with Adam Bateman
Can you tell us a little bit about yourself – how did you get where you are today?
I’m Adam and you can find me on the Pass at The Grand Hotel Birmingham as their Culinary Director. I’m here today as I am a proud Brummie and my many years of experience from Michelin Star establishments to international hotels has led me to this point.
What’s on the pass right now?
Ponzu Tuna Tartare or Chalk Stream Trout in Isaacs’s. Both are long way from the comfort dishes we started with. They’re a little more grown up than when we first opened.
Where do you eat on your day off?
I was recently at Pub in the Park in Warwick for a weekend. There were some great chefs including Tom Kerridge and Stephen Terry.
If being a chef were not possible, what would your dream job be?
I’m an Apple fan boy, so when it’s time to hang up the apron I want to work in an Apple store, on the Genius Bar.
What are the most important considerations when crafting your menu?
For us, it’s the brief. Our Bar and Restaurant are heavily concept-driven so we have to hit those needs.
Do your personal preferences influence your menu?
A little, yes. We sometimes get a bit overly ‘chefy’ so we have to pare it back now and again.
What do you think is the most overrated food trend?
Tik Tok dishing out (excuse the pun) sh*t recipes!
What dish are you most proud of and why?
It’s not a dish, it’s a menu. The team cooked a five-course menu for 200 people from the British Culinary Foundation and really did themselves proud.
