Adam Fisher
DEMO DISH
Cornish Crab Crumpet with Brown Crab Mayonaise and Lemon Verbena
ABOUT
Executive Chef Adam Fisher of the Third Monkey, Farnham has a focus on hyper-seasonal British produce, sustainability, and zero-waste cooking, his menus blend refined comfort with bold, flavour-driven creativity.
Fisher is most notated for his roles as head chef at the barn, Coworth Park, Dorchester collection and Head chef at Pennyhill Park hotel, Bagshot. At both establishments he earnt and held industry accolades including rosettes and Michelin guide notations. One of Adams proudest moments was making it through to the final in the 24/25 Craft Guild of Chefs National Chef of the year competition.
Adam Fisher is a talented culinary artist who grew up in Yateley, and his passion for cooking has led him to make a name for himself in the culinary world. In 2023, he achieved the remarkable feat of becoming a semi-finalist in the Craft Guild of Chefs National Chef of the Year competition and then in 2024 making it to the final, being included in the top 10 chefs in the country.
Fisher’s journey in the culinary arts began at The Greyhound under the mentorship of Everald Miller, where he progressed from the position of Commis Chef to Junior Sous Chef. Fisher’s career then took him to various prestigious establishments, including The Ginger Fox in Brighton, working with James Dearden. He later returned to The Greyhound as head chef before taking on the role of Head Chef at Coworth Park, where he further honed his craft.
Fisher’s culinary philosophy revolves around the belief that “flavour is king.” His approach emphasises simple, seasonal food that allows the produce to speak for itself. He values classical training and has worked in many Rosette and Michelin establishments, perfecting his craft over the years.
Fisher’s dedication to quality, classical training, and seasonal British cuisine continues to make him a respected and influential figure in the culinary world. Fisher’s love for sharing knowledge with his team extends to his passion for nose-to-tail cooking, a philosophy he ardently advocates.
He trains his teams on butchery techniques, instilling a reverence for utilizing every part of the animal—a practice that ties in seamlessly with zero waste initiatives. This commitment not only ensures sustainable practices in the kitchen but also underscores his dedication to minimizing environmental impact while delivering exceptional culinary experiences. His passion for nose-to-tail cooking and his dedication to training the team on butchery techniques not only showcase his culinary expertise but also reinforce his commitment to sustainability and excellence in the kitchen.
Fisher is most notated for his roles as head chef at the barn, Coworth Park, Dorchester collection and Head chef at Pennyhill Park hotel, Bagshot. At both establishments he earnt and held industry accolades including rosettes and Michelin guide notations. One of Adams proudest moments was making it through to the final in the 24/25 Craft Guild of Chefs National Chef of the year competition.
Adam Fisher is a talented culinary artist who grew up in Yateley, and his passion for cooking has led him to make a name for himself in the culinary world. In 2023, he achieved the remarkable feat of becoming a semi-finalist in the Craft Guild of Chefs National Chef of the Year competition and then in 2024 making it to the final, being included in the top 10 chefs in the country.
Fisher’s journey in the culinary arts began at The Greyhound under the mentorship of Everald Miller, where he progressed from the position of Commis Chef to Junior Sous Chef. Fisher’s career then took him to various prestigious establishments, including The Ginger Fox in Brighton, working with James Dearden. He later returned to The Greyhound as head chef before taking on the role of Head Chef at Coworth Park, where he further honed his craft.
Fisher’s culinary philosophy revolves around the belief that “flavour is king.” His approach emphasises simple, seasonal food that allows the produce to speak for itself. He values classical training and has worked in many Rosette and Michelin establishments, perfecting his craft over the years.
Fisher’s dedication to quality, classical training, and seasonal British cuisine continues to make him a respected and influential figure in the culinary world. Fisher’s love for sharing knowledge with his team extends to his passion for nose-to-tail cooking, a philosophy he ardently advocates.
He trains his teams on butchery techniques, instilling a reverence for utilizing every part of the animal—a practice that ties in seamlessly with zero waste initiatives. This commitment not only ensures sustainable practices in the kitchen but also underscores his dedication to minimizing environmental impact while delivering exceptional culinary experiences. His passion for nose-to-tail cooking and his dedication to training the team on butchery techniques not only showcase his culinary expertise but also reinforce his commitment to sustainability and excellence in the kitchen.