Chef Martin Adams, who was a quarter-finalist in the latest series of MasterChef: The Professionals, has taken up the head chef position at Tudor Farmhouse Hotel in the Forest of Dean to deliver his award winning, locally inspired and seasonal menu.
Adams joins Tudor Farmhouse Hotel following a five-year term as head chef at the 2 AA Rosette restaurant at the Cormorant Hotel in Fowey, Cornwall. During his time there he created and implemented a new brasserie-style menu to run alongside the hotel’s more established à la carte menu, with a view to expanding their food offering and encouraging additional diners to the restaurant.
He has also held senior chef de partie positions at the award winning Carlyon Bay Hotel and The Fowey Hotel, both based in Cornwall, as well as being sous chef at the acclaimed restaurant at the Cornish, Marina Villa.
“Moving to Tudor Farmhouse Hotel marks an exciting chapter in my life, both professionally and personally," said the chef. "The restaurant at the hotel has a great reputation and I really look forward to working with the team to further develop their profile and to bring my own signature dishes to the table.”