Event details...

SOLD OUT - An Evening with Adam Reid | #DEVOUR

SOLD OUT - An Evening with Adam Reid | #DEVOUR

Friday 8th November 2019

Adam Reid, from Manchester's 4AA rosette The French, is joining the Devonshire Kitchen for the evening; creating a memorable six-course tasting menu alongside Paul Leonard.

This evening is sponsored by R&J Butchers, who have been supplying some of the choicest fresh meats and poultry in the North of England from our farm in the Yorkshire Dales for more than 40 years.


  • Laurent Perrier drinks reception and canapes: 19:00
  • Dinner: 19:30


Including two tickets for An Evening with Adam Reid, and an overnight stay in a Classic Bedroom | £450

Higher room categories also available at additional cost. Currently accommodation-only tickets are available. Full payment required at the time of booking.

GET TO KNOW: Adam Reid

Adam Reid took over the reins of The French at The Midland Hotel as Chef Patron in November 2016, after a short refurbishment and relaunch as Adam Reid at the French. Reid has put his stamp on every aspect of the restaurant, relaxing the dining room’s environment and service, as well as adding a chef’s counter where customers are able to dine, or just watch the theatre of chefs at work. Reid’s menus fully represent his own style of modern British food, placing a strong emphasis on very high-quality local suppliers, but also exploring specialist international ingredients where appropriate. Under Adam’s guidance, The French has achieved numerous accolades, including four AA rosettes in the new AA Restaurant Guide 2019, and a listing in Square Meal’s UK Top 100 Restaurants 2018. In the Waitrose Good Food Guide 2019, Adam Reid at The French has a score of 8/10 and is ranked #13 in the UK’s Top 50 restaurants.


Due to the nature of the event, we may not be able to accommodate certain dietary requirements as we are not operating a normal restaurant service. Please contact us in advance of booking to discuss. Full payment is non-refundable and non-transferable. Please note there is a service charge of 5% added the final bill, 100% of which is distributed between staff.

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