A bricklayer from Barrs Court who made it into the quarter-finals of MasterChef has opened up a series of supper clubs, pop-ups and cooking classes in and around Bristol.
Adam Ball, 37, who took part in the TV contest last year, said: “I wanted to go on MasterChef to really push myself and see what I could do. A lot of people would comment on my Instagram pics and say: ‘Go on the show’, so I did. I was shocked at every stage of the interview process, when I kept getting through the rounds.”
Adam developed a passion for cooking when he moved into his first house with his now wife, Lesley Ball. During lockdown, he enjoyed taking photos of his dishes. Encouraged by family and friends, he applied to become a BBC MasterChef contestant, and went on to impress judges John Torode and Gregg Wallace.
Following his success, Adam created Frankie’s Fried Chicken and waffles. Inspired by a dish he discovered during a visit to the United States many years ago, Adam created a gluten-free version. His overall interest in gluten free cooking was spurred by his wife, who has coeliac disease.
Adam said: “I started making Frankie’s Fried Chicken and waffles, and it was delicious. The name came after my daughter was born. We would make waffles together, so it just felt natural to call it this way. Gluten free cooking is massively important in my house and the products available are really good now. By cooking everything from scratch, I know exactly what’s in the food and that is important to me.”
Two of Adam’s favourite dishes are:
tomahawk steak, cooked medium rare, with a punchy chimichurri;
venison cooked with celeriac puree, slow braised carrots and a blackberry sauce.
Growing up, Adam had enjoyed PE and playing sports, especially rugby, and he was part of the school rugby team. Then, after finishing school, he decided to follow in his Dad’s footsteps as a builder himself. His inspiration for cooking comes from his Dad, who died when Adam was just 21.
Since his appearance on the TV culinary show, Adam has been busy building his profile as a chef while also working as a builder.
He said: “Navigating both careers has definitely been tricky. It’s a hard balance to keep people happy and give the time that this new path needs, and still spend time with my wife and young family. Luckily, the company I bricklay for have been massively supportive of the whole journey. They have even dined at my Supper Clubs.”
“I think with anything in life, you can take the easy route and stick to a job that pays well, but doesn’t make you fully happy, or take a risk on something that you want. I am so glad that I am doing what I love. At my last Frankie’s Pop up at The Scrandit, in Bristol, I was working around 12-13 hours a day, but I loved every single second of it.”
Adam said: “My ideal goal would be to open a Frankie’s Fried chicken and waffles in every town in England, then continue on with my private dining and supper clubs, that will be named after my son Ralph.”