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’.
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 whilst maintaining a firm commitment to sustainability.
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. This year, Adam was awarded ‘Chef of The Year’ in the 2019 Food & Travel Reader Awards.
Adam opened his first independent restaurant, The Frog E1, 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. In July 2018, Adam moved the restaurant to a new, larger site at 45-47 Hoxton Square, called The Frog Hoxton.
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 has won Best Newcomer Restaurant in the 2018 Food & Travel Reader Awards, was voted ‘Best Overall Wine List’ at the 2019 Wine List Confidential awards and most recently, was awarded ‘Cocktail List of the Year’ at the Estrella Damm National Restaurant Awards 2019.
Eve is Adam’s first stand-alone bar and is located underneath Frog by Adam Handling in Covent Garden.
In February 2019, Adam Handling was appointed Chef Patron of the Belmond Cadogan Hotel in Chelsea, London. The main restaurant, Adam Handling Chelsea, and the accompanying Bar and Terrace, serves exquisite Modern British cuisine that takes inspiration from the international culinary flavours that can be found in London, and serves breakfast, lunch, and dinner year-round. Alongside overseeing the entire food and beverage offering within the hotel, including in-room dining, banqueting, and events, Adam also opened the afternoon tea lounge, Cadogan’s by Adam Handling. Adam’s afternoon tea was awarded ‘Best Contemporary Afternoon Tea’ at the Afternoon Tea Awards 2019. The tea itself is inspired by childhood memories of plentiful feeding at his grandmother’s house, combined with a perfect blend of history and nostalgia of a traditional High Tea, and is freshly prepared in the in-house bakery every day.
In November 2019, Adam opened a pop-up restaurant Ugly Butterfly, in collaboration with the Cadogan Estate, the Felix Project and the Quintessentially Foundation, on the famous King’s Road, Chelsea. In keeping with Adam’s sustainable ethos, Ugly Butterfly, now at the end of its pop-up period, represented the second generation in sustainable hospitality. The restaurant demonstrated that zero-waste can be luxurious and created beautiful dishes from leftover ingredients that would otherwise be thrown out from neighbouring sister restaurant, Adam Handling Chelsea,