Peppered venison salad

Hailing from Birmingham, Smith started as a pot washer at his local pub at the age of 13.

In 2004 he joined The Ritz under chef John Williams where he was put in charge of the larder, rising to Executive Sous Chef by 2012, the same year he won the Roux Scholarship.

In 2013 Smith joined The Devonshire Arms as Head Chef, overseeing all food operations including The Burlington Restaurant, Devonshire Brasserie, and conference & banqueting. In 2016 Adam joined Dorchester Collection’s only country house hotel, Coworth Park, as executive chef overseeing all culinary operations with a focus on Restaurant Coworth Park. 

In 2017 Adam was announced as a Master of Culinary Arts by the Royal Academy of Culinary Arts, the UK’s highest culinary and hospitality honour awarded only every four years. In 2018, Restaurant Coworth Park was awarded a Michelin star for the first time. In 2019, Smith was shortlisted for Best Chef at the GQ Food & Drink Awards. 

Restaurant Coworth Park closed in summer 2022, to make way for the launch of a new restaurant at Coworth Park: Woven by Adam Smith. It was awarded a Michelin star in its first Michelin Guide.

Restaurant

At Woven by Adam Smith, diners enjoy their culinary experience in a space overlooking 240 acres of Berkshire parkland. The hotel building itself dates back to the 18^th century, but the dining room is refined and sleek rather than stuffy and chintzy.

Smith’s dishes are inspired by classic flavours and techniques, but presented in fresh, creative, and contemporary ways, using the best of British produce. Menus change seasonally, with Smith drawing on all his experience at institutions likes The Ritz and his love of the British countryside. Service is poised, yet the atmosphere is still one of relaxed enjoyment.

Woven by Adam Smith holds one Michelin star, with the famous Red Guide describing it as an “elegant restaurant with a golden, autumnal theme”. Speaking of Smith, they say “his technically skilled, beautifully presented dishes pay the utmost respect to natural British ingredients, while also displaying real depth and finesse.”

In 2024, the restaurant was named in the top 50 in the UK by the National Restaurant Awards.

Recipes and dishes

Dishes at Woven by Adam Smith speak of the chefs classical training but always with a contemporary edge. As the chef describes it, “Remixing the staples of the British cookbook in unexpected ways. Drawing on personal experience to redefine the classics.”

The best British seafood sings with Asian influences in dishes such as Cornish crab with kalamansi, radish, and Thai green dressing, and native lobster with spiced carrot, crispy rice, and an XO bun. Elsewhere, classic combinations abound, like Yorkshire lamb with morel, baby gem, and sweetbread.

Luxury is understated yet present in dishes such as English asparagus with sweet onion, golden oscietra caviar, and yellow wine, while there’s a playful edge to snacks that include a jellied Devon eel and Smith’s version of coronation chicken. Desserts call on fine British ingredients such as Yorkshire rhubarb (here served with vanilla, ginger, and rhubarb). For those who fancy a more savory end to their meal (or both), a selection of British cheeses is also available.