ABOUT THIS EPISODE
Overloading on Ox Liver at University?
Most students lived on instant noodles.
Chef Adam Spicer was eating Ox Liver. Since he was 18, Adam has never followed the crowd - experimenting with forgotten cuts of meat and challenging what belongs on a plate.
Now, as Head Chef at The Greyhound Inn, in Pettistree, Suffolk, he's redefining modern British cooking, through blood, bone marrow, fire and flavor.
Alongside founders Will Orrock and Cassidy Hughes, he has transformed this historic pub, The GREinto one of the most talked-about locations.
And even Telegraph critic William Sitwell described Adam's cooking as:
"A tour de force of gutsy, hearty, flavourful food."
His food is provocative, primal. He’s interested in reminding you that animals have hearts, bones, tongues, livers and stories.
On the menu today?
Cured Iberian Pork Shoulder.
Fried Artichokes, Cow’s Curd, Pettistree Honey and Bronze Fennel.
Sardines with Bloody Mary sauce and lovage.
Aged Longhorn Rump with roasted bone marrow and bone sauce.
Baron Bigod and Eccles Cake.
And recently, he's been experimenting with beef heart tartare.
You may also recognise him as a finalist from MasterChef: The Professionals.
Today we're talking about obsession, creativity, criticism, how to cut through the noise and build reputation, the challenges of being a chef in 2026.
