Event details...

An Evening with Tom Shepherd | #DEVOUR

An Evening with Tom Shepherd | #DEVOUR

Sunday 10th November 2019

Birmingham-based Tom Shepherd, from the Michelin-Starred Adam's Restaurant, is joining Paul Leonard; together creating a six-course tasting menu.

This evening is sponsored by:

The Courtyard Dairy, specialists in truly unique cheese. Made by hand on the farm, they champion and support the rare few British farmhouse cheesemakers left.

Buon Vino: an importer, retailer, wholesaler and passionate lover of high quality naturally produced wines from all over the world. 


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


  • Including two tickets for An Evening with Tom Shepherd, and an overnight stay in a Classic Bedroom | £400 | Call 01756 718111 to book
  • Ticket-only: £105pp | Call 01756 718155 to book

Higher room categories also available at additional cost. Full payment required at the time of booking.

GET TO KNOW: Tom Shepherd

"Brummie" born Tom Shepherd, head chef at Adam’s Restaurant in Birmingham has achieved a lot - most recently an Acorn Award which recognise the brightest young talent in the UKhospitality industry.

Trained by culinary legends Sat Bains and Michael Wignall, Tom made an incredible start to his career after strongly believing his life calling was to do something with food. Working at The Samling in the Lake District, which gained its first Michelin star while he was working there at the young age of 23, was one of his biggest achievements; one which he then used to secure a job working under Michael Wignall at The Latymer and following that, with Sat Bains as development chef in theNucleus.

Working with this calibre of chefs and restaurants was what drove Tom to start his own pop-uprestaurant (The Development Kitchen) and catch the eye of Adam Stokes, who wanted Tom to evolve his restaurant, Adam’s. Tom accepted the role of head chef in August 2017.


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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