Adam Smith is something of a rising star in the catering world.

Despite being just 25, he already has an impressive CV. Not only is he already an Acorn winner, Roux scholar and Observer Young Chef of the Year, Adam has also spent the past nine years at the Ritz, most recently as executive sous chef working under the celebrated John Williams MBE.

Adam said: “Spending nine years working at one of the best and most prestigious hotels in the country, if not the world, has played a massive part in my style and philosophy on food – and my love of luxury ingredients.

“At the Ritz we work with the highest quality ingredients and this is something that I will continue not just at The Burlington Restaurant, but for the rest of my career.

“The quality of ingredients is key to the success of any dish, and here at The Devonshire Arms we have amazing ingredients on our door step. For example the highlight of my year is the start of the grouse season. I’m very excited about it.”

Adam has already notched up more awards than many chefs can aspire to in a lifetime, including being one of only two British chefs to ever win a World Skills competition gold medal. He was inspired to cook at a young age.

“I sort of fell into the catering industry,” he said. “I took a part time job as a kitchen porter when I was just 12. I fell in love with the atmosphere of the kitchen and the buzz of a service and that was what made the decision for me to become a cook.”

As part of his Roux Scholarship he spent three months at the three Michelin star Le Meurice, Paris and is now hoping to gain his own Michelin star at the Burlington at The Devonshire. He said: “My philosophy for my food is classical cooking with evolution. I love classic French cooking, the true art of mastering the stove, however I also feel the need for evolution with lighter touches.

“If you were to look at my menus you will see classical combinations such as crab and lemon, but when you receive the dish it will be a modern interpretation and classic flavours.”

The Devonshire's general manager Andrew Mackay said: “This is a great opportunity both for us and for Adam.

“Rather than bring in someone who has already made his mark with Michelin stars who would be doing just more of the same, we wanted to take the chance to support a rising star where he can make our restaurant his own and give it his personality. “It will add excitement both for our customers and our staff.”

Adam replaces Steve Smith, who has left to join the Bohemia restaurant on Jersey.

Recipe

Crab and apple roll
sweet fennel and lemon

Serves 6
1 large crab
2 tbsp crème fraiche
4 sprigs coriander
8 lemons
1 small fennel (thinly sliced)
500ml stock syrup
200ml olive oil
12 breakfast radish

Method
* First boil the crab in salted water for 10-12 min and refresh into ice water (the water to cook the crabs in should have enough salt inside so that it tastes of sea water, this will bring out the sweetness of the crab)

* Once cold, crack the claws and legs and remove all of the white meat, ensuring to pick through a minimum of three times to ensure no shards of shell are left inside

* When the meat is picked, add the zest of one lemon, the chopped coriander and the crème fraiche, season with salt and pepper

* Peel the lemon, ensuring no white pith is on the yellow zest, then continue to remove the pith, again ensuring there is no yellow zest or flesh of the lemon attached

* Take the zest and cover in cold water, bring up to the boil then refresh and repeat this process three times (the zest should be soft). Add the zest to a food processor with 50ml stock syrup, juice of one lemon and the olive oil, puree until smooth and pass, reserve for service

* Complete the same process with the pith as the start of the zest puree, but blanch three times and add the pith to the remanding stock syrup. Cook for a further 20 minutes on a low heat, then add to a food processor with juice of one lemon. Puree until smooth and reserve for service

To serve
Thinly slice the apple in long slices using a peeler. Place 20g of the crab meat on the apple and roll up into a cylinder shape. Roll three per portion the on the plate place equal amounts of both zest and pith puree, raw sliced fennel on each roll and garnish with coriander and fennel flowers