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Food chat: We talk to Adam Reid, chef-patron of the French at Manchester’s Midland hotel

Adam Reid

Since Adam Reid took over as chef-patron of the French at Manchester’s Midland hotel following Simon Rogan’s departure last year, he’s been stamping his own personality on the restaurant.

He’s reimagined fine dining by reducing the number of dishes on the menu, introducing a lively music playlist and giving the restaurant a new look and feel.

The iconic 50-cover restaurant is nestled in the corner of the Midland hotel, located in the city centre of Manchester.

We had the chance to sit down with Adam to find out a little more about this culinary heavyweight.

French at Manchester's Midland hotel
French at the Midland hotel is widley regarded as one Manchester’s most iconic restaurants

What or who inspired you to be become a chef?

There isn’t one person in particular, I look up to many chefs in the industry and use them as inspiration. I have always loved food (mainly eating it!), but great home-cooked food from my Mum and a penchant for watching Ready Steady Cook after school definitely had an influence!

What would be your food heaven and hell?

I love a traditional roast dinner with all the trimmings, reminds me of home.
Absolutely can’t stand the craze of eating insects – hell!

Tell us about your favourite ingredient that you like to work with?

It’s too hard to narrow it down to just one, but using beautiful live native shellfish is always satisfying.

What’s your favourite restaurant in the world?

That’s impossible to say. Restaurants vary so much and are good for different reasons, but if I had to pick one that stands out, it would be Relae in Copenhagen.

Adam Reid food at French
Adam has reimagined fine dining by reducing the number of dishes on the menu

What would you say is your signature dish?

Definitely the ‘Golden Empire’ – It’s the blown sugar apple dessert that I won Great British Menu with in 2016.

What is the single most important thing you have learnt about food?

Keeping it simple and always using the best ingredients available.

What are you working on at the moment?

Continuing to improve what we have accomplished this year at The French. We’ve worked really hard on creating a more relaxed environment, including greater customer engagement, with chefs delivering many of the dishes to the table and chatting with guests. Having a chefs counter in the dining room has added a sense of theatre with live cooking – all a bit more fun and informal.