Adam first introduced his seasonal, sustainable philosophy with the opening of Thyme in 2004. Having achieved both local and critical success with his first owned restaurant, he returned to Clapham Old Town with Trinity in 2006. Following from the success of Trinity, Adam opened Bistro Union in 2011, and oversaw the hugely successful launch of his newest venture, Upstairs at Trinity, a recent recipient of a Bib Gourmand Award.
Trinity now holds a coveted Michelin Star as well as three AA rosettes and numerous other accolades. Voted in the top ten restaurants in London by both Hardens and Zagat, it has also been included in The Times’ Top 100 Restaurants in the UK, and voted by Opentable diners as one of the top ten restaurants in the UK. Adam was named Imbibe’s Restaurant Personality of The Year 2017 in recognition of his impact on the London dining scene as well as his commitment to passing on his culinary knowledge to future generations of young chefs.
Adam’s enthusiasm for seasonality and the great outdoors is matched by his desire to give back to the community. He has worked for many charities including DEBRA and Action Against Hunger and travels to numerous culinary schools and colleges to give talks on careers in the hospitality industry.
Adam has recently been appointed Chef Director of Food and Beverage at Brown’s Hotel in Mayfair, where he oversees Charlie’s – a restaurant celebrating culinary heritage with creative, contemporary flair, while embracing a bygone era of service.