Adam Reid, born in Manchester, started his culinary career at age 16, following training at the Heathcotes School of Excellence. His hospitality career began in Manchester at Bridgewater Hall, where he started as Commis Chef and progressed to Chef de Partie (2001-4), followed by Le Mont, also in Manchester, where he was Chef de Partie (2005-6).
In 2006, Adam moved to Warwickshire as Demi Chef de Partie at Michelin-starred Mallory Court Hotel, where he worked through the ranks to Junior Sous Chef (2006-9). He then took a position as Chef Tournant and was later promoted to Senior Sous Chef at Michelin-starred Simon Radley at The Chester Grosvenor in Chester in 2009, where he remained for two years before moving to Brockencote Hall in Worcestershire as Senior Sous Chef.
Upon his return to Manchester in March 2013, Adam joined Simon Roganto launch The French at The Midland Hotel in his first role as Head Chef and within the year, he was awarded The Caterer’s Acorn Award, which recognizes the brightest prospects in the hospitality industry.
As a teenager I acquired this after the death of a great Aunt who was very dear. To this day it provides me with great, simple recipes-especially baking, that are more foolproof than Delia's! My wedding cake was taken from here!
I picked this up for a couple of pounds in a cheap book store. It turned out to be full of great stuff and an absolute bargain! broken into categories it has Marcus Wareing on meats and Charlie trotter on veg to name but a few!