Tom Adams: The Untold Story of Pitt Cue, Walking Away & Building Coombeshead Farm

At just 22 years old, Tom Adams launched Pit Cue from a tiny trailer beneath Waterloo Bridge, sparking a barbecue revolution and creating one of London's most exciting restaurants. Then, at the height of his success, he walked away from it all.

Today, Tom is the man behind Coombeshead Farm, a remarkable 66-acre operation in Cornwall encompassing a Michelin Green Star restaurant, bakery, butchery, charcuterie and guesthouse.

Ben and Freddy travel to the farm to discover the extraordinary story behind it all.

Tom reveals the chaos of Pit Cue's early years, the pressure of running one of London's hottest restaurants while feeling completely out of his depth, and the remarkable chefs and producers who shaped his career, including Jeremy Lee and April Bloomfield.

He also discusses the health scare that forced him to stop working, his obsession with rare breeds and exceptional ingredients, and how every high street bank turned him down when he tried to buy his dream farm.

From disastrous kitchen services and two-hour queues to the extraordinary gamble of starting again in Cornwall, this is a fascinating conversation about ambition, burnout, British food and knowing when to walk away.

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