Adam Reid

Head Chef, The French at The Midland Hotel, Manchester

https://www.the-french.co.uk

Biography

Adam Reid, born in Manchester, started his culinary career at age 16, following training at the Heathcotes School of Excellence. His hospitality career began in Manchester at Bridgewater Hall, where he started as Commis Chef and progressed to Chef de Partie (2001-4), followed by Le Mont, also in Manchester, where he was Chef de Partie (2005-6). In 2006, Adam moved to Warwickshire as Demi Chef de Partie at Michelin-starred Mallory Court Hotel, where he worked through the ranks to Junior Sous Chef (2006-9). He then took a position as Chef Tournant and was later promoted to Senior Sous Chef at Michelin-starred Simon Radley at The Chester Grosvenor in Chester in 2009, where he remained for two years before moving to Brockencote Hall in Worcestershire as Senior Sous Chef. Upon his return to Manchester in March 2013, Adam joined Simon Roganto launch The French at The Midland Hotel in his first role as Head Chef and within the year, he was awarded The Caterer’s Acorn Award, which recognizes the brightest prospects in the hospitality industry.

Modernist Cuisine: The Art and Science of Cooking

Nathan Myhrvold , Chris Young and Maxime Bilet

A modern day classic and a compendium of everything modern cookery involves.

Larousse Gastronomique

Prosper Montagné

I was first introduced to Larousse by my first exec chef, it inspired me to see beyond just food and into a world of culinary tradition and also invention.

Under Pressure: Cooking Sous Vide

Thomas Keller

A very accessible introduction to sous vide cookery and also some great recipes from one of the greats. Every amateur armed with a waterbath and a vac packer should read this first.

The Good Housekeeping Cookery Book

Good Housekeeping Institute

As a teenager I acquired this after the death of a great Aunt who was very dear. To this day it provides me with great, simple recipes-especially baking, that are more foolproof than Delia's! My wedding cake was taken from here!

Le Répertoire de la Cuisine

Louis Saulnier

A classic guide to classic French cookery, a great base for any young cook.

Larousse Book of Bread

Eric Kayser

The Cook's Book

Jill Norman

I picked this up for a couple of pounds in a cheap book store. It turned out to be full of great stuff and an absolute bargain! broken into categories it has Marcus Wareing on meats and Charlie trotter on veg to name but a few!

Alinea

Grant Achatz

This opened my eyes to a different world of food, in theory over complicated but it works so well and blows you away in its complexity.

Wild Fermentation

Sandor Ellix Katz

Great for unlocking the hidden world of fermentation

Grand Livre De Cuisine: Alain Ducasse's Culinary Encyclopedia

Alain Ducasse