Step into a world where each dish tells a story — an artful journey through seasons, landscapes, and time. In The Knife magazine’s exclusive "A Conversation With...," we speak with Michelin starred chef Adam Simmonds, the culinary mastermind behind Voyage with Adam Simmonds at The Megaro Hotel in King's Cross, where Scandinavian minimalism meets British sensibility, and innovation meets tradition. Adam takes us through the inspiration behind his newest venture, sharing how sustainable sourcing, preservation techniques, and the discipline learned under legends like Raymond Blanc shape every element of his dining experience.
From the openness of the kitchen — where guests can glimpse the artistry up close — to a creative ethos enriched by mental health advocacy, this interview delves into the philosophy, passion, and precision fuelling Voyage with Adam Simmonds. Join us to discover how Adam invites diners to taste memories, textures, and stories in each bite, transforming a meal into a shared journey.
Voyage with Adam Simmonds seems to mark a personal and professional evolution for you. What elements of your own journey are you excited to bring to life in this restaurant?
This new chapter reflects my evolved culinary style, where my approach to composing dishes has taken a fresh direction, though still grounded in a lightness of touch. The inspiration from recent travels abroad has influenced my plating style, adding a refined, structural elegance to each dish. Additionally, I will bring into Voyage a meticulous approach to dish composition and menu construction.
You've mentioned Scandinavian style, minimalism, and purity as inspirations for Voyage with Adam Simmonds. Could you tell us more about how these influences shape the atmosphere and menu?
The simplicity of Scandinavia, with its elegant yet distinctive character, will be reflected in the restaurant design. Expect soft pastel colours, the absence of tablecloths, soft wooden elements, and gentle lighting. Like the plate, these key minimalistic characteristics will serve as a recurring element in the presentation of the dishes and the manner in which they are served.
Sustainability and working closely with suppliers are key to your culinary approach. How do you select and work with your suppliers to ensure the highest quality and responsible sourcing?
Sustainability is at the heart of my approach. For instance, in selecting a caviar supplier, we ensure every aspect of the fish is respectfully utilised — from the skin crafted into keychains or knife sheaths, to the meat sold as a culinary product, and remaining parts used in cosmetics for their skin-nourishing properties. This reflects our commitment to 100% traceability and zero waste. The supplier’s ethos matters as much as the product itself; we consider their use of electric vehicles for delivery, reusable vegetable crates, and waste treatment practices. I’m dedicated to supporting local growers across Great Britain, provided they meet our quality standards.
Your menu includes creative dishes like "Oysters with fermented apple" and "Venison with ember-roasted beetroot." How do you approach flavour pairing and balance in your compositions?
I am working through the five basic tastes — sweet, sour, salty, bitter, and umami — into the construction of the tasting menus. Each dish is meticulously composed, with careful selection of components that embody these five elements. This ensures balance not only within each dish but also across the entire menu, creating harmony in both the individual plates and the overall dining experience.
At Voyage with Adam Simmonds, you’re bringing a visible, open kitchen into the dining experience. What do you hope diners will feel or learn from this unique setup?
Our kitchen operates as one, with no barriers — fully open and transparent, offering an honest insight into how we work. With 98% of guests able to see directly into the kitchen, there’s nowhere to hide; it’s a raw, authentic view into our craft. The pass, located at the entrance, allows me to personally welcome each guest as they enter, making them feel at home. Additionally, 12 counter seats provide a bird’s-eye view of the action, where chefs will personally serve guests, creating an intimate dining experience.
You’ve worked in legendary kitchens, from Le Manoir aux Quat’Saisons with Raymond Blanc to your time at Danesfield House. What key lesson has influenced your culinary philosophy today?
Working alongside Raymond Blanc has been my most significant influence. His approach to flavours — extracting their essence, even down to growing vegetables, harvesting them in the morning, and serving them at lunch — profoundly shaped my philosophy. Through this invaluable experience, I cultivated my own style, growing into it naturally and in my own time. Now, I feel truly comfortable in my career and with my journey at Voyage, grounded in both my craft and my vision.
Seasonality is a major part of your ethos. Are there particular ingredients or dishes at Voyage with Adam Simmonds that you’re especially excited to showcase as the seasons change?
I don’t have a specific ingredient or dish that I favour; instead, I am excited to showcase the overall journey. I look forward to the act of playing and exploring with the ever-evolving produce that each season brings. This dynamic interplay of ingredients allows for creativity and innovation in the kitchen, and I am genuinely thrilled about the endless possibilities of flavour profiles that Voyage [with Adam Simmonds] will introduce each season.
You’ve been an advocate for mental health in the industry through your work with The Burnt Chef Project. How are you applying these principles to the team and culture at Voyage with Adam Simmonds?
Our team environment will be grounded in respect, cultivating a culture that encourages young chefs to grow while maintaining the discipline necessary for a seamless kitchen operation. My goal is to foster an environment where mentorship and skill development are prioritised, enabling each chef to reach their potential and actively contribute to our shared vision. Discipline and structure are essential, but so is creating a supportive, inspiring workplace where every team member feels motivated and valued. The restaurant will operate on a four-day work week, providing the crew with three days to rest, along with set closures during festive periods and summer holidays. This ensures a healthy balance between professional dedication and personal wellbeing, aligning tradition with a forward-thinking approach to kitchen culture.
Voyage with Adam Simmonds' menu incorporates techniques like foraging, preserving, and fermenting. What draws you to these methods, and how do they enhance the flavours of your dishes?
Preservation allows me to capture the best of each season, extending the use of seasonal ingredients throughout the year. Through fermentation, I can transform ingredients in distinct ways, adding to the dish a funky and pungent twist. Foraging brings a touch of the wild into each dish, with elements like pine paired with venison or hen of the woods alongside celeriac, adding a natural depth. I’m drawn to the clarity of flavours in these methods; for instance, smoking pine evokes a distinct fragrance, sparking memories and adding a further layer to the dining experience.
Having achieved Michelin stars at past establishments, how does the pressure of fine dining influence your approach at Voyage with Adam Simmonds? Is there something unique about this project that allows for more creative freedom?
Pressure is a motivating force for me, one that I channel positively. The creative process at Voyage has been the most inspired of my career, as I’m given complete freedom and trust to express my culinary vision fully. This trust makes the journey smoother compared to past experiences, allowing creativity to flow more naturally. I hope guests will sense this authentic expression when they dine with us, as each dish is a true reflection of my passion and creativity.
You’ve mentioned that art and contemporary architecture inspire your plating style. Could you share more about how these influences translate into your dishes?
I have been using the expression 'the plate being like a blank canvas' because I believe it to be the best and most honest way to express my thinking process. I am inspired by architecture — its shape, colour, and movement — I allow these elements to guide and influence my plating, expressing the ingredients and their flavours in an elegant yet natural way.
For guests who are new to your culinary style, what dishes or elements of Voyage with Adam Simmonds do you think will resonate most with them, and what do you hope they take away from the experience?
For those who have made my acquaintance in the past and those who will meet me for the first time, I genuinely hope they will immerse themselves in the journey that Voyage offers. I look forward to sealing memorable experiences with each guest through a thought-provoking, delightful, and elegant gastronomic adventure.