Adam Handling - Chef / Owner

Frog by Adam Handling
Flagship Restaurant, Covent Garden
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The Loch & The Tyne
Restaurant | Pub | Rooms
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Ugly Butterfly
British food inspired by Cornwall
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"There's no such thing as an Ugly Butterfly, in the same way as there is no such thing as food waste."
Eve Bar
London's hottest cocktail bar, Covent Garden
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Frog by Adam Handling
Flagship Restaurant, Covent Garden
Make a reservation

Ugly Butterfly
British food inspired by Cornwall
Make a reservation
"There's no such thing as an Ugly Butterfly, in the same way as there is no such thing as food waste."

The Loch & The Tyne
Restaurant | Pub | Rooms
Make a reservation

Eve Bar
London's hottest cocktail bar, Covent Garden
Make a reservation

Latest from Instagram

‘Beetroot, beetroot, more beetroot’ – this l

‘Beetroot, beetroot, more beetroot’ – this little weapon has been in our archive since creating the first Frog in East London. I think it's time to bring it back...

‘Roasted @suttonhoochicken, fermented white aspa

‘Roasted @suttonhoochicken, fermented white asparagus, Jerusalem artichoke’

Super simple, super tasty!

I love British classics like this little potted sh

I love British classics like this little potted shrimp tart on at @lochandtyne

Simple country pub food 🔥

I had an incredible time cooking in the @greatbrit

I had an incredible time cooking in the @greatbritishmenu kitchen representing Scotland for the finals after cooking with the amazing chefs Stuart @aizle_edinburgh , @skyechefmonty and Fraser @angels_food_ on the regionals.

Thanks so much to all of you for your messages and support – I’m super proud of the dishes I created and I loved being able to showcase the sustainable way we cook at my restaurant group. This year’s brief was super fun and I was able to take inspiration from some of my best personal memories, which really made the cooking even more special.

Thank you to the judges @andioliver, @cheftomkerridge, @mowglistreetfood and @edgamblecomedy for such an amazing experience and I’m so proud of all the unbelievable chefs who were in the kitchen with me @nathandavieschef, @littlechefsally, @cheflukefrench, @olivia.b.barry_1990, @chrismcclurg, @spencermetzger and @samjlomas. It’s been an absolute pleasure meeting you legends and I can’t wait to see you all again soon. I’ve learned so much from watching you all cook!

I also want to give a big shoutout and thank you to the amazing producer @avrilb99 and to the incredible @amylourow who made us feel super comfortable during filming ensuring we were always having fun.

A massive congratulations to @nathandavieschef, @spencermetzger, @chrismcclurg and @littlechefsally for making it to the Banquet, your dishes were bloody outstanding! And an even bigger shoutout to @spencermetzger who I think is going to be the future of British food. Good luck in the rest of your career, you truly are an inspiration.

Cooking on @greatbritishmenu on @bbctwo with these

Cooking on @greatbritishmenu on @bbctwo with these legends at 8pm tonight.

@littlechefsally @nathandavieschef @cheflukefrench @olivia.b.barry_1990 @chrismcclurg @spencermetzger @samjlomas

‘Cornish mackerel, beetroot, curry’ – on at

‘Cornish mackerel, beetroot, curry’ – on at @frogbyah

Lightly pickled mackerel with fresh beetroot boiled and compressed in ponzu and pine oil, served with beetroot and citrus gel. It's finished with pine oil and a tuille made of the beetroot trim. Super sexy dish, showcasing the best of the humble beetroot.

‘Bread and chicken butter’, a dish that has de

‘Bread and chicken butter’, a dish that has developed itself over the years - does anyone know why I created this tasty dish or where the inspiration came from?

We first created chicken butter about 8 years ago, back in my first restaurant in London but the inspiration really came from my sister.

Sundays are family days. They’re days when you sit down to have a roast (chicken was our Sunday dinner because that’s all my sister would eat) and chat about the week. The following day we would have these Scottish floured rolls, rip them open, smother them in butter and top with the leftover chicken from the day before.

Eating that, and the time spent with my family is one of the happiest memories I have, and something I absolutely love to share with my guests.

Bloody excited to have all my restaurants shortlis

Bloody excited to have all my restaurants shortlisted at the @britishgq Food and Drink awards 2022! I have no idea what’s happening this year but it’s mind-blowing and I’m honestly incredibly honoured to receive such amazing recognitions. Thanks to everyone who voted for us - you're all legends, your support means the world to me ❤️

🐸 @frogbyah as Best Restaurant

🍻 @lochandtyne as Best Pub

🦋 @uglybutterflybyah as Best Overall Experience

Couldn’t be prouder of my team for pushing harder than ever. Without your hard work, passion and commitment, amazing nominations like this could never happen. A massive congratulations to all the other nominees as well. Can’t wait to see you on 26th April for the awards!

