Interview With Adam Smith, Executive Chef Of Restaurant Coworth Park

Exclusive Interview With Adam Smith, Executive Chef Of Restaurant Coworth Park

Reena Patel catches up with Adam Smith, the gastronomic mastermind behind the British fine dining menu at Restaurant Coworth Park. Sitting within the resplendent 5-star luxury countryside hotel, it was awarded the Michelin star of excellence and 4 AA rosettes for its modern outlook on classic British dishes.

Luxurious Magazine: Tell us about your culinary career journey and how you came to join as Executive Chef?
Adam Smith: I joined Coworth Park in July 2016. I am originally from Birmingham but came down to London to work at The Ritz for nine and a half years. I then worked at the Devonshire Arms in my first Executive Chef role, before coming to Coworth Park. We received our first Michelin star in 2018.

Beef dish by Adam Smith of Restaurant Coworth Park

LM: Your culinary style is modern British. What types of dishes can guests expect? What sets the menu apart from others?
AS: Guests can expect us to showcase the best of British ingredients, either from our doorstep or a little further afield. They can expect luxury ingredients presented simply and elegantly. There are lots of great restaurants, and I think that for everyone, it is important to stay and cook true to yourself in order to stand out from the rest.

Table at the Restaurant Coworth Park

LM: What is the definition of the best fine dining experience for you?
AS: The best fine dining experience for me is enjoyed when feeling comfortable and relaxed, whilst at the same time being excited by the food and service.

LM: What are your dreams or plans for Restaurant Coworth Park?
AS: Over the coming year, we will continue to put Coworth Park on the map as a food destination and to become the ‘Grande Dame’ of country house hotels.

Lobster dish by Adam Smith of Restaurant Coworth Park

LM: Who/what inspires you both professionally and personally to develop and grow in your fine dining expertise?
AS: I think everyone is inspired by everything around us; family and friends, work colleagues, but also other eateries and ingredients. As a restaurant, we continually strive to be better tomorrow than today.

LM: How do you motivate and support your teams?
AS: The team is everything. As a chef manager, it is vital to create an environment where the team feel valued and appreciated and have a positive and enthusiastic energy.

LM: Aside from the menu, what other cuisine/dishes do you enjoy eating?
AS: I love Asian food, from sushi to beef rending.

LM: What’s your favourite drink of choice from a bar?
AS: I think that it would have to be a G&T!

LM: If you could holiday anywhere in the world, where would it be and why?
AS: I have always wanted to go to India to experience real Indian street food.

Table inside the Restaurant Coworth Park

Restaurant Coworth Park – Where and How?

Restaurant Coworth Park is located at Blacknest Road, Ascot, Berkshire SL5 7SE, United Kingdom. For more information, visit

Disclaimer: This interview was conducted before the current lockdown restrictions associated with COVID-19. The risks of the Coronavirus are widely publicised, so we do not accept any responsibility for any health concerns arising from visiting this property and urge everyone to follow the latest advice issued by the Government and the Foreign Commonwealth Office prior to making a booking and travelling to their destination:

To read more Luxurious Magazine interviews, visit our dedicated section here.

Interview With Adam Smith, Executive Chef Of Restaurant Coworth Park 2


Reena Patel

Luxurious Magazine Reporter

Reena Patel is one of the longest-serving members of the editorial team. Initially, Reena concentrated on health, beauty and travel, however she has since expanded her repertoire to cover all aspects of luxury and lifestyle. Her strong writing ability means that Reena is always one of the first members of the team asked to undertake senior assignments both within the United Kingdom and overseas. In 2012 she became the PRCA-PCG Freelancer of the Year.

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