My Working Day – Adam Byatt – Michelin star chef/owner

As the leader of a company, you are there to set an example, to lead and inspire a team of individuals to achieve a series of business goals. But how do these business leaders go about their daily routine? Business Leader spoke to Adam Byatt – Michelin star chef/owner, about his working day.

  • What time do you usually wake up? 

6am every day. Mornings in our house are busy with children, dogs, chickens, school runs etc..

  • What do you typically have for breakfast? 

I only drink coffee in the morning, I do not eat until lunch time.

  • What is the rest of your morning routine? 

Five days a week I run a variety of distances dependant on what my day looks like. After that I shower and take my children to school before arriving at work for 9am. I then have a meeting straight away with my management team to discuss the day ahead, ongoing projects or challenges. This lasts for 30 minutes max.

I then spend around one hour doing admin, writing menus etc.. Dependant on the day I then cook at Trinity or Upstairs or I might be spending the day at Browns hotel. I eat at midday, generally light but balanced, at lunch time I am on the passe in one of my restaurants.

  • What is the first thing you do at the start of your working day? 

Say hello to the whole team, meet with my management team, have a coffee.

  • How do you prioritise your day’s work? 

I schedule the bulk of my work across the week, starting heavy on Mondays and tapering off by Friday.

Admin and menus are all written on Mondays, often carried over from notes written over the weekend.

My day naturally comes away from admin into food, people, services, and guests and have a fairly systematic rhythm to them, which is nice and also allows me space to also carve out time to deal with issues that may arise or to be flexible to be with my restaurants or my family how I see fit.

  • Do you plan meetings or are they a waste of time?

I generally don’t like meetings, but I value communication massively, so I see them as communication vehicles really.  I meet with my team for 30 minutes daily this is invaluable. Otherwise, I prefer to speak to people on the phone.

  • Do you have a working lunch or is it good to take a break?

I am generally cooking other people’s working lunch.

  • When does your working day finish? 

Most days around 10 pm after the last order has come in and I have spoken to any guests I need to; the team are happy and I will leave and go home. Catch up with Vicki and go to bed. I try to come home to eat with the family at least once a week.

  • How do you prepare for the next day’s work? 

I write a lot of lists…

  • What’s your favourite piece of technology? 

My phone. I have an iPhone 12 pro and love it. It has over 1,000 of my recipes, 10,000 photos (mostly of food) plus my diary and links to my Garmin system to helps me in my quest to stay fit.

  • How do you switch off? 

I run, I love gardening and I go fishing when I can but in the main I switch off on Sundays where I run with my wife and our dog, we cook a lovely lunch, we catch up with wider family online and spend the day as a family in each other’s company. They are precious and valuable in my rest and recovery both mentally and physically.

  • What’s the best piece of advice you’ve ever received?

Try to be above average at everything. Not the very best, that’s painful and difficult and also requires focus on a single target. I find it wiser to aim to be better than most in all you do – which is not that hard and works for me.

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