Chef Adam Thomason
Our Executive Head Chef, Adam Thomason, has the rare ability to bring the creative dynamic of the London restaurant scene to your event menus, whether for a guest list of six or five hundred and fifty guests.
During his time as an event culinary director, Adam has worked closely with Michelin-starred chefs including Ollie Dabbous and Pierre Koffmann. His recent client list includes Rolex, Nyetimber and Mastercard.
Adam’s food philosophy is rooted in a ‘farm to plate’ relationship with his UK farmers and day boat fishing fleets. All sustainably grown and responsibly sourced, from Cobble Lane Cured in East London to Wykham Park Asparagus, strawberries from Featherbed Fruits and venison from Aynhoe Park.
In 2017, Adam achieved the rare accolade of Master of the Culinary Arts from the Royal Academy of Culinary Arts.