Chef Martin Adams is taking up the head chef position at Tudor Farmhouse Hotel in the Forest of Dean to deliver his award winning, locally inspired and seasonal menu.
A quarter finalist in the 2012 MasterChef: Professionals, Martin was complimented by two starred Michelin chef, Michel Roux Jr on his ‘good and precise cooking’ and his range of ‘very good skills on show’.
Martin joins Tudor Farmhouse Hotel following a five year term as head chef at the 2 AA Rosette restaurant at the Cormorant Hotel, Fowey, Cornwall. During his time there he created and implemented a new brasserie style menu to run alongside the hotel’s more established à la carte menu. He previously held senior chef de partie positions at the award winning Carlyon Bay Hotel and The Fowey Hotel, both based in Cornwall, as well as being sous chef at the acclaimed restaurant at the Cornish, Marina Villa.
Martin joins Tudor Farmhouse Hotel to continue his career within one of the South West’s leading restaurants, with the goal of delivering exceptional, locally inspired dishes.
Commenting on the appointment Hari Fell, owner at Tudor Farmhouse Hotel said:
“We are thrilled about Martin’s appointment, and really look forward to seeing and tasting the menus he’ll deliver. He impressed us greatly during the interview process and we’re sure he’ll continue to give diners that ‘wow’ factor, helping us put the Forest of Dean firmly on the food map.”
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