Meet Chef Turned Farmer Paul Adams
Our good friend Paul Adams started as a chef and had some great reviews after training with the godfather of modern British cooking Alastair Little. He also worked with Ashley at several restaurants so he knows his way around a kitchen.
Three years ago he moved to Devon with his wife Matilda to take over her fathers small farm. They rear pigs, sheep and Dexter cattle and last year purchased some polytunnels so they could start growing unusual and interesting crops.
Here we chat to Paul about responsible farming, comfort food and the three tools of his trade he couldn't live without.
G: Please tell us when you decided you wanted to be a chef and farmer?
PA: I’ve never known anything other than food – I started out cooking it and now I’m trying to produce it.
G: If you weren’t doing this, what would your other ideal job be?
G: What is your favourite dish/drink to make at home for the family?
PA: Lots of curries.
G: What three tools of your trade could you not live without?
PA: My pocketknife, waterproofs and the BBC weather app.
G: Can you tell us what gets you out of bed everyday?
PA: Black coffee and our dog.
G: We’re buying, what’s your poison?
PA: Sparkling water please.
G: When feeling blue, what is your ultimate comfort food?
PA: Spaghetti, chilli, parsley and garlic.
G: Any industry pet hates?
PA: Food waste.
G: What should your industry be doing more of?
PA: Concentrating on the welfare and diet of our livestock and encouraging people to understand where their food comes from.
G: What should it be doing less of?
PA: Intensive factory farming
G: What does the future look like for farming?
PA: A bit bleak
G: What is your edible guilty pleasure?
PA: Yogurt coated Brazil nuts
G: Who in the field should we be keeping an eye on?
PA: Any small-scale farmer trying to do the right thing.
G: If you could change one thing in the world, what would it be?
PA: Nothing, it’s important that we learn from our mistakes.
G: What is you passion outside of your profession?
PA: Cooking now I’m not a full-time chef.
G: What advice would you give your younger self?
PA: Be mindful of your money.
G: What do you like doing on your day off?
PA: Day off?!
G: If we gave you these questions whom would you forward them to?
PA: Mitch Tonks a local restaurateur and all round good egg (and customer)
G: What ambitions do you have yet to achieve?
PA: Making what I believe to be the perfect sausage.
G: If you had to name one, who would you say was the most influential person in your career?
PA: It would be unfair to name or blame just one person.