Some of our People
"ON THE GRILL" LOUISA ADAMSON
Part of a series of interviews with people from different parts of the company. Louisa Adamson is the newest member of our team. Read about what it's like when you start at Rocket HQ and Louisa's tips for throwing a party...
TR: You’ve been at Rocket 6 weeks now, how are you finding it?
LA: First impressions are great! It's a really friendly and dynamic team and a lovely working environment – Everyone is very supportive of each other.
TR: Tell us a bit about your foodie pedigree…
LA: I’m from Scotland so I like meat, steak in particular.
My family is from Brechin Montrose, home of Aberdeen Angus, so we’ve grown up on it, and game from the local shoots. We grow a lot of vegetables at home and Dad fishes for trout and salmon in the river at the end of the garden so I’ve had quite a foodie upbringing.
After university, I trained as a Chef and when I cook I'm very ingredients led; I love Herne Hill food market – its just round the corner from where I live and does amazing organic produce. At home if I have people round, I’ll cook something like a lamb tagine ahead of time and then do some home made flat breads and lovely salads.
TR: Where were you before?
LA: I’ve always had a passion for food and events. My Dad used to manage the Edinburgh Hilton so I was always fascinated by the hospitality industry.
I then helped set up Spook Cooking; the first few months were spent in the kitchen, developing menus and recipe testing. I then moved into business development and event management and was there for around 3 years. I loved what I was doing, but I wanted to be working with bigger clients on bigger events and in more venues so from there I went to Urban Caprice where I was an event manager for 10 months looking after HRP and working on property clients and private parties. I left in January to come to Rocket!
TR: What’s the best thing you’ve eaten at Rocket so far?
LA: The carved sirloin of beef with cep purée, charred hispi cabbage and crispy potato scrolls – rich, full flavoured and delicious. Right up my street.
TR: What are you working on at the moment?
LA: I’ve been researching for two events at the V&A for the opening of the Balenciaga fashion exhibition.1950s and 60s style with influences from Basque, San Sebastian and Paris. I’ve been inspired by Jose Pizarro’s BASQUE recipe book! And I’m working on a Wild Rocket wedding in Ireland in June in the grounds of a castle. We’re using all local suppliers and the look is stripped back elegance - understated luxury and home comforts.
TR: What do you get up to when you’re not at work?
LA: A lot of running! Last weekend I did a half marathon in Wimbledon and was the 2nd girl across the line. And socialising – I am lucky to have a good network of school and uni friends all living in London.
TR: What was the last party you threw?
LA: A New Years eve party at home in Scotland. Guests flew up from London for 3 days. On New Year we ate local smoked mackerel pate, followed by local Aberdeen Angus beef Wellington and Apple terrine with apple and calvados cream for pudding. After dinner, we lit a bonfire and partied til the early hours with lots of cocktails. For the rest of the time we went on walks, had pub lunches and relaxed at home in the country.
TR: And finally, what’s your top tip for a great party?
LA: Get organised! Do as much as you can ahead of time!