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In the Kitchen with Adam Handling

Adam Handling’s culinary journey started at Gleneagles where he was the first ever trainee chef, before he went on to become Fairmont’s youngest ever Head Chef, culminating in winning Scottish Young Chef of the Year 2011. At the 2013 Acorn Awards, he was the youngest person to be tipped by the Caterer magazine as one of the ‘30 under 30 to watch’.

 

Adam has since been awarded Scottish Chef of the Year 2015, Newcomer Restaurant of the Year in the Food and Travel Reader Awards 2015, as well as the British Culinary Federation’s Chef of the Year 2014.

 

Adam opened his first independent restaurant in June 2016 in Shoreditch, London, which won ‘Best Restaurant of the Year’ in the 2017 Food & Travel Reader Awards, alongside 3 AA rosettes and a Michelin Bib Gourmand. This July, Adam opened a new, larger site at 45-47 Hoxton Square. The building, which sits on the corner joining Hoxton Square, Rufus Street, and Old Street, is home to the TheFrog Hoxton– which also won a Michelin Bib Gourmand this year – as well as Bean & Wheat(a sustainable coffee, deli and beer-shop), and a brand-new bar concept, Iron Stag.

 

Frog by Adam Handling in Covent Garden opened in September 2017 and is Adam Handling’s flagship restaurant site. The restaurant has been heralded as a “smash hit” by the London Evening Standard and one of the “best restaurants in London right now” by Condé Nast Traveller. Frog by Adam Handling most recently won Best Newcomer Restaurant in the 2018 Food & Travel Reader Awards.

 

Eve is Adam’s first stand-alone bar and is located underneath Frog by Adam Handling in Covent Garden. In a new appointment, Handling will oversee all food and beverage operations at Belmond CadoganHotel, including the main restaurant featuring an open kitchen, The Bar and Terrace, as well as the Tea Lounge, when it opens this winter.A highly accomplished chef, Adam Handling’s beautifully presented modern British dishes start with careful sourcing of top quality, seasonal ingredients, prepared in a number of different, creative ways to enhance their inherent properties and deliver real depth of flavour and harmony.

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