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Michelin Star Chef Strikes Gold!
Each year he returns to Northampton College in true ‘Hells Kitchen’ style, transforming the college’s kitchen and restaurant up to a “Michelin starred” level as part of a two-day intensive training session for selected students. At the end of the two days the students cook and serve a three course meal to special guests. Last year I was one of those lucky people to enjoy the delicious results of their efforts, which included scallops pan fried in Mellow Yellow. During the evening I was able to introduce Adam to the oil he had been using, and the story behind it. He was keen to take some back to London, and start experimenting. Now a year later Adam has launched his own website full of Michelin star recipes, that as he assures me, we can all make at home. He uses all his favourite ingredients, including Mellow Yellow. So if you want to be a bit more adventurous, why not visit www.adamgraychef.co.uk, I can certainly recommend the scallops - we’ll be around later for supper. In the mean time, following such a wonderful meal at Northampton, we had the students down to Bottom Farm to see what we get up to on the farm, and of course show them the whole “field to bottle” story behind Farrington’s Mellow Yellow. Hopefully when they graduate, becoming rich and famous chefs, they too will become life long users of Mellow Yellow.
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Northamptonshire bred and trained Chef Adam Gray has discovered Farrington’s Mellow Yellow, and has not looked back in using it in his latest recipes on his new website. Adam was bought up in Northamptonshire, before training to become a Chef at Northampton College. Now running the acclaimed Michelin starred Rhodes Twenty Four Restaurant, and working alongside Gary Rhodes on television, Adam still remembers his roots.
