Adam Smith

Chef Adam Smith's culinary philosophy is deeply rooted in creating a holistic, memorable dining experience where genuine hospitality is as paramount as the food itself. He explicitly states that "Luxury now is about those relationships, that experience and how you make people feel," rejecting the notion that opulence is defined by "how shiny your silver is and how much gold bling you’ve got." His vision for Woven by Adam Smith stemmed from a desire to evolve beyond a "predictable hotel restaurant" into a "genuine culinary destination" that offers a unique identity. This means moving past chef ego and an obsessive focus on plate perfection, recognizing that even phenomenal food is "jarred" if guests don't feel "comfortable, welcomed." The ultimate goal is for guests to be "blown away" and to have "an amazing time" that makes them want to return. His approach to ingredients is steadfastly focused on provenance and quality, championing "British produce and storytelling." He emphasizes building direct relationships with farmers and suppliers, a practice honed since his time at The Devonshire Arms, allowing him to source even "the most humble of ingredients" of "amazing quality." Smith showcases "the finest produce: fresh seafood, quality butchery, foraged mushrooms, hand-picked herbs, native flowers," drawing constant inspiration from the surrounding English countryside. The extensive cheese selection at Woven, featuring "thirty-two cheeses," underscores his belief in the world-class quality of British dairy. Fundamentally, Woven is a "culmination of his whole career," a weaving together of "all my experiences, whether that’s my travelling, friends, family." This personal touch extends to his cooking, where he aims for a style so distinct that one can look at a plate and identify it as "Adam Smith's food." His overarching vision is to continuously evolve Woven, ensuring it remains a vibrant, bustling space driven by word-of-mouth reputation. By focusing on exceptional food, unparalleled service, and an atmosphere that truly makes people feel something, he believes "people will come" and Woven will solidify its place as a leading gastronomic destination, where every moment is "experiential" and "memorable." Chef Adam Smith's technical style is a masterclass in modern classicism, defined by "classic flavours and techniques, but presented in refined, creative, and contemporary ways." His cooking is "firmly rooted in classical cookery," a foundation laid during his nine years at The Ritz under mentor John Williams MBE, where he learned "the classics of haute cuisine." Yet, he eschews simply "reinventing the wheel," instead focusing on exceptional execution that makes time-honored methods "100% relevant" and unique to Woven. He articulates that while his "dishes or flavours that are not new," their distinctive execution imbues them with a unique and personal identity. His belief that "Cooking’s about a touch, a feel, a sense," highlights an intuitive mastery beyond mere recipes. His approach to flavor and plating is about showcasing "the finest produce" with thoughtful and theatrical presentation, such as the "exceptional bread course" where "each slice [is] thoughtfully and theatrically presented." The overall aesthetic of Woven, designed by Martin Hulbert, is described as "theatrical and contemporary," seamlessly blending with the Georgian manor house and Berkshire countryside, which informs the dining experience. Dishes are crafted to be "experiential, making things that are memorable," rather than just providing sustenance. Among his most legendary signature dishes are the "Cornish turbot with salsify, lobster and truffle," lauded as a "statement dish that’s very delicious and opulent," embodying his classical technique with luxurious ingredients. The "Jellied eel" holds a special place, being described as one of the "most personal" dishes and an "homage to my roots and old school cooking." Other notable creations include "Barbecued scallop with Yorkshire rhubarb" and "Fallow deer with kohlrabi and black garlic," all reflecting his commitment to refined British produce and innovative presentation.

Career

• Executive Chef at Coworth Park, Ascot
• Head Chef at Devonshire Arms, Bolton Abbey, North Yorkshire
• Sous Chef at The Ritz London, London