David Adlard

DAVID ADLARD has a 2/1 degree in chemistry from Sussex University and went into industry straight afterwards, so he was a late starter in the cookery field and did not put on the Chef’s toque until he was beyond thirty years old.  After being trained at Kilburn Polytechnic, London, famous for its Irish population rather that its catering expertise, he headed into commercial kitchens with social life a priority – cooking came way down the league.

After being a dilettante for several years, he got a job as a commis chef at the famous Connaught Hotel in Mayfair under the direction of Chef Michel Bourdin.  A veil was lifted and he stayed there for several years, training in every area. After more experience in France and America he opened up his restaurant in Wymondham, outside Norwich, in 1983. In 1986 he achieved the first ever Michelin star in Norfolk. He moved to Upper St. Giles in Norwich in 1989.

For his cookery writing in the EDP Norfolk magazine, in June 2001 David won the prestigious Glenfiddich Award for the best regional writer.   And in 2005 he was presented with The Life Achievement Award at the EDP Food Award ceremony.

In October 2007 he closed his restaurant and embarked on a new venture (not another restaurant!), ‘Adlard’s in the Country’ at White House Farm, West Somerton, with his partner, Diana Lowe.  They offer ‘Focus on Food’ at their charming home in this peaceful micro-area, situated between Horsey and Winterton, where the Broads meet the sea.   Guests arrive to a cream tea, journey through a five course dinner, stay the night and finish with a hearty English breakfast, if the appetite still allows it!   Everything is made ‘in-house’ by David, and Diana looks after the front of house and accommodation.