From a Northamptonshire village to Michelin-starred kitchens, chef Adam Gray has built a remarkable culinary career rooted in simplicity, seasonality, and honest ingredients.
Mash + Mint sits down with Adam Gray, Michelin-starred chef with over 30 years' experience, to talk about growing up in East Haddon, his journey through the world of fine dining, and the joys of life at home. Whether you're a foodie, interiors lover, or someone who appreciates local stories, this conversation blends personal reflections, culinary inspiration, and insights into what truly makes a home feel meaningful.
Growing up in Northamptonshire - Early influences of a chef
How did your upbringing and local community shape your love of food?
My mum was a great cook, she made fresh bread, cakes and pizzas. She always made tasty family meals so, I suppose I have always been surrounded by good, freshly produced food.
What are some of your fondest childhood memories of life in East Haddon?
Riding my bike around the village and playing sports with my friends in the local playing field.
Are there any nostalgic places in Northamptonshire that still feel special to you?
Yes, East Haddon, the village where we lived and I grew up. I now bring my kids to visit as their grandma still lives there. Very little has changed in the village but I often return back to Northamptonshire to see my mum.
Becoming a chef- Career of a Michelin-starred chef
When did you realise you wanted to become a chef?
When I was 14 years old, I washed pots in the local pub, The Red Lion in East Haddon.
Who were some of the chefs or mentors who most influenced your culinary style?
I trained with some amazing chefs in my early career such as Bruno Loubet (1 Michelin star) and Raymond Blanc (2 Michelin Stars) who instilled in me the ethos of flavour and ingredient combinations and respecting seasonal produce.
What are some of the proudest moments from your professional cooking career?
Awarded a Michelin Star at Rhodes 24 for Gary Rhodes OBE new restaurant at Tower 42, London in 2004 and receiving an Honorary Masters Degree from Northampton University in 2011. I was also awarded an Association of Colleges Gold award at the House of Commons in 2013 for my dedication to training the next generation of the hospitality industry, along with becoming a member of the Disciples of Escoffier in 2022.
How would you describe your cooking philosophy in a few words?
Simple, honest, seasonal, flavourful and consistent.
In what ways do your Northamptonshire roots still influence your ingredients and food choices?
I always use Farrington's "Mellow Yellow" rapeseed oil in all my cooking which is a fantastic cold pressed rapeseed oil produced by Duncan Farrington MBE in Hargrave, Northamptonshire. I have been using it instead of olive oil for the past 20 years and its health benefits are outstanding, the flavour is remarkable and the rich golden colour cannot be matched.
Are there any recent culinary projects or collaborations you're especially excited about?
Over the past year I have been working on a collaboration of recipes and videos with Red Tractor (Farm Assured British Produce) in conjunction with Gavin Willis Creative Marketing, a marketing company based in Northamptonshire.
I also opened a pop-up restaurant at the Leela Palace Hotel in Bangalore, India, which was truly fantastic. I am hoping to return to the hotel later in the year to do a residency at their new private members club within the hotel.
Beyond the Kitchen - Chef Lifestyle, Fitness & Creative Rituals
What do you enjoy doing when you're not in the kitchen?
I am very keen on keeping fit. I road cycle a lot and open water swim throughout the year. I love spending time with my partner and family.
Do you have any daily habits or hobbies that help you stay grounded and inspired?
I have to do some type of fitness activity every day, cycling, swimming, rugby training, because it keeps my mind focused.
What kind of music do you listen to while relaxing or cooking at home?
I love music from all types of genres from dance music, 80's rock and pop to Ibiza chill.
How would you describe your personal interior style at home?
Simple, elegant, modern and uncluttered.
Do you collect anything that reflects your personality and passions?
I keep a good selection of cookbooks as you can imagine, framed menus from chefs I have worked with and a few vintage movie posters too.
Has travel or another culture had a strong impact on your cooking or creative mindset?
My partner is from Lithuania and although the Baltic cuisine doesn't get much recognition, I really like the food. The use of simple ingredients such as herring, beetroot, pork, cabbage and potatoes, pack the dishes with honest, earthy flavours.
Life at Home - Comfort, Family and Weekends
What does the word "home" mean to you personally?
"Home" is where I am with the people I love- my partner, my children and stepchildren. You can have the most amazing house in the world, but it is the people that live in it that make it truly a home. With an age range of children from 11 to 26, we have some great conversations around the dining table.
Do you have a favourite corner of your home where you like to unwind?
Besides my kitchen, which I designed, I love the lounge area, where I can relax and watch a good movie.
Describe your dream Sunday at home.
Autumn is my favourite season of the year, so an Autumnal Sunday, quite relaxed with a slow cooked short rib of beef in the oven, possibly watching a movie in the early afternoon and a glass of good red wine. But, this rarely happens, collectively we are always too busy!
What's your ultimate comfort meal when you're off-duty?
Perfectly cooked medium rare ribeye steak, a crisp caesar salad, chunky chips and peppercorn sauce.
Do you have a go-to dish you like to cook when it's just for yourself?
If I was home on my own, I love warm wholemeal pitta breads filled with smoked turkey, rocket leaves and BBQ sauce, simple.
Giving Back - Supporting Local Charities and the Next Generation of Chefs
Why is supporting local charities and causes important to you?
I think when we get to a certain stage in our career, we should all give back to the next generation or people who have been less fortunate. Over the years I have raised money for the Macmillan Cancer Trust, The Hope Enterprise and the Harlequin's Foundation.
What do you admire most about organisations like The Hope Enterprise in Northampton?
Whatever little we can do to help charities such as The Hope Enterprise is a massive benefit to them. They are solely dependant on help from fundraising or donations. A small donation can help in such a big way, even donating clothes or tools can be so beneficial.
What advice would you give aspiring chefs, especially those from smaller towns or rural areas?
Get some hands-on experience by working part time in a local pub or cafe and then enrol in a catering college to get your hospitality qualifications, by learning the fundamentals. Then you can decide which part of our industry you would like to head into.
Quick fire Round - The Chef's Table
Sweet or Savoury? Savoury
Dream dinner guests (dead or alive)? George Michael, Gary Rhodes, Lynda Carter (80's Wonder Woman actress) and Lady Diana.
Favourite scent or ingredient to cook with? Beetroot
One Kitchen tool or ingredient you couldn't live without? My Knives and Maldon Sea Salt
Cooking with Care: More from Chef Adam Gray
As a passionate advocate for quality ingredients and responsible sourcing, Adam Gray aligns with organisations that Champion British farming and food standards. One such organisation is Red Tractor, the UK's largest food standards scheme, ensuring food has been responsibly sourced, safely produced, and comes from crops and animals that have been well cared for. Look for the Red Tractor logo when shopping- It's your assurance of traceable, trusted, high-quality British food. Learn more about Red Tractor.
Adam has also developed a range of seasonal recipes with Red Tractor, celebrating the best of British Ingredients. From comforting roast dishes to hearty autumnal meals, explore more of his delicious creations here: Red Tractor Autumn Recipe Inspirations
For those who care deeply about sustainability and ethical sourcing, Adam also recommends exploring produce from The Ethical Butcher. This innovative British business partners with farmers using regenerative agriculture methods, offering meat that's not only better for you, but better for the planet. Explore The Ethical Butcher
Thank you to Adam Gray for sharing such thoughtful insights, from childhood memories in Northamptonshire to his favourite comfort food and the design of his home kitchen.
If you're inspired by Adam's appreciation for local produce and home comforts visit Adam Gray website to find out more. https://www.chefadamgray.co.uk/
Follow Adam on Instagram @adamgraychef
