Adam’s Restaurant, Birmingham


Adam’s Restaurant, Birmingham

Adam’s Restaurant serves high-quality Michelin starred food from three menus – lunch, a tasting menu and a three course dinner menu. It features in the Good Food Guide top 50 and The Sunday Times Top 100 restaurants and won Trip Advisor ‘best restaurant’ in the UK in 2015.  

Chef Patron Adam Stokes’ Birmingham restaurant operation began with a pop-up venue in a former sandwich shop in Bennett’s Hill in 2013. It was awarded a Michelin star just six months after opening its doors. In January 2016 Adam opened larger premises over three floors at New Oxford House, a former insurance company office, to create a truly unique ‘show stopper’ in the centre of the city. 

Adam and his wife Natasha began the task of refurbishing the building in May 2015, inspired by its Art Deco roots. The restaurant now provides a bar area and a ground floor dining room with 36 covers and a private dining room that seats up to 16 people . The basement level features a chef’s table which seats up to 12 guests who can enjoy a tailored sample menu put together by Adam while overlooking the open plan feature kitchen which also includes a wine display room. 

Cooking is undertaken on the basement level in a bespoke black, stainless steel and granite kitchen based around two Athanor cook suites supplied by Grande Cuisine and fitted in partnership with Contract Catering Equipment (CCE). 

The ethos behind Adam’s Restaurant is to cook and deliver contemporary high-quality (Michelin starred) food in comfortable and relaxed surroundings, served by enthusiastic and knowledgeable staff. The Athanor-based kitchen provides the space to deliver that dining experience.  

A huge investment in refurbishment has created a venue that is set to deliver fine dining in Birmingham for decades to come. 

Grande Cuisine was excited to be involved in this project with CCE and is looking forward to assisting Adam in pushing on to achieve his aspiration of a second Michelin star and further culinary accolades. 


Case Study

Motivation for investment: 

Adam’s Restaurant is seeking to bring to Birmingham a fine dining venue like no other in the city.  

In May 2015, at the beginning of the refurbishment of New Oxford House, Adam sent out a design spec for his new kitchen and it was at this juncture that Grande Cuisine became involved. Adam had previously used CCE when setting up his initial restaurant knew that they could deliver good quality products and complete the installation in time for the projected opening. 

Importantly, longevity was a key motivator because the intention was to create a restaurant that will be open for years to come from now with a quality kitchen that would not be ripped out after just five years but expected to be in situ for decades.  

Challenges identified: 

With its need for cooking capacity in the basement close to the chef’s table and serving the main restaurant dining are and private function room located on the ground floor, the kitchen had to deliver a relaxing, comfortable working environment that was also visually appealing. 

The supplied cook suites and components also had to benefit the kitchen’s workflow – demonstrating the kitchen performing as a well-run facility. 

The kitchen was required to deal with lunch and dinner services as well as the requirements of the chef’s table and private dining room, offering efficient, high performance cooking components that can cope with the varying needs of mise-en-place and main service.  

The kitchen features two Athanor cook suites. One suite supports the starter section of the kitchen and the other is the main cook suite.  

The starter suite is an island unit being 3,000mm long by 900mm wide with a double fryer, a single Plaque Athanor plancha and a twin zone multi-point 10 kW induction hob. 

The main cook suite is also an Athanor island measuring 3,500mm x 1,100mm with 1x double and 1x single Plaque Athanor plancha cook plates, a 14 kW multi-zone/multi-point induction hob and a single ceran radiant glass hob. Also integral to producing high quality menu items is the 1/1GN sized cast-iron-lined electric roasting oven which has the versatility to be used as roasting and service oven. Set over the suite is a CAPIC hi-light salamander grill.  Surrounding the cook suite is bespoke stainless steel fabrication produced and installed be CCE within which there are three D2IC6000 inset twin ring induction hobs, to give additional cooking capabilities located near to each prep and service section of the kitchen. 

Although the basement is predominantly concerned with production, the kitchen is semi-open, functioning both as a main service kitchen and a front of house display kitchen.  

Benefits for the customer: 

Adam’s kitchen offers high performance cooking, with a high degree of energy efficiency, low heat pollution and ultimate safety and control, all made possible through a combination of powerful induction cooking equipment and Plaque Athanor cook plates / plancha.  

The kitchen’s front of house role is fully realised by the Athanor island suites being finished, black enamelled exterior panels and mirror polished trims.  

Grande Cuisine provided full support throughout the design and installation process, which included site visits to see similar style cook suites in use prior to order and a visit to the Athanor factory in Grenoble, France to see the units during production.  This process has ensured a long-term working relationship with Adam’s business as it grows. 

Adam Stokes said: “Grande Cuisine is a high quality company. It demonstrates the reliability and customer service that any chef needs to look at. From a service point of view and from a customers’ needs perspective Grande Cuisine does tick all the boxes”.


Innovation + sustainability

Essential to the catering equipment industry is the ability to combine practicality with energy efficiency and cost savings....