Adam Reid is Chef Patron of The French at the Midland Hotel in Manchester. He participated in an international culinary retreat to Alaska last June, where he was given the opportunity to understand more about Alaska’s sustainable fishing industry, as well as the scale and the size of the species fished. Since his visit, Adam has been experimenting with a range of Alaska’s finest seafood.
Here, I interview Adam on his experiences.
We have to source responsibly. Food has become devalued and the only way not to lose what we have is to look after it.Chef Adam Reid