We catch up with Adam Gray — the Michelin-star maestro of simplicity and flavour — by the pool at The Leela Bharatiya City for an artfully curated meal.
Sardines on Toast
From humble toasties to Michelin-starred tartlets, Gray’s food philosophy blends skill with soul. Whether in the heat of a professional kitchen or out on a sunny picnic blanket, his dishes are always grounded in his hallmark style of simplicity, seasonality, and flavour.
From refined restaurant kitchens to spontaneous countryside picnics, Gray has carved a name for himself as a master of flavour-led cuisine. Known for his precision, passion, and unmistakable culinary authenticity, he brings a grounded, honest approach to the ever-evolving world of fine dining.
Adam Gray beetroot tart
Ask him about his signature dish and you’ll get an answer that perfectly sums up his ethos: glazed beetroot-fig tart with whipped goat’s curd and herbs — as elegant as it is simple, loved for its unfussy appeal and subtle sophistication.
Wonder aloud about his favourite ingredient, and the answer comes pat: fish. “It requires skill and precision,” he says — traits that define his philosophy: seasonal, consistent, simple, and flavourful. Whether filleting sea bass to perfection or plating a classic British Scotch egg for a picnic, Gray lets the ingredients speak for themselves.
Asked about the tools he can’t live without, he runs through the essentials with practised ease: a hand whisk, his knives, and — somewhat unexpectedly but endearingly — his friend and colleague Ben Nottage. “He’s an amazing chef too,” he adds, giving a heartfelt nod to kitchen teamwork.
Organisation and a well-trained palate are Gray’s key strengths, though he admits to being “slightly impatient” — a common trait among perfectionists. He draws inspiration from a constellation of culinary stars, including Marco Pierre White, Raymond Blanc, Michel Roux Jr., and Pierre Koffmann. He also keeps an eye on modern talents like Chef Simran from The Leela Palace and fellow UK chefs Adam Byatt and Jason Atherton.
While some chefs might offer polite praise for a dish that misses the mark, Gray has no compunction: “No, I’ve never pretended to like someone’s cooking,” he laughs. As for food photos? Yes, he takes the occasional snap at a restaurant, but don’t expect to find a delivery app on his phone. “I don’t have any,” he says. That said, his ever-loyal Ben once ordered mutton rogan josh — a dish surely deconstructed under their sharp culinary noses.
From midnight snacks to romantic dinners, Gray’s food choices are as delightfully human as they are chef-approved. First-date food? Doughnuts. Midnight snack? Club sandwich and fries. Morning ritual? Coffee and water. Comfort food? A classic ham-and-cheese toastie. For a potluck he brings crispy sweet-chilli duck, and his picnic pick is as British as it gets: Scotch egg and piccalilli.
A culinary explorer with an adventurous palate, he has travelled to Bengaluru to experience authentic local cuisine and dreams of one day immersing himself in the flavours of Indonesia.
Words by Jackie Pinto.
