Tom Adams

Born in Pitt near Winchester into a farming family, Tom was building pits and smokers to make the most of his own pigs from the age of 16.

Chef Tom Adams has built a reputation for his American-inspired barbecue cooking, having expanded from a food truck on the Southbank via a permanent Soho spot to an industrial-looking 90-plus-seater in east London.

Tom began to work harder and harder on the supply chain that formed the bedrock of the restaurant, and began to rear rare breed pigs for the restaurant on his family farm in Winchester.

Most recently, Adams and acclaimed chef April Bloomfield have purchased Coombeshead, 66 acres of farmland, together, four years after they met at Adams’ London restaurant, Pitt Cue.

Tom now splits his time between cooking in the London restaurant and farming the pigs.