It's ten years since Kenilworth's Michelin Star pub opened its doors for the first time, after chef owner Andreas Antona returned to the town to open The Cross.

Since autumn 2013, the New Street eatery has become a mainstay of the local culinary scene, serving high end food in a relaxed pub setting.

With chef director Adam Bennett at the helm, accolades and attention came early for The Cross which was awarded a Michelin Star within a year of opening.

It has held onto it ever since.

And for Adam - who worked at Antona's other restaurant Simpsons for a decade before they launched the Cross - the major milestone has been a perfect chance to look back at what they created in Kenilworth.

"We are immensely proud of what we have achieved here, as a team," he told Nub News. 

"We have had some incredible people work here and they have all helped make the Cross something remarkable. 

"Some of our team have gone on to do great things, and have Michelin stars of their own. 

"That is another bonus for me; seeing the chefs come in at an apprentice stage and then develop, learn, become a key part of the team and then use what they have learned at the Cross in other renowned places."

Adam Bennett was head chef at Simpsons for ten years before opening The Cross (image supplied)

Early Success

Opening The Cross in 2013 was something of a return home for Adam and Andreas, as Simpsons had previously been based in the town centre, before moving to Birmingham in 2004.

"Since Simpsons had left Kenilworth, no one had stepped in with a new high-end restaurant which always seemed a mystery to me because it is such a great area and is perfect for a restaurant of this type," Bennett said.

"We took over The Cross, but with a view of doing something fresh and accessible. It is nice to use the pub feel to give that relaxed atmosphere - everyone loves a pub. 

"We wanted to use that angle but serve food that was as high end as any other fine dining restaurant."

The Cross was awarded a Michelin Star within its first year (image supplied)

While the duo had lofty ambitions for the pub, they assumed it would take a while to find their feet and get settled.

But its success and standards were recognised within a matter of months.

"The surprising thing was we got the star within a year, and we were just getting the business going and stabilised and reaching for that consistency," Bennett added. 

"Before we knew it we had a Michelin Star which brought a lot of attention in the early days of the restaurant - which was a great problem to have. 

"But it was a lot of pressure."

Old Friends

To celebrate the anniversary, former colleagues will be returning to the Cross tonight in the form of Kristian Curtis and Glyn Purnell, as the pub hosts its 'Six Hands Dinner'.

Kristian's connection to the business predates The Cross, with he and Adam achieving the UK's most successful result ever at the Bocuse d'Or world final in 2013.

While the acclaimed cooking competition was a huge success for the duo, it also came at a very busy time for Adam who was preparing to open the cross later that year.

"At the time of opening I had another distraction because I was representing the UK in the biggest of all cooking competitions - the Bocuse d'Or," Bennett explained. 

"Normally you would take about six months out to prep for it but I was busy opening a restaurant! 

"The final in 2013 was before The Cross opened, but then I agreed to enter the next year, so started prepping again.

"So at the time I was supposed to start stepping out from The Cross and start preparing again, we then won the Michelin Star - so I was under a lot of pressure at the restaurant and then in the competition. 

"Looking back it was a great time though, a brilliant time."

Adam Bennett achieved the record ever score for the UK at the Bocuse d'Or (image supplied)

Keeping Motivated

Alongside a whole list of other awards, The Cross has retained its Michelin Star since first receiving it in 2014.

But Bennett said it is a daily effort to make sure standards don't slip, and to ensure the pub is always developing.

"The phrase is 'you are only as good as your last lunch' - keeping standards is the most vital part of a restaurant's life," he said.

"Things can collapse very easily so we are striving every day not to let that happen.

"We stay in touch with what is going on in the industry. We are all obsessive here and always talking about food. 

"When we visit producers as well, that always helps spark ideas and the imagination."

Adam said it is the team that makes The Cross what it is (image supplied)

But while the attention often falls at his or Antona's feet, Bennett was quick to emphasise the importance of everyone who works at The Cross for keeping it a success.

"Opening a restaurant is such an exciting thing to do, it's a real adventure - it is exhilarating really," he explains.

"The whole team really reacts to the challenge and does their best, so it is a fantastic atmosphere here. 

"The team and the commitment they make day in day out to keep The Cross in a special place is invaluable. Without them it wouldn't be happening."

To find out more about The Cross, or to book your table, head to the website here.

Adam says the pub setting coupled with high end food at The Cross is the perfect combination (image supplied)