Adam Reid at The Midland
Award-winning chef Adam Reid on his innovative events concept at Manchester’s iconic hotel
Your training came under Simon Radley at the Michelin-starred Chester Grosvenor. How do you feel Simon helped to shape your career?
Simon was a massive influence on me, he knew how to remain timeless but at the same time relevant with his food style and approach, as well as showing how important it is to run a well-oiled machine to get the best out of your business.
What are your thoughts on the current Chester restaurant scene?
I'm not massive on Chester nowadays, I absolutely loved living there but that was some time ago now! However, my old friend Harry Guy is doing a residency at Covino which I'd love to get to before he opens X by Harry Guy.
Do you think there has been an increase in access to top class food in the north over the last decade?
Absolutely. While the high-end restaurant scene has undoubtedly become more expensive, there has been a deluge of incredible chefs and restaurants popping up everywhere. With the rise of food-focused television and social media, public interest in ‘experiential’ dining has grown significantly, creating an even greater demand for top-tier food outside of London.
Do you feel the increase in quality in restaurants in the north has helped attract big business in the area?
Yes definitely, the rise of top-tier dining is both a result of and a contributor to the growth of big business. Manchester is attracting a post-graduate and young professional demographic - people with disposable income who want a vibrant social scene that includes high-quality dining. The city has never been closer to the ‘London vibe'.
Following the success of Adam Reid at The French at The Midland, you’ve partnered with the hotel for a new concept that caters more for groups. What can people expect?
Wholesome, hearty and down to earth, flavour driven food with more of a focus on delivering a great experience for those larger get-togethers that a more standardised offering just can't deliver.
Do you have any specific packages that would appeal to businesses looking to host a networking event or launch and what inspired this menu?
Absolutely, the offerings that will take place inside Mount Street at The Midland are geared exactly towards that. One-bite snacks for a reception event, a bowls and bites selection for a buffet style, or a family service style sit down dinner to fit the bill of standardised event catering but with more style, which will set it apart from the average Manchester offering.
How do you cater for groups that are looking for a more formal setting?
Alongside the more relaxed offering in Mount Street, I'm also providing an elevated menu available in The Midland’s other event spaces. For something truly exclusive, Adam Reid at The French can be booked for intimate private dining experiences such as wedding breakfasts. For larger-scale events, we offer bespoke banqueting for up to 600 guests, where the menu is crafted with my signature Northern-inspired style, bringing a unique and memorable dining experience to large-scale gatherings.
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