Adam Smith, Head Chef, Devonshire Arms, North Yorkshire

Many thanks to 2012 Roux Scholarship winner, Adam Smith, Head Chef at The Devonshire Arms Burlington Restaurant in Skipton, North Yorkshire @ChefSmith1987 for supplying these images. Adam’s food philosophy is based around sourcing the best ingredients possible, utilising the Yorkshire larder when at its best or further afield when necessary.  Treating ingredients in manner that allows them to shine, combining classical flavours & methods with his own techniques and presentation style .”

Roux Scholar 2012 

Adam Smith is one of the most talented young chefs in the UK and has proved himself to be “one to watch” as legendry chef Michel Roux Senior predicted in 2012. Adam originates from Birmingham and started his life at the kitchen sink in a local restaurant, only getting chance to cook when a couple of the chefs didn’t arrive for work one day. Once he realised he had quite a liking for being at the hotplate & decided once he finished school he would go to University College in Birmingham to further his training. After completing his NVQ 1&2 within a year he headed off to the bright lights of London, this is where is culinary training really began. 

Adam’s lucky break was his opportunity to work with chef John Williams MBE at The Ritz in London and became an integral part of the team in his 9 years there. Adam won the Craft Guild Of Chefs Young Chef of the Year award in 2010 then followed with the Observer Food monthly – Young chef of The Year in 2012. It was a good year for Adam in 2012 as he also won the Roux Scholarship after demonstrating superb culinary skills. As part of the prize he was given the opportunity to work for 3 months in Le Meurice in Paris which has 3 Michelin stars. 

In 2013 Adam made a bold move to the North to head the Burlington restaurant at the The Devonshire Arms, Bolton Abbey. Adam’s style of food echoes classical French combinations with his own very modern style, techniques & presentation. His passion to create stunning dishes from the very best produce & stunning ingredients is what drives him to continue to develop his already remarkable culinary skills. – extract from The Roux Scholarship Website

Mango and passion fruit cheese cake with coriander jelly Vanilla Yoghurt, Blue Berries and Buttermilk Thomlinson's Rhubarb, Ginger, Custard and Yoghurt Terrine of Goose Liver, Rhubarb, Walnut and Gingerbread Spiced Duck, Mirabelle Plums, Chard and Ginger Bread Salt Baked Carrot, Quail Eggs, Goats Curd and Truffle Saddle of Hare, Apple, Cep and Chervil Root Roast Woodcock, Smoked Parsnip, Cabbage and Truffle Ratte Potato, Parsley, Horseradish, Pickled Turnip & White Truffle Mosaic of Game with Quince, Pickled Beetroot and Walnut Coconut mousse, Compressed Pineapple and Lime Beetroot & Shepherds Purse Cheese Amedai no9 Chocolate, Tonka Beans and Cherry %22Bucks Fizz%22 Mandarin Sorbet, Poached Mandarin and Champagne

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