Readers' lives

NAME: Adam Jones

JOB TITLE: Head Chef

PLACE OF WORK: Hoburne Naish

HOW LONG HAVE YOU WORKED IN THE CATERING INDUSTRY? 20 years.

TELL US SOMETHING INTERESTING ABOUT YOU THAT MANY PEOPLE WON’T KNOW? I’ve lived in Brazil and can speak Portuguese.

PASSIONS OUTSIDE OF THE KITCHEN? Travelling, reading, and raising money for animals and wildlife charities.

WHAT IS YOUR SIGNATURE DISH? Moqueca (A Brazilian seafood dish).

WHICH CHEF DO YOU RESPECT THE MOST AND WHY? Every previous head chef, sous chef and chef that I have worked alongside. They have taught me everything I know and I wouldn’t be here today without them.

WHAT’S THE BEST ADVICE YOU WERE EVER GIVEN AND BY WHOM? Live your life, from my father.

WHAT’S THE WORST JOB YOU HAVE EVER DONE? Working in sales.

WHEN DID YOU KNOW YOU WERE GOING TO BE A COOK/CHEF? When I was about 23 years old.

WHAT TRENDS DO YOU SEE TAKING OVER IN 2023? Unfortunately, there is a shortage of chefs in the industry, and I fear that fine dining is suffering, and fast food is increasing. Also, it appears to me that there is a lack of interest from young people wanting careers in catering.

OCCASION As we enter the summer months, we’ll see more vegetable BBQ options with condiments made from vegetable skins on the side.

SWEETNESS Expect to see many new ways to use dates, which are rich in antioxidant and a great way of adding sweetness to dishes. For fruit in desserts, think citrus flavours and seasonality.

TECHNIQUE Roasting, charring and fire cooking all add more depth of flavour. Think burnt aubergine pickle or salt baked celeriac, whilst pairing salt with fruit elevates desserts to the next level.

CUISINE West African, Middle Eastern and Asian cuisines continue to trend. Add to this a new fusion, pulling together global ingredients with different accompaniments. Think crispy fried okra with an Argentinian chimichurri dip.