Adding to his string of accolades, Adam Smith was the  winner of the Craft Guild of Chefs restaurant chef of the year.

At the age of only 27 his awards already include winning the Roux Scholarship in 2012 . This year has already seen him secure 4AA rosettes.

In March 2015 Adam’s restaurant at The Devonshire Arms in North Yorkshire won the best hotel restaurant category in the Yorkshire Post’s Oliver awards.

The Burlington was one of only two restaurants in Yorkshire to be listed in the 2015 Tatler Restaurant Guide & has been featured in national consumer & trade publications including The Caterer, Conde Nast Traveller & the Food & Drink Guide.

Adam prides himself on using the finest seasonal ingredients sourced from the best possible suppliers including produce from his kitchen garden on the Duke & Duchess of Devonshire’s Bolton Abbey Estate where the hotel is situated.

He said: “I really didn’t expect to win , what an amazing year so far and it’s all down to the amazing team I have.”

Adam joined The Devonshire Arms in July 2013 after 9 years at The Ritz in London where he worked as senior sous for executive chef John Williams.

Williams said:  “I am very proud – he is a gem , so well deserved and more to come. Adam is one of the finest young chefs in Britain today, hardworking, very humble & truly deserves all the accolades he will receive.”

Adam has made several appearances this year to showcase his knowledge & skills including taking to the stage at IFE at Excel for the Craft Guild of Chefs & was one of the chefs chosen by The Caterer to prepare & cook Norwegian Fjord trout at The Bird of Smithfield earlier this month.

He will be one of the headline chefs presenting at the Skills for Chefs Conference in Sheffield on 1st & 2nd July 2015.

About The Author

Catherine Scott is Associate Features Editor for Yorkshire Post Newspapers. A self-confessed foodie, she is also a judge of the Deliciousyorkshire/Yorkshire Post Taste Awards.

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