We're coming into Spring now and that means veniso

We're coming into Spring now and that means venison is bang in season. We've got a sexy little venison saddle on the tasting menu at @lochandtyne and, with the tails and all the trim, we make this super vibrant venison tartare, dressed in horseradish and cured egg yolk, available as a starter on our A La Carte menu at @lochandtyne.

Using trimmings to make really tasty dishes - this is the sort of cooking I bloody love!

Super excited to be working with the @craftirishwh

Super excited to be working with the @craftirishwhiskeyco to create an exclusive pairing menu at @frogbyah. ☘️🥃

To celebrate St. Patrick’s Day and for one week only, we’ll be serving a super special Celtic inspired dish – ‘Celtic Cousins’ prepared with my favourite Scottish lobster, carrot and BBQ Pak Choi. It pairs perfectly with the unique port and chestnut flavours of @craftirishwhiskeyco ’s new release, The Taoscán.

Being Scottish, I’ve never worked with an Irish whiskey, but we are Celtic cousins at the end of the day and Taoscán is Gaelic for dram, so what a wonderful way to celebrate St. Patrick’s Day, which we’re turning in to St. Patrick’s Week with a glass of the best Irish whiskey I’ve ever tasted.

Great night at the #Incognito86 Vol. 01 event at @

Great night at the #Incognito86 Vol. 01 event at @nedsclublondon

What an incredible evening it was, discussing very crucial topics in hospitality and raising awareness on mental health within the industry. Well done to @tom_griffiths_, @incognito_group_ , @theburntchefproject, @countertalk, @pilotlightcampaign and @chefbradcarter and thank you to all involved for supporting such an important cause. So proud to be part of it ❤️

Also big thanks to the team at @ysl for styling me. Here’s proof that I do sometimes swap my shorts for something a little fancier. 😉

Super excited to be partnering with @restaurant_bo

Super excited to be partnering with @restaurant_box to bring our delicious @hamebyah Mother’s Day feast to your homes.

I’ve created a menu to treat all the incredible mums out there with some of my favourite dishes including my signature ‘Mother’ – a dish I created 8 years ago for my mum when she told me she was vegetarian on her way down to my first restaurant lunch. You all loved it so much that it has stayed on my menus since then.

As with @hamebyah, everything comes prepared by us, so you just have to finish it at home following our simple recipes. Surprise the most wonderful women in your life with a tasty dinner for 2-4 guests - I promise we won’t take any credit for it 😉

Order yours now via the link in my bio ❤️

So bloody impressed by my best mates @jonathanmcne

So bloody impressed by my best mates @jonathanmcneil and @chefstevenkerr and the whole team at @lochandtyne for being awarded 5* by @theaa_uk ⭐️

I honestly couldn’t be prouder of them for smashing it and making it the only five-star restaurant with rooms in Old Windsor.

My restaurant food along with my favourite British pub classics, nestled in the beautiful English countryside and with our cosy, yet luxury, bedrooms - perfect for a 5-star staycation. If you haven’t visited yet, get yourselves booked 😉

As you may know, I’ve been working with @thefeli

As you may know, I’ve been working with @thefelixproject for years now, a charity that saves good food from going to waste and transforms it into delicious, healthy meals for vulnerable people. #ZeroWaste is at the core of everything we do at my Restaurant Group, so I will always be supporting this incredible initiatives.

In celebration of #FoodWasteActionWeek they’ve just launched a new challenge to encourage people to cook banana recipes as it’s one of the most wasted foods in the UK. It blows my mind that roughly 1.4 million bananas are binned every single day!

So, for the #wasteisbananas challenge, I’ve given a cheeky twist to one of our super tasty desserts at @frogbyah. This is our caramelised white chocolate with a miso and banana parfait served with a delicious, salted banana ice-cream. 🍌

For something slightly easier, there’s our brown banana bread served with our signature chicken butter. The salty of the butter and sweetness of the bread work absolutely amazing together. 🤤

Would love to see what dishes you cook with bananas too, so make sure to tag me and @thefelixproject to help us spread the word.

Small changes can make a huge difference and together we can all do our part into reducing #FoodWaste

Shocked and honoured to win the Scottish region of

Shocked and honoured to win the Scottish region of @greatbritishmenu. Cooking alongside Stuart has been amazing. So much so that when I filmed this I booked into Stuart’s restaurant @aizle_edinburgh the next day.

It’s been an absolute pleasure to share the kitchen with these legends @skyechefmonty and Fraser Smith @angels_food_ . Thank you to @andioliver and all the judges @cheftomkerridge , @edgamblecomedy , @mowglistreetfood and @rorybremner1

Even though it’s a stressful competition I need to work on keeping it cool and handling the pressure a wee better. A lot of sorrys and cuddles were given from myself after tonight’s episode.

Can’t wait for the National finals, bring it on! 🙌

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