Head Chef of The Kitchen at Chewton Glen
Adam studied catering at Bournemouth and Poole College and joined Chewton Glen’s kitchen brigade at the age of 17 as a Commis Chef. Over the past 11 years, under the watchful eye of his mentor, Executive Head Chef Luke Matthews, Adam has become an inspirational protégé being promoted to Sous Chef in 2013. Throughout his career at Chewton Glen, Adam has demonstrated a passion for food and foraging, with creative input in recipes and menu planning, as well as being Luke’s right hand man at many outside cookery demonstrations.
In 2017 Adam Hart was promoted to Head Chef at the hotel’s new informal restaurant The Kitchen. With its open plan layout, guests are able to watch Adam and his team at work. The à la carte menu, which has been created in association with James Martin, features delicious tapas-style starters, wood-fired pizzas, gourmet burgers and healthy superfood salads. The menu has been carefully crafted to showcase key local suppliers and to incorporate ingredients grown in the kitchen garden and nursery at Chewton Glen.