Meet our Chefs

Passion for cooking makes a good chef

Adam Edwards

Adam has a great passion for food and cooking. He started working in northern Spain, just outside of L’escala in a small village, El Riuet. Initially Adam was a commis chef working within a large team and he reported directly to the Scandinavian born sous chef who specialised on the larder. Having spent a year in this role and learning the larder section, Adam moved to France to a ski resort in L’ plagne (the Lincoln Inn) and worked as a junior sous chef reporting directly to the head chef. This restaurant catered for a range of international food types, but mainly served classical French dishes. After a year of learning classic French recipes and creating pastry, Adam moved with the head chef to Skiathos in Greece to work in an international restaurant, The Windmill & the Jailhouse, as his sous chef. This restaurant incorporated all types of international foods but with a focus on seafood.

Having gathered many experiences in different cuisines, Adam returned to Lincolnshire and he began working in a small 30 cover restaurant where he was head chef for three years and brought new styles of international foods to the region. Following this experience Adam opened a new restaurant in Cleethorpes where he created a unique menu of ‘al a carte’ fine dining. Adam worked as head chef at this restaurant for three years before joining Coldwater Seafood as its Marks & Spencer development chef in 2008.

Howard Cheshire

Howard originally trained as a marine biologist but his love of great food saw Howard drawn towards a life in the kitchen. He started his culinary career in a family-run Italian restaurant in his home town of Chester. A move to Manchester soon followed with more training in the renowned Midland Hotel. This led to Howard working in the kitchens of the acclaimed, Michelin-starred French chef, Nico Ladenis, and Howard secured a solid grounding in the classics of modern cookery.

Howard returned to Italian fine-dining with the opening of a new restaurant by Chef Patron, Enzo Mauro, in 1999. He followed this experience with a move to Brighton working as sous chef for Cass Titcombe, a successful London chef and restaurateur, at the boutique hotel Blanch House. Daily changing menus and an abundance of local, seasonal ingredients proved a very stimulating and creative working environment for Howard and prepared him for his next move as Head Chef at the Saucy Brasserie in Hove – a 55 cover modern British restaurant. Within nine months of Howard taking over this restaurant, it gained a listing in the revered Michelin guide and the business went from strength to strength.

Howard moved into his role as a development chef in 2003 and he has spent this time working exclusively in the seafood industry, developing products for international markets and all of the UK’s major retailers.