In the kitchen with Adam Rickett, Head Chef at Euro Restaurant

February 03, 2020
In the kitchen with Adam Rickett, Head Chef at Euro Restaurant

Your favourite recipe you cook for yourself?

I love cooking at home for myself and my son, just simple dishes using the freshest ingredients. We especially enjoy making bread together – I have a great recipe which always goes down a treat.

The one thing you always have in your fridge?

Fresh produce!

If you could impart one piece of cooking knowledge to everyone, what would it be?

Study. The best piece of advice I was every given was that if you don’t study you’ll always be a line cook. Read books, eat in restaurants as often as you can afford to and keep a close eye on the global food scene.

Can you recall the moment when you knew you wanted to pursue a career in food?

When I was 19 I was talking with a chef that had just earned his second AA Rosette (an accreditation for culinary excellence) and listening to him describe his pursuit and what drives him ignited my passion. I’ve been in the kitchen ever since and loved every minute of it.

What dish always reminds you of home?

I’m originally from North London so for me it has to be fish and chips, or a roast dinner.

Your go-to dinner party meal?

Could be anything but the format is usually the same - meat cooked beautifully, two or three salads/vegetables and a few condiments.

Who is your food hero?

Hard to list just one but if we’re talking about well-known chefs I would have to say Rene Redzepi, Sat Bains, Nathan Outlaw and Daniel Humm.

What music, if any, do you like to listen to while cooking?

Just the playlists at work, which to me are merely background noise. I find that I’m more in tune with my own actions than listening to music when I’m in the kitchen.

Biggest kitchen disaster?

A malfunctioning pizza oven.…say no more.

Your guilty pleasure?

Fried chicken.

In all your travels, where have you experienced the best food (and what was it)?

Three of my all-time best food memories would be dining at Eleven Madison Park in NYC, eating at Sat Bains in the UK and also enjoying dinner at Quay in Sydney. The dining experiences at each of the restaurants were completely out of this world and truly inspirational.

Is there one cookbook you go back to time and time again?

The Vegetarian Flavour Bible should be on every chef’s bookshelf.

The kitchen utensil you can't live without?

Kitchen tongs.

You're currently craving?

Seeing as it’s summer I’m craving healthy food, particularly fresh produce and stone fruit.

Any advice to new cooks?

Study, study, study! Knowledge is what turns a good line cook into a great chef.

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