.

The evening event saw Adam recreate one of the dishes which will be served at his highly anticipated restaurant due to open this summer. Students were transfixed by Adam’s ability to present a dish showcasing advanced culinary techniques, one which was both cleverly devised and impeccably executed.  Tuna tartare was served alongside dehydrated watermelon, chorizo oil, chorizo powder and ponzu. Adam’s relaxed style was evident throughout the evening, and so students were able to ask questions at every stage of the demonstration. With Adam’s impressive CV he had a huge amount of knowledge to share with the group, not least his latest experiences in launching a new restaurant. A very successful evening, enjoyed by all who attended.

Some of the advanced techniques showcased during the demonstration will be taught to students enrolling for our Diploma in Culinary Management.

More about Chef Adam Simmonds

Having established himself within the industry, Chef Adam Simmonds has been tipped by the Good Food Guide as one of the top ten chefs to watch this decade. After leaving Barnfield Catering College, Adam began his career at the first three Michelin starred restaurant in the UK, Le Gavroche.  Adam moved his way up from apprentice to sous chef in the London’s finest kitchens including The Ritz, Burts in Soho, The Halkin, L’Escargot and Les Saveurs, both under Marco Pierre White and Jean Christophe Novelli.  He then joined Le Manoir aux Quat’Saisons as a chef de partie before moving to Wales where he would be rewarded with his first Michelin star at Ynyshir Hall in Powys.

After six years in Wales, Adam joined Danesfield House Hotel and Spa near Marlow in Buckinghamshire. He collected numerous awards at Adam Simmonds at Danesfield House (formerly called The Oak Room), including a Michelin star, four rosettes in the AA Restaurant Guide, a CATEY award as Hotel Chef of the Year 2011 and a consistent 8/10 rating in the Good Food Guide, placing Adam’s restaurant 12th in the country.

Adam left Danesfield House in October 2013 he is currently overseeing and setting up a new concept in fashionable high street Kensington whilst searching for investors to help him launch his newest venture.

Guest chef demonstrations are held each term to allow our students to experience and learn a variety of culinary styles from the industry’s best chefs.


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Le Cordon Bleu London
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  Call +44 (0) 207 400 3900
  Address 15 Bloomsbury Square
London WC1A 2LS

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