Coworth Park Hotel sits in a picturesque corner of Berkshire, near Virginia Lakes and the beautiful Windsor Great Park, just a 45 minute drive from London. This year, Restaurant Coworth Park achieved its first prestigious award in the form of a Michelin star.
The best of British menu has quality, seasonal and local produce at its core. The loved restaurant offers British classics with a modern twist, stunning views and brilliant service in a contemporary setting.
In celebration of being awarded a Michelin star this year, we spoke to executive chef Adam Smith of prestigious Restaurant Coworth Park about achieving the award, his favourite dishes, and what’s in store for the future!
How does it feel to be awarded a Michelin star this year for Restaurant Coworth Park?
“It feels incredible. For me, it is the realisation of a lifelong ambition to achieve a Michelin star. I am so proud of the team here who have all worked tirelessly together towards this huge achievement.”
Did you always know that you wanted to be a chef?
“From a young age I have had a real passion for food, but it was when I started working in the kitchens of luxury establishments at 17 years old that I was absolutely certain it was what I wanted to do. My cooking style really developed during this time and inspired me to become a chef.”
What advice would you give to young people hoping to follow in your footsteps?
“When I won the Roux Scholarship, I had the chance to work with Yanick Alleno at Le Meurice, which was an amazing experience as he is a true idol of mine. The main thing I learnt from that experience is the importance of working with high quality ingredients, so I would advise young chefs to get into a habit of working with the best produce they can.”
If you weren’t a chef what would you be doing?
“If I wasn’t a chef I think I would have explored a career in the police force or as a barrister, these jobs fascinate me.”
How would you summarise your cooking style?
“I describe my food as British, seasonal and ﬂavoursome. My mantra is always ‘taste is king’!”
Please provide a top cooking top tip for our readers…
“When cooking or composing a dish, I always ﬁnd it useful to ask myself ‘is it needed?’ So long as you are using great ingredients, I often ﬁnd it’s more useful to think about what can be removed rather than what can be added. It sounds counter-intuitive but it really helped my development as a chef.”
Which chefs have most inspired you?
“My true inspiration is John Williams MBE, who I spent 10 years working with. Chef Williams has been the main inﬂuence on my cooking style. However, I am constantly looking for new ways to develop my skills, which is why I insist on still spending as much time in the kitchen as possible.”
What is your personal favourite dish on the menu?
“My favourite dish is the Exmoor caviar tart with Cornish crab, yuzu and cucumber (pictured above). I love working with shellﬁsh and herbs, and in creating my dishes for the menu I wanted to encompass the herbs that are grown on our estate. My style of cooking uses great quality ingredients that can shine on the plate and this caviar tart deﬁnitely stands out. I use both corn ﬂowers and marigolds from the meadow, which bring a lovely colour and ﬂavour to the dish.”
What are your hopes for the near future?
“My goal since arriving has been to make Coworth Park a true destination restaurant. The team here is very strong and I deﬁnitely feel that we are on the right track to achieving this goal, so I can’t wait to see what happens!”