The toughest competition for British chefs is back for a fourteenth series!

Great British Menu 2019 is now well underway, as the new series started back on March 20th. We have had a steady stream of culinary creatives throughout the preliminary heats and now the chefs have one last chance to make it to the banquet in tonight’s episode (Thursday, May 16th).

Here’s everything you need to know about Adam Reid, the Mancunian who finally won his place at the Great British Menu 2019 banquet!

Pictured: Adam Reid.

Adam Reid: Bio

He is a 34-year-old chef living and working in Manchester.

He currently lives in Mossley with his wife, Natalie, and their four-year-old son Henry.

Adam is the head chef of The French in Manchester luxurious Midland Hotel. He took over as head chef from Simon Rogan, a celebrated British chef.

What is Adam’s culinary past?

Working his way through some of the finest restaurants the North West of Britain has to offer, Adam has an extensive culinary history.

He started at Manchester’s Bridgewater Hall, under the guidance of Robert Kisby.

However, it was not until he worked with Michelin-starred Simon Radley at The Chester Grosvenor that his career kicked into overdrive.

Was Adam on Great British Menu before?

Yes!

If you’re a regular watcher of the show, you may remember Adam from back in series 11. He entered the show with his signature dish, Golden Empire, but he only made it through to the semi-finals.

But he did manage to win a spot at the banquet with his dessert back in 2016.

Great British Menu 2019 banquet

Adam just slid through to the North West Judging round after his main and desserts were the lowest scoring of the three contestants. But he then impressed enough with his starter and fish dish to make it through!

But his main course was the winning dish for his 2019 series, which scored him tens across the board.

Check out his Oasis-inspired dish below, titled ‘Comfort Food Sounds Good’.

Great British Menu, S14 E27.

 

WATCH GREAT BRITISH MENU WEEKNIGHTS AT 8 PM ON BBC TWO.

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