On Wednesday 17 December we welcomed Michelin starred chef, Adam Smith, for a day of cookery demonstrations and careers talks. Adam, a former student of Bosworth Academy, took time out of his busy schedule to come back to Bosworth to share his passion, expertise and experiences in the Hospitality industry with our Year 11 Hospitality and Catering and Post 16 Food Science and Nutrition students, ahead of their Practical Assessments next term and later this school year.
Students listened intently as Adam shared his impressive and inspiring journey, from Bosworth to Michelin Star Chef. Following his GCSEs he did a year at Catering College, in Birmingham, where he made a connection that led to a career-defining move. At 17 Adam found himself working at The Ritz, in London!! He worked there for over a decade, homing his craft. It also gave him the opportunity to compete in world renowned and prestigious competitions, including WorldSkills and the legendary Roux Scholarship, which he went on to win in 2012. This led Adam to another opportunity of working in France for a short time.
In 2016, Adam joined Coworth Park, in Ascot, as Executive Head Chef. After the pandemic, he went on to open his own restaurant, at Cowarth Park, and gained a Michelin Star for his restaurant ‘Woven by Adam Smith’ after just six months of its opening. In 2024 Adam competed in BBC’s “Great British Menu” and won the Fish course to be served at a banquet, which was all about wishing Team GB good luck for the 2024 Summer Olympic Games.
Our students watched in awe as Adam, and his Junior Sous Chef Toby (an ex Ashby School student) produced 3 amazing dishes. They impressed the students with fantastically fresh and luxurious ingredients; preparing, cooking and presenting an incredible array of seafood and shellfish, as well as purees, gels, oils, sauces and garnishes.
BBQ Langostines. Garnished with Yuzu, smoked roe and caviar
Spiced Native Lobster & wild fennel Bao Bun, with a gold leaf garnish.
Smoked Eel soup with herb infused oil
Best of all was that the students got to try all these dishes. They eagerly devoured everything! The students were overheard saying things like “Wow that was amazing”, “That was the nicest thing I’ve ever eaten” and “Can’t believe I’ve just eaten that”!!
Adam talked to us about the role of a head chef and how the Hospitality industry has a wide range of job opportunities, giving examples of roles such as accountancy and marketing, and how much Maths is involved in his job. He impressed the students with stories of how his job has taken him all around the world to cook in some truly impressive places! He explained the importance of “seizing opportunities” and “good things are worth working hard for”.
When students asked about characteristics that he believes have contributed to his success, he said “You need two main things to succeed….passion and commitment. You also need a willingness to learn and to work hard, but you must not be afraid of getting things wrong, just make sure you learn from these mistakes.” He explained that “with these valuable characteristics, anyone can achieve anything they set their minds to.”
Catch Adam Smith on BBC’s Saturday Kitchen on Saturday morning, 10th January 2026, for more fantastic cooking!! I know we will be watching!
Mrs Hewitt and Mrs Brockhouse
Hospitality and Catering / Food Science and Nutrition teachers.