World class in Wells
- Credit: Ian Burt
The Globe at Wells is a great workplace for head chef Adam Clayton, who fell in love with cooking as he travelled the globe.
Where did you train?
Everywhere! I learned to cook growing up at home with enthusiastic parents, travelling through Thailand, Morocco and France and basically “on the job”.
Why did you choose to become a chef?
I fell in to the role when I discovered this massive passion for food
What is your earliest food-related memory?
Looking forward to licking the wooden spoon when baking with my mum.
- 1 WIN a holiday to the Isles of Scilly worth £1000
- 2 Win £500 of English wine from Lyme Bay Winery
- 3 20 of the best places to eat out in St Ives
- 4 9 lovely beaches in Cornwall that allow dogs all-year-round
- 5 Win a luxury ladies watch worth £199
- 6 Win a 2 night beach stay at The Beachcroft Hotel in Sussex
- 7 6 waterfall walks in Derbyshire and the Peak District
- 8 Win a luxury break at The Draycott Hotel in Chelsea
- 9 Beautiful places to go wild swimming in Suffolk
- 10 20 of the best restaurants in Hertfordshire
What is the strangest thing you have eaten?
Sheeps’ brain in Marrakech. I watched them boil the head, then enjoyed separate dishes of brain and meat with boiled eggs, spices and flat bread. I’m not sure I could say it was delicious, but it was interesting!
What has been the highlight of your career so far?
Taking on my first head chef position at the Fentiman Arms. When England took the Ashes, they won their final test match at the Oval next door and I did the biggest barbecue; we had thousands of customers.
What do you enjoy most about working at The Globe?
Being surrounded by so much great local produce from the land and the sea.
What would you say is special about your menu?
I don’t limit myself to one cuisine, I love fusion cookery.
What is your favourite Norfolk ingredient?
Mussels – straight from the quay. We have to count the food metres, not miles!
Are there any foods you can’t stand?
Have you had any cooking disasters?
I did an outside catering event, built myself a lovely tent kitchen, 45 minutes before serving venison for 50, the cookers all failed. I got through it, but it was horrifying!
What would your last supper consist of?
It would have to have a lot of courses! It would probably be a Turkish meze with lots going on, lots of fresh ingredients and loads of spice.
Do you cook for friends and family too?
Yes, all the time, I love cooking for friends and family and then sitting down to share the meal.
The newly refurbished restaurant at The Globe Inn – which also has beautiful rooms – is open daily for breakfast, lunch and dinner; The Buttlands, Wells, NR23 1EU; 01328 710206; www.theglobeatwells.co.uk