Head Chef Adam Fisher of Hillfield at Pennyhill Park, Surrey
Adam Fisher is a talented culinary artist who grew up in Yateley, and his passion for cooking has led him to make a name for himself in the culinary world. In 2023, he achieved the remarkable feat of becoming a semi-finalist in the Craft Guild of Chefs National Chef of the Year competition.
Fisher’s journey in the culinary arts began at The Greyhound under the mentorship of Evereld Miller, where he progressed from the position of Commis Chef to Junior Sous Chef. Fisher’s career then took him to various prestigious establishments, including The Ginger Fox in Brighton, working with James Dearden, and The Falcon in Rotherwick. He later returned to The Greyhound as head chef before taking on the role of Head Chef at Coworth Park, where he further honed his craft.
Fisher’s culinary philosophy revolves around the belief that “flavour is king.” His approach emphasises simple, seasonal food that allows the produce to speak for itself. He values classical training and has worked in many two Rosette and gastro pubs, perfecting his craft over the years.
Since joining Pennyhill Park in January 2023, Fisher’s cooking and passion for seasonal British produce have been a perfect fit for Hillfield. His influence has evolved the original concept, bringing more depth and innovation to the menu.
Fisher’s dedication to quality, classical training, and seasonal British cuisine continues to make him a respected and influential figure in the culinary world. Fisher’s love for sharing knowledge with his team extends to his passion for nose-to-tail cooking, a philosophy he ardently advocates.
He trains the team on butchery techniques, instilling a reverence for utilizing every part of the animal—a practice that ties in seamlessly with zero waste initiatives and the B Corp values of Exclusive Collection. This commitment not only ensures sustainable practices in the kitchen but also underscores his dedication to minimizing environmental impact while delivering exceptional culinary experiences.
His passion for nose-to-tail cooking and his dedication to training the team on butchery techniques not only showcase his culinary expertise but also reinforce his commitment to sustainability and excellence in the kitchen.