Chef’s Table: An Exclusive Chat with Adam Spicer

Dish Cult: Congratulations on being appointed Head Chef at Retreat East. How did that all come together?

Adam Spicer: I was actually contacted directly by the general manager, Craig Jameson, regarding the Head Chef role at Retreat East. When I arrived, I instantly fell in love with the place; the owners Dominic and Martin have done an amazing job transforming a once derelict farm into a truly stunning retreat for relaxing and socialising. Dining at The Great Barn is an incredible experience in itself and the perfect setting for the style of food served. I knew after my first visit it was something I wanted to be a part of.

DC: How does the new menu reflect your sustainably minded approach to food?

AS: My aim is to produce local and sustainable food focusing on seasonal produce that utilises local farmers, producers and suppliers. A massive part of our plan is focusing our efforts on the incredible kitchen garden, so naturally we will have a selection of plant-based dishes. We are inspired by Mother Nature and the seasonal bounty it will offer, utilising the cultivated organic produce from the kitchen garden and foraging within the Retreat East grounds. We also make sure we use every part of the of the ingredient by preserving and fermenting to ensure nothing goes to waste. An example of this is our beetroot dish; we pick the beetroots in the morning, take the leaves off for a salad, pickle the stems, remove the skin and dehydrate it for a powder that we then turn into gnocchi. Any off cuts and trim we juice to cook the beetroot in so we have no waste at all. We buy fish and meat as whole as possible, again utilising every part of it.

DC: Is there one particular dish you’re most proud of?

AS: I have a pork belly dish with homemade black pudding, kohlrabi and pear that I’m particularly fond of at the moment. Mark Hayward, who is a formidable inspiration to the industry, produces the most incredible pork from Dingley Dell. He is 100 per cent committed to producing the highest welfare Suffolk pork with a philosophy focusing on sustainability and the environment. He also has an incredible project where he creates environments with wildflower meadows within and around his farm to increase the bee population. We have the prime cut of the belly on this dish alongside fat and blood in the black pudding, which goes down a treat with a cold glass of English sparkling or Suffolk cider.

DC: What inspired you to get into food in the first place?

AS: I’ve always had a fascination with food from a young age and would always try new things in the kitchen at home. I used to get home from school before my mum and my dad who were also working shifts, so it meant I could cook the family dinner. I think this started my love affair with food. I was also obsessed with the food channel and watched Rick Stein and Keith Floyd on repeat!

DC: How did you find your experience on MasterChef: The Professionals?

AS: It was great. I learnt a lot and made some good friends and contacts that I still talk to today. It was naturally stressful at times, and I wished I had approached my last dishes differently, but hindsight is a wonderful thing. On the whole, it was fun and I’m glad I did it.

DC: What is it about Suffolk that makes it such an attractive place for foodies?

AS: Suffolk has everything you want as a foodie; from incredible restaurants and amazing produce from the coastline, to the fertile arable land with incredible poultry, pigs and cattle. Some of the best producers and farmers’ markets in the UK are here. Also, there’s some stunning untouched areas perfect for foraging or just a walk with the dog to stroll off a lovely, hearty meal.

DC: What makes Retreat East stand out?

AS: You have to visit to really get an understanding of what an incredible place it is. So much detail has gone into every part of the grounds, the building and facilities, but the people really make it. Everyone who works here is so passionate about what they do and really want to make the guest experience the best they can. It has a unique vibe that makes me smile when I walk in every morning.

DC: Which ingredients do you enjoy cooking with most?

AS: There are so many exciting and inspiring ingredients it’s hard to pick just one! But I do love cooking with seafood, offal and vegetables.

DC: Have you got a food that’s your guilty pleasure?

AS: I love Thai food and sushi, and I indulge in cheese far too regularly!

DC: What’s the most exotic thing you’ve ever eaten?

AS: I ate some caterpillar in Zambia, which was a strange experience.  I can’t say I enjoyed them, but they did have some cold beers to wash them down with, which I very much enjoyed! 

DC: If you could invite any three people – dead or alive – to come and eat your menu, who would they be and why?

AS: Simon Rogan is one of my absolute food heroes. I love his style and ethos on food – he’s a true inspiration. The best meal I’ve ever eaten was at L’Enclume.

Fergus Henderson is also one of my food heroes and a god of the industry. I try to get to St. JOHN at least once a year.

Pierre Koffman – another legend of the industry and people still replicate and get inspiration from his incredible pig’s trotter dish.