Woven by Adam Smith has achieved one Michelin star, presented to executive chef Adam Smith by The Michelin Guide Great Britain & Ireland. This comes within six months of the restaurant’s launch in September 2022.

Woven by Adam Smith offers diners an unforgettable culinary experience in a stunning space overlooking 240 acres of picturesque Berkshire parkland. Adam’s menu offers a tapestry of familiar flavours reimagined in unexpected ways, combining the classics with modern touches and layers of personal experience. The finest produce from Britain’s famed larder acts as inspiration for the seasonally changing menus. Following the announcement, Adam commented: “I am so happy to have reached this milestone with my driven and dedicated team, who have worked so hard and with such passion since we launched the restaurant late last year. For me, any accolade is so brilliant to receive but this really is a special time for us at Woven. Recognition from the Michelin Guide is a great honour.”

General manager at Coworth Park, Zoe Jenkins commented: “Adam’s culinary skill is at the heart of Coworth Park and the launch of Woven has anchored our reputation as a dining destination in the English countryside. This accolade by Michelin marks the continued evolution of our gastronomic credentials across all of our restaurants and bars within the hotel. We are so proud of Adam and the team.”

With surprising twists and turns, Adam’s food challenges expectations of the classics, with recipes, ingredients and dishes reinterpreted through the lens of personal experience. Adam rose through the ranks in the kitchens of The Ritz and The Devonshire Arms, before joining Coworth Park as Executive Chef in 2016. He has gained numerous awards along the way; amongst his proudest moments, winning the prestigious Roux Scholarship in 2012 and being awarded Master of Culinary Arts in 2017.

Woven by Adam Smith represents the culmination of Adam’s great career to date, with the chef taking his years of experience combined with a creative and hugely passionate approach to cooking, and fully expressing his unique style at the new restaurant.

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