Skylon welcomes Executive Head Chef Adam Gray

Skylon restaurant has appointed Adam Gray as Executive Head Chef, replacing Helena Puolakka. Adam joins the restaurant after a period developing the restaurant at The Red Lion, an award-winning pub which he co-owned, and previously to this spent many years working alongside Gary Rhodes where he maintained a Michelin star for over a decade. Gray’s arrival signals an exciting new chapter that will introduce a modern British style of cooking to Skylon. D&D London’s David Loewi commented on Adam’s appointment saying: “We are thrilled to welcome Adam Gray to Skylon. His wealth of Michelin experience with Gary Rhodes and The Red Lion will no doubt ensure that the restaurant continues to move from strength to strength.”

Skylon, located on London’s Southbank, offers prime riverside dining, above the Royal Festival Hall. In addition to the main restaurant, the grill offers a more relaxed dining experience whilst the stunning bar is a destination in its own right. Adam launched his Grill menu last week, with the focus on a great new selection of steaks including a rib eye on the bone and high-quality, simply cooked British produce such as the pot-roasted Lune Valley lamb, champ potatoes with buttered leeks and braised saddleback pork with peppered carrots and creamy mashed potatoes.

The restaurant menu will launch at the beginning of May. Adam has, what some might call, a quirky take on British classics. Sample starters include: crisp mackerel with rhubarb chutney and dandelion leaf salad; Ticklemore and ramson tartlet, beetroot salad, port dressing and seared hand-dived scallops with Jerusalem artichokes and maple syrup dressing. Main dishes might include: beef fillet, oxtail cottage pie and creamed spinach; fresh haddock with a cockle, leek and parsley casserole and pan fried halibut with creamed celeriac, wild mushrooms, smoke bacon and red wine gravy.

Adam started his career working with Bruno Loubet whilst at the Four Seasons, Park Lane before spending a short spell in Melbourne, Australia. On his return to the UK he worked for two years at the world-famous Le Manoir aux Quat’ Saisons before being appointed as Head Chef at City Rhodes. Continuing his relationship with Rhodes, Adam went on to open the new restaurant Rhodes Twenty Four at Tower 42, where he remained until September 2011, maintaining a Michelin star for over ten years as well as achieving three AA rosettes. Going back to his roots, in 2003 Adam set up the ‘Adam Gray Chef’s Academy’ at Northampton College to offer work experience opportunities to gifted hospitality and catering students. In 2010, he became co-owner of the Red Lion - where he had himself gained work experience - and opened the Shires Cookery School within a converted barn in the grounds of the pub. The Red Lion, which was awarded a Bib Gourmand in the 2012 and 2013 UK Michelin Restaurant Guide, was also included in the 2012 Good Food Guide and was selected as one of the Editor’s Choice top ten country pubs in the guide.

“My aim at Skylon is to produce great, simple food that you really want to eat, using the best quality ingredients. I want people to come here for the whole experience: the food, the service and the fabulous location.” Adam Gray, Executive Head Chef at Skylon.