Meet the Chef: Adam McEvoy
Executive Chef at April’s Kitchen
What’s your first food related memory?
Baking with my mum.
What do you love most about your job?
Making people happy. I still enjoy my job of cooking after being a chef for over 30 years as food concepts and ingredients are always changing, which makes the job exciting.
Describe your style in three words.
Classic, versatile, tasty.
What’s your favourite dish to create?
Thai red curry, because of the style of cooking, the ingredients and I like to eat Asian food at least once a week, whether as a broth, soup or curry.
Where do you draw your creative inspiration from?
Anyone really, colleagues, television, street food or any new ingredient that comes on the scene that takes my interest.
What four ingredients are necessary in your kitchen?
Seasonings, oils, root vegetables and spices (sorry, I cheated there).
If you could prepare a meal for anyone, who would it be and what would you make?
My dad, he is no longer with us, but he loved steak, so I would cook him a classic ribeye steak homemade chips with a peppercorn sauce with English mustard.
What are you most proud of in your career?
Head Chef at Manchester City Football Academy and becoming a Director of April’s Kitchen.
Who is your biggest supporter?
My wife and 3 sons.
What would you want to have as your last meal?
Pulled brisket with nduja, lobster ravioli, toasted sourdough with a large glass of malbec if a drink was an option.
Are there any foods you just don’t like?
Celery also known as the devil’s food (ha ha).
What do you think is the most challenging ingredient to work with?
Tofu as you have to do so much with it to make it taste interesting in my opinion.
Do you do the cooking at home?
Occasionally, we all chip in, especially my wife and my youngest son.
Any top tips for guests coming to your restaurant?
Think casual dining done elegantly, relax and enjoy.
What dish on your menu would you recommend?
Buddha bowl as you can build your own, creating a variety of flavours with a healthy concept.
What is your most popular dish?
Depends on the day! Monday to Friday its our crushed avocado on toasted sourdough with poached eggs. Saturday our build your own Buddha bowls and Sunday it’s our American style pancake stack or full English breakfast.
What advice would you offer an aspiring chef?
Being a chef in this climate is tough but there is so much support out there from chefs and mentors that can guide and pass on their experiences. Join an apprenticeship or a get a part time job so you can see it hands on. And like most jobs, you get back what you put in.
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