Adam Gray cooked under Bruno Loubet at the Four Seasons Hotel in London and spent two years at Raymond Blanc’s Le Manoir aux Quat’Saisons before becoming head chef of Michelin-starred City Rhodes from 2001 to 2003.
Then as head chef of Rhodes Twenty Four, where his Michelin-starred cuisine was complemented by the view from the 24th floor of Tower 42, Adam returned to the Red Lion where his career began washing up leading its transformation into one of the area’s most sought out culinary destinations.
The asparagus season is here and to celebrate we think this roast duck breast recipe from Adam Gray is perfect, Gray uses asparagus in many of his dishes and this one shows how the inclusion of asparagus adds to the plate.
The full recipe is here at Great British Chefs