Sustainable Cuisine in Focus: Adam Degg’s Michelin-Starred Approach
Adam Degg, the acclaimed head chef at Horto restaurant in Harrogate’s Rudding Park, has earned three rosettes and a Green Michelin star for his commitment to sustainable cuisine. His innovative approach is deeply influenced by the restaurant’s kitchen garden, where seasonal produce fuels his creativity and commitment to eco-friendly practices, earning him Michelin’s Green recognition.
Adam’s culinary journey began unexpectedly when, at 16, he missed his train home from a football match. By chance, he ended up washing dishes at an Italian restaurant owned by his friend’s parents, who had offered him a ride home. This serendipitous event sparked his passion for cooking.
Starting his career in Birmingham, Adam soon moved to London to work at Wild Honey, followed by positions at Chiltern Firehouse and The Hand and Flowers. He played a key role in the team that secured The Coach’s Michelin star in Marlow.
At Horto, Adam thrives on inspiration from the kitchen garden, which fuels his creativity with seasonal ingredients and reinforces his commitment to sustainable practices, earning him Michelin Green acclaim. His latest venture involves 52 raised oak beds on the estate, each cultivated to produce seasonal vegetables throughout the year, ensuring a continuous supply of fresh, home-grown produce.
Adam’s menu this season celebrates Olympic achievements. The 19th series of Great British Menu premieres on Tuesday, January 23, at 8pm on BBC Two, with the North East and Yorkshire region, Samira’s territory, leading the competition. This year’s theme honors the Olympics and Paralympics, hosted by Andi Oliver and featuring regular judges Tom Kerridge, Nisha Katona, and Ed Gamble.
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