The Main Course – Adam Reid
Adam Reid, chef-patron of Adam Reid at The French at Manchester-based The Midland hotel, was the third chef to earn a place at the banquet with his main entitled ‘Comfort Food Sounds Good.’
Taking inspiration from the belief that comfort can be found in both music and in food, Reid’s chicken stew of barley, sweetcorn, leeks and turnip impressed the judges, with Wham’s Andrew Ridgeley claiming that he had “never had chicken like that” and that it was “extraordinary”.
Reid’s four competing dishes will be available as a separate set menu at The French until mid-summer.
