Episode 29 - Adam Stokes on Fine Dining, Michelin Stars, and Modern British Cuisine
Posted by Emily on 11th Oct 2019
The Ceres Podcast Episode 29 offers an exceptional dive into the culinary world, featuring Adam Stokes, the co-owner of Adam’s Restaurant and the Oyster Club in Birmingham. Hosted by Stelios, this episode is a masterclass in balancing creativity, business acumen, and the pursuit of excellence. Adam’s story is as intriguing as his dishes, making this episode a must-listen for food enthusiasts, business owners, and anyone curious about the behind-the-scenes of a Michelin-starred establishment.
Adam shares his journey from humble beginnings to running two acclaimed restaurants with his wife, Natasha. Listeners are treated to the fascinating origin of Adam’s Restaurant, which began as a modest pop-up before earning a Michelin star within five months. Adam reflects on how this unexpected early success helped shape his philosophy of maintaining high standards while staying grounded.
The conversation explores Adam’s approach to modern British cuisine. He emphasises quality over gimmicks, aiming to excite and comfort diners with familiar flavour combinations presented in innovative ways. His commitment to sourcing top-notch British ingredients and adapting global food trends underscores his dedication to culinary integrity. One standout moment is Adam’s insight into why frozen langoustines can sometimes surpass fresh ones—a testament to his meticulous approach to every detail.
What sets this episode apart is Adam’s honesty about the challenges of running a restaurant. From the early struggles of the pop-up to the competitive Birmingham food scene, Adam offers candid anecdotes that resonate with small business owners. His reflections on adapting to changing food trends, navigating chef shortages, and managing no-shows provide invaluable lessons for hospitality professionals.
Stelios’s conversational tone engages the interview, drawing out gems like Adam’s description of Birmingham’s transformation into a culinary hub. Adam’s admiration for his fellow chefs, particularly Glyn Purnell, and their collective effort to elevate the city’s dining reputation adds a touch of camaraderie to the discussion.
One of the most poignant moments comes when Adam discusses the importance of feedback—whether from TripAdvisor or Michelin inspectors—and his philosophy of constant improvement. His perspective on creating a dining experience that balances innovation with consistency is inspiring for anyone striving to excel in their field.
This episode is not just about food; it’s a celebration of hard work, resilience, and the pursuit of passion. Whether you’re a fan of fine dining, a small business owner seeking inspiration, or someone who loves a great story, this podcast episode is for you.
Don’t miss out—listen to the full episode on The Ceres Podcast today and subscribe to uncover more stories that blend food, business, and inspiration.