Chef Adam Degg has completely revolutionized the concept of fine dining with his newly-opened restaurant, Fifty Two, located in Harrogate. Instead of the traditional white tablecloths and predictable menus, Degg has opted for a more unconventional approach. The restaurant is housed within repurposed shipping containers, giving it a quirky and innovative vibe right from the start. Guests are welcomed into a cozy space with only 20 chairs facing an open kitchen, allowing them to witness the culinary magic happening right before their eyes. Degg’s mission is clear – to introduce a sense of fun into fine dining and break away from the stuffy and pretentious image often associated with high-end restaurants.
One of the key elements that set Fifty Two apart from other fine dining establishments is the personalized experience that Degg offers to every guest. With only 20 covers a night, the intimate setting allows Degg to interact with each guest personally. Instead of a rigid set menu, guests are encouraged to trust Degg and his team as they are taken on a culinary journey of surprises. From artichoke chips and smoked eel to cherry blossom and lemon verbena-infused dishes, the menu is ever-evolving based on the availability of ingredients from the restaurant’s own kitchen garden, which boasts over 500 different edible plants. This unique approach ensures that each dining experience at Fifty Two is truly one-of-a-kind.
Despite the element of surprise and uncertainty surrounding the menu, Fifty Two has been fully booked for weeks on end, thanks to rave reviews from influencers and word-of-mouth recommendations. The key to the restaurant’s immediate success lies in the meticulous attention to detail that Degg and his team have put into every aspect of the dining experience. From pre-dinner cocktails in the garden to interactive kitchen experiences and personalized playlists during dessert, every touchpoint is carefully curated to create a fun and engaging atmosphere reminiscent of a dinner party at home with friends.
Degg’s culinary philosophy is deeply rooted in sustainability and innovation, inspired by his mentor, Michelin-starred chef Anthony Demetre. Embracing a nose-to-tail approach, Fifty Two often utilizes discarded ingredients like cod throats and cheeks to enhance dishes such as bouillabaisse, demonstrating that less glamorous cuts of meat or fish can shine with the right treatment. This approach not only minimizes waste but also elevates the dining experience by introducing guests to new and unexpected flavors.
As Fifty Two continues to make waves in the culinary world, Degg has ambitious plans for the future of the restaurant. Adapting the menu with the changing seasons, utilizing preserved garden produce, and offering specialty experiences for private events are just a few of the initiatives in the pipeline. Degg credits his talented team for the success of Fifty Two, believing that a positive and collaborative work environment translates into a standout dining experience for guests. With a strong focus on hospitality and guest satisfaction, Degg aims to maintain the momentum and hopes to garner attention from renowned restaurant guides in the near future.