Adam Handling’s culinary journey started at Gleneagles where he was the first ever trainee chef. He went on to become the Fairmont group’s youngest ever Head Chef at Fairmont St Andrews and won 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 named Chef of the Year 2014 by the British Culinary Federation, Scottish Chef of the Year 2015 by the Federation of Chefs Scotland, and won Newcomer Restaurant of the Year at the 2015 Food & Travel Reader Awards.
Adam opened his first independent restaurant, Frog E1, in June 2016 in London’s Shoreditch, which won Best Restaurant of the Year in the 2017 Food & Travel Reader Awards, alongside three 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 Frog Hoxton — which also won a Michelin Bib Gourmand this year — as well as Bean & Wheat (a sustainable coffee shop with a deli and craft beer), and a new bar concept, Iron Stag.
Frog by Adam Handling in Covent Garden opened in September 2017 and is Adam’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 standalone bar and is located underneath Frog by Adam Handling in Covent Garden.
Just opened, Adam Handling Chelsea is situated at the Belmond Cadogan Hotel in Chelsea. The main restaurant features an open kitchen, The Bar and Terrace, as well as the Cadogan’s by Adam Handling tea lounge. Adam is also responsible for all banqueting, room service and food and beverages throughout the hotel.