Adam England showed signs of culinary flair from a young age when he landed his first job at The Old Hall, Altrincham in south Manchester. He quickly progressed through the ranks to senior sous chef and after five years he joined the Dun Cow in Cheshire as Head Chef.
In September 2014, Adam moved to London in order to hone his skills at Tower Bridge Institution Le Pont de la Tour, under ex-Gavroche, executive chef Tom Cook. Adam once again progressed quickly from Sous Chef to Head Chef, before setting his sights on East London where he was appointed Executive Sous Chef at the boutique five-star South Place Hotel in December 2016.
His next challenge sees him head up the kitchen of Hans' Bar & Grill on Chelsea’s iconic Pavilion Road, where he will serve a modern British menu influenced by the skills he’s learnt in kitchens across the country.
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