Why This Michelin‑Starred Chef Chooses Mellow Yellow
September 21, 2026
Chef Adam Gray has been part of the Mellow Yellow story for nearly two decades. A highly accomplished Michelin‑starred chef, Adam has worked alongside some of the most influential figures in British hospitality, yet his cooking remains rooted in a simple, honest ethos: let quality ingredients speak for themselves.
Where do you think your passion for food and cooking originally came from?
My mum influenced me from an early age. We grew up in the 70’s and 80’s and I remember her being a fantastic cook, always preparing freshly made meals everyday for the family. Mum’s food was relatively simple, fresh, wholesome and always very tasty.
Was there a key moment when you realised cooking was what you wanted to do as a career?
When I was 16, I spent my summer holidays washing pots and helping out with simple pub dishes in my local village pub. What started as a way to earn a bit of money quickly became the highlight of my day. Somewhere between scrubbing pans and prepping pub classics, it clicked for me: this was where I belonged.
Which kitchens and chefs have helped shape your career most?
Bruno Loubet was my first major influence. When I joined his kitchen in 1989, he completely reshaped how I thought about food, turning humble ingredients into Michelin‑level dishes with real magic. After three formative years with Bruno, I moved to Raymond Blanc OBE at Le Manoir aux Quat’ Saisons, where my palate was pushed to a new level and I learned true refinement and respect for flavour.
Then came Gary Rhodes OBE, whose ethos of seasonal British simplicity matched mine perfectly. I worked with Gary for over a decade, and that time shaped the chef I am today. He was, without doubt, the finishing school of my career.
What do you enjoy most about the chef life?
The passion, the buzz and the camaraderie of a brigade of chefs serving beautiful food to guests, in essence making them happy and creating memories.
How would you describe your cooking style?
Simple and unfussy, letting beautiful seasonal ingredients speak for themselves.
Is there a particular cuisine or type of food you love to cook?
Not really, although I trained with classic French and modern British chefs, I like experimenting with cuisines from all over the world.
What ingredients do you most enjoy working with?
Fresh, seasonal, British ingredients at their best.
What do you enjoy most about it and how does it fit your ethos as a chef?
I first discovered Farrington’s Mellow Yellow rapeseed oil after a chance meeting with Duncan Farrington at a Chefs Academy dinner in 2006. The nutty flavour, vibrant golden colour and natural health benefits stood out immediately, and it wasn’t long before I was using it across my cooking.
For nearly twenty years, Mellow Yellow has fitted seamlessly into my ethos of using ethically sourced, nutritious British ingredients. I’ve created countless recipes with the oil over the years – many of which you’ll find right here on this website – and it remains a staple in my kitchen today.
What’s the best meal you’ve ever eaten?
Harvey’s restaurant in Wandsworth, London in 1992. I had the absolute privilege of sitting with Marco Pierre White and a great friend of mine, Dean Cambray and enjoying the best and most memorable lunch cooked by Marco. Amazing.
Is there a restaurant or dining experience that changed the way you think about food?
In 1989 I was taken to the Four Seasons restaurant within the Inn On The Park Hotel on Park Lane, London by a friend of mine. The meal we had truly blew me away as I had never tasted food or seen food presented like this in my life. Bruno Loubet was the chef who was in charge of the restaurant, so the following day I wrote to him and asked him for a job.
What three words would you use to describe yourself as a chef?
Honest, consistent and passionate
Outside of the kitchen, what do you enjoy doing?
Besides spending quality time with my partner and my kids, I love open water swimming and road cycling, as I find it helps me to relax, refocus and reset my mind and body.
What advice would you give to someone starting out as a chef today?
Take your time. Becoming a good chef is a long process and it really cannot be rushed. Learn the basics, such as knife skills, time management, how ingredients work together and if possible learn under a mentoring chef who is willing to teach and be patient with you. Always be inquisitive, absorb information like a sponge, and be truly honest with yourself along the journey.
