- Born in Essex, in Rainham into a working class family, Adam was exposed to the world of cooking from an early age as his grandfather was a cook in the army.
- From his mother, also a professionally trained chef, he experienced good home cooking, whilst he quickly learned from his window cleaner father the art of hard graft and integral work ethics.
- On the eve of his 16th Birthday, Adam was introduced to the Savoy Education Trust who in turn offered him a placement as an apprentice chef at Claridge’s Hotel
- After 3 months, Adam started college at Bournemouth via an opportunity with the Academy of Culinary Arts and a scholarship with Claridge’s. Over the next 4 ½ years he spent time between Claridge’s and Bournemouth improving his skills and qualifying as a professional chef.
- He then moved with the head chef John Williams from Claridge’s to the Berkley Hotel before joining Philip Howard at the prestigious The Square restaurant in Mayfair during which time, The Square was awarded their second Michelin star and Adam was appointed Sous Chef.
- In 2001, Adam opened his first restaurant – Thyme in Clapham. Thyme was an instant success winning countless awards including ‘Time Out Restaurant of the Year 2003’, ‘Best Newcomer Tatler Restaurant Awards 2003’, ‘Winner Remy Restaurant Awards 2004’ winner Carlton London restaurant of the year in conjunction with the evening standard.
- In 2005 he returned to his heartland of Clapham and took the prominent site within Clapham Old Town and launched Trinity
- Since it’s opening in 2006 Trinity has won a coveted Michelin Star, ‘Time Out’ best new restaurant, the AA’s prestigious ‘London Restaurant of the year’ as well as holding three AA rosettes for 4 years, Trinity was voted in the top ten restaurants in London by both Hardens and Zagat in both 2010 and 2011 and has been in listed the Times top 100 restaurants in the UK for the past two years. It is regarded as “as close to an absolutely perfect experience of eating out as it is possible to have” – Giles Coren, The Times.