Adam Spicer, a finalist from the 2019 edition of MasterChef: The Professionals, has taken on the role of head chef at the Greyhound Inn, located in Pettistree, Suffolk.
Before joining the Greyhound Inn, Spicer held key culinary positions at several notable establishments in Suffolk, including serving as head chef at the Great Barn restaurant at Retreat East. He also worked as a sous chef at both the Tackroom and the Jockey Club Rooms in Newmarket, as well as taking on the role of head chef at the All Saints Hotel in Bury Saint Edmunds.
At the Greyhound Inn, his culinary focus remains on highlighting the bounty of Suffolk's local produce. Spicer maintains close collaborations with regional suppliers to craft a dynamic weekly menu.
His culinary style is characterised by a fusion of traditional English dishes with European influences, with a special emphasis on game, offal, and a commitment to nose-to-tail cooking. Additionally, Spicer's menu incorporates freshly harvested vegetables and fruits sourced from nearby small-scale farms.
Some of the delectable offerings on the menu for September 20th include cold roast pork shoulder accompanied by anchovies, capers, and aioli, as well as a dish featuring beetroot, pearl barley, cow's curd, and chard. For dessert, patrons can savor a custard tart complemented by green rhubarb.