Adam Jackson
Elaine Lemm talks to Adam Jackson, the new head chef at the Feversham Arms.
In February this year amid great fanfare, the Feversham Arms in Helmsley appointed Yorkshire chef Adam Jackson as its new head chef. Plans were hatched with much work behind the scenes preparing us for what this hugely talented chef has to offer. Adam had only recently closed his much-lauded restaurant in York, and we were so excited to hear of the plans for the Feversham. Then came Covid-19 and all stopped. Well, it may have stopped as far as the launch of the new fine-dining restaurant, and plans he had for the rest of the food at the hotel, but I doubt it would have stopped his creativity. The chef attributed as having earned the Black Swan at Oldstead its first Michelin Star was hardly going to be sitting on his laurels. I, for one, long for the day he is back at the stove and what a day that will be.
What was the first dish you cooked? The first thing I ever made was Yorkshire puddings as a toddler with my next-door neighbour Mabel. Strangely, I still remember this, even though I was only about three years old. Today I make them weekly with my two-year-old son Eddie. I must say, he has developed quite a whisking action for one so small.
Where or who do you get your culinary inspiration from? My culinary inspiration often comes from the ingredients. The power of great produce is the most inspiring thing a chef can have at his disposal. My mind goes wild at the sight of stunning fresh shellfish or freshly picked raspberries. Strong influences come from great chefs you work with as a youngster. Dave Spencer, Andrew Jones and Steve Harper are mainly responsible for the way I turned out as a man and cook.
Lastly, the young chefs you work with as a head chef, they keep me on my toes.
What was your first cookery book? Other than my mother’s Be-Ro books and those from Mabel, Rhodes around Britain and White Heat by Marco Pierre White were the first books I bought. Practical cookery at college, though important, bored me, but these books blew my mind; Rhodes for his mastery of British classics, and Marco for his desire for perfection. I still love these books.
Who would be your 3 dream dinner guests? My dream dinner party guests would be my fiancée Louise because I’ll never tire of sitting at a table with her and she’d stop me making a fool of myself after a few drinks. John Lennon - because he’s John Lennon – and Raymond Blanc – because I find him fascinating.
What is your guilty food pleasure? My guilty pleasure is doner kebab. I’m not even embarrassed as that combo of chilli, lamb, mint and yoghurt is delicious. Drunk or sober, I love them.
What is your favourite ingredient? The most crucial ingredient for me is salt or seasoning; without it, all great ingredients are bland and tasteless. If I had to choose one ingredient, then unwaxed leafy lemons; I adore them.
What have you been doing during this enforced break? Like a lot of chefs, for once in my adult life I feel rested. A large part of me has loved this time with my family. We have reconnected and spent some lovely time together baking and cooking meals. I’ve also helped with home-schooling as Louise is a midwife andan NHS essential worker. I’ve been busy with recipe development ready for the Feversham Arms reopening and to rekickstart what we had embarked on before lockdown, and I cooked a four-course menu for a good friend’s birthday which was fun.