Simon is a highly experienced and respected restaurateur with over 35 years’ of experience, most notably as Executive Head Chef at Harvey Nichols and as Chef Patron of El Gato Negro.
Originally from Yorkshire, Simon rapidly worked his way through the ranks at some of the county’s finest establishments before becoming the first Head Chef at Harvey Nichols’ restaurant in Leeds. After a stellar stint there he was seconded to their London operations; first heading up the kitchens at Prism, the company’s prestigious City of London restaurant, before moving to the flagship Knightsbridge store as Executive Head Chef. During this time Simon visited Catalonia and the Basque Country, falling in love with the diversity and excitement of modern Spanish cuisine.
In 2005 Simon returned north to open El Gato Negro in the Pennine village of Ripponden. Its reputation grew, gaining awards and accolades galore. In February 2016 he brought the acclaimed tapas restaurant to Manchester, opening on 52 King Street. The restaurant has since garnered both critical acclaim and a succession of accolades and awards. In the same year of the opening, the restaurant was crowned Newcomer of the Year at the Manchester Food and Drink Festival Awards and City Restaurant of the Year at the Lancashire Life Food and Drink Awards. The restaurant was also listed in the National Restaurant Awards Top 100 in the UK and is the only Manchester restaurant to receive a prestigious Michelin Bib Gourmand for 2017, an honour that has been repeated for 2018.
Adam Reid, born in Manchester, started his culinary career at age 16, following training at Paul Heathcoteś School of Excellence. His hospitality career began at Bridgewater Hall, Manchester, where he started as Commis Chef and progressed to Chef de Partie (2001-4), followed by Le Mont, also in Manchester, where he was Chef de Partie (2005-6).
His career development took him around the country and up the ranks from Demi Chef de Partie at Michelin-starred Mallory Court Hotel, Warwickshire, to Senior Sous Chef at The Chester Grosvenor in Chester and Brockencote Hall in Worcestershire, before returning to Manchester. In March 2013 he joined Simon Rogan to launch The French at The Midland Hotel in his first role as Head Chef, and within the year he was awarded The Caterer’s Acorn Award, which recognises the brightest young talent in the hospitality industry. In 2014, Adam won ‘Manchester Chef of the Year’. The French was ranked #17 in the Waitrose Good Food Guide 2018 with an 8/10 rating. The restaurant also has three rosettes in the AA Restaurant Guide 2018 and is rated #26 in Square Meal’s Top 100 Restaurants 2017.
Adam appeared in the 2016 BBC2 Great British Menu series, and won a coveted place at a banquet at Westminster Palace to celebrate Great Britons of HM The Queen’s reign with his spectacular dessert– The Golden Empire. Adam took over the reins of The French in November 2016, following Simon Rogan’s departure from The Midland Hotel’s two restaurant operations (The French and Mr Cooper’s House & Garden). He has introduced new menus that showcase his own personal style of modern British cooking, and the restaurant underwent a minor refurbishment in February 2017, including the addition of a chefs counter with seven stools which allows interaction between the chefs and guests.
Glossop born and bred Andrew Green is the Executive Head Chef at The Lowry Hotel and although only 35 he combines vast experience running the dining operations at some of the North West’s busiest hotels. He manages a team of 36 and oversees the kitchens of The River Restaurant, River Bar in room dining and Conference and Banqueting. During his time at The Lowry Hotel he has gained 2 AA Rosettes, been awarded Mentor of the Year at the Manchester Hotelier Association Awards and was a finalist in the prestigious Catey Awards for Chef of the Year.
His love of food started from the age of 11 when he worked at a greengrocer, he was intrigued by the herbs and spices and variety of produce available. He then went onto working at an Italian restaurant Firenze at weekends and by the age of 16 he had saved enough to go to the Algarve to learn about the different and exotic ingredients. At 19, after doing his A levels, he was appointed Head Chef at Firenze. The chefs took him out to the Naples region for two weeks to learn about Italian food and produce.
His professional horizons included the Radisson SAS at Manchester Airport, where he started as a Chef de Partie, eventually returning to become Exec Chef, a post he also held at its Airport rival, the Crowne Plaza, before joining The Lowry Hotel. His CV also includes a globetrotting Exec Chef/training role with Park Inns, as well as that stint at the Alias Rossetti under his obvious mentor David Gale, later of the Hilton. Soaking up lessons such as “learning not to over-elaborate with dishes. Let the best ingredients speak of themselves”.
The Lakeside Project will create a world class outdoor activity centre that will be a place of inspiration and aspitation.