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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Adam Handling Chelsea
London's freshest culinary high note, Chelsea
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Ugly Butterfly
British food inspired by Cornwall
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Eve Bar
London's hottest cocktail bar, Covent Garden
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Cadogan’s by Adam Handling
An experience like no other
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Frog by Adam Handling
Flagship Restaurant, Covent Garden
Make a reservation

Cadogan’s by Adam Handling
An experience like no other
Make a reservation

Adam Handling Chelsea
London's freshest culinary high note, Chelsea
Make a reservation

Ugly Butterfly
British food inspired by Cornwall
Make a reservation

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

Latest from Instagram

'Lamb, pea, gem, Rachel' This little banger from

'Lamb, pea, gem, Rachel'

This little banger from @lochandtyne is salt chambered lamb rump with fresh peas, pickled baby gem and black radish. Finished at the table with Rachel - one of my favourite goat's cheeses ever! This is a great little dish from my Chef Proprietors @chefstevenkerr and @jonathanmcneil

‘Crab coronation’ – a sexy little snack at @

‘Crab coronation’ – a sexy little snack at @frogbyah

Made with thin and delicate filo pastry tubes that we fill with delicious Cornish crab white meat dressed with a mild curry emulsion and finished off with raisin puree and parsley powder. Simple yet absolutely delicious.

‘Octopus, tomato, harissa’ This super beauti

‘Octopus, tomato, harissa’

This super beautiful and equally delish dish from @lochandtyne created by Head Chef @chefstevenkerr is prepared with fresh heritage tomatoes, dehydrated and lightly grilled to intensify the flavour. We add tender chunks of octopus steamed in olive oil and dress it with a very rich and tasty sauce made with kimchi, ponzu, rice wine vinegar and harissa. Finished off with crème fraiche to complete a perfect summer dish.

‘Black Cod', out-take on using all the wonderful

‘Black Cod', out-take on using all the wonderful skin and liver to make this sexy little snack on the @frogbyah menu.

These bad boys are crispy waffles, filled with smoked cod's roe, garnished with sea water gel made from the dulse water and topped with tajine flowers. Delish ! 🐟

‘Monkfish, cauliflower, kimchi’ One of the t

‘Monkfish, cauliflower, kimchi’

One of the tastiest dishes available soon at @uglybutterflybyah, prepared with seasonal and local produce.

If you haven't yet, book your table now at the link in my bio, can't wait to see you all on the 4th of August 🔥

This little number is our pre-dessert at @frogbyah

This little number is our pre-dessert at @frogbyah and it’s served right before your dessert of choice as a palate cleanser.

Expect a 'citrusy' and refreshing apple and marigold sorbet served with a lemonade foam. 🍏 🍃 🍦

‘Lobster, Red Pepper, English Wasabi’ We pre

‘Lobster, Red Pepper, English Wasabi’

We prepare this tasty and super fresh @frogbyah starter using all the trimmings of our ‘Lobster Wagyu’ dish, dressed with a red pepper pesto and English wasabi for extra flavour.

Had such a fun time on Saturday Kitchen this morni

Had such a fun time on Saturday Kitchen this morning.

This is my absolute favourite way to showcase lamb, utilising all parts of the ingredient.

We make a kind of haggis with all the lamb offal and meat trim, use the lamb bones to make a sauce that’s packed full of flavour and then the lamb fat can be used for cooking the vegetables. It’s all about the lamb and making the most of that incredible ingredient.

Lovely to meet Sarit & Itamar @honeyandco and @vicknhope and, of course, it’s always a pleasure to see the legend that is @angelacooking and the talented @ollysmith 🍷

We all know one of my favourite things in the sea

We all know one of my favourite things in the sea is Scottish lobster. 🦞

This little tart is on the Sunday lunch menu at @lochandtyne . It utilises all the lobster knuckles and body and is baked in a kimchi custard.

The bones are pickled and used on another dish on the menu there. Zero-waste cooking is so easy and you can still be as creative - you just need to respect every ingredient that comes into your kitchens. And this one is absolutely delish ! 😍

Cod, lobster bolognese, caviar I love utilising a

Cod, lobster bolognese, caviar

I love utilising as much of each ingredient as possible. It’s like a challenge that always leaves us with the most amazing creations. For this amazing dish, we use all the leftover trimmings from our Lobster Wagyu to prepare a bolognese and the sauce from the langoustine to prepare a sexy sauce. The steamed fillet of Cornish cod is cooked in seaweed and lobster sauce and topped with my own @exmoorcaviar and spring onion oil.

You can try it now at @frogbyah!

I love hospitality, I genuinely can’t see myself

I love hospitality, I genuinely can’t see myself doing anything else.
The buzz, the family-style environment and that incredible feeling at the end of service when you look up at the chef beside you or the waiter on the other end of the pass, fist bump them and immediately know that we absolutely smashed service!

As everyone is aware, for some reason, it is getting harder and harder to find people to work in the hospitality sector. Is it the stupid (in my opinion) decision of Brexit or the fact that, after a year long lockdown, people just don’t want to work the hours anymore?

For me, I think it's a bit of both. The hours are a difficult one to change - people need to be fed for both lunch and dinner so, as much as it's great to work only a few hours a day, it's very difficult to be the reality.

But, what I like to think we do well in of all our kitchens, is offer that real family and security approach to our teams. Myself and my senior team are literally always there for anyone. Whether you work for us or not, if you need help and advice, or even just a hug, we are always super happy to help.

There is a big reason that we don’t recruit for senior staff in our restaurants - they are always guys and girls that have come up the ranks with us because we find it just so important to promote within. It's helping and teaching someone to reach their full potential that is honestly the most rewarding feeling in the world for me.

People always ask, how can you open a restaurant and it just work? I make it quite clear it's not me that does that. It's the amazing legends that I have behind me on the pass. These are the ones that push me to become a better chef, they are the guys and girls that inspire me. The positivity, sheer humbleness and love for one and other - it's honestly so beautiful to experience.

There is so much darkness out there, for a large number of reasons, I'm sure, but it's my team who really bring the light.

The main point to this is to push the recruitment for all my places but particularly my new restaurant in St. Ives, Cornwall @uglybutterflybyah. 🦋

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There's only one way to start a meal and that's wi

There's only one way to start a meal and that's with snacks at @frogbyah . These little bad boys are all as tasty as each other and they don't just look the part, they're packed full of flavour too.

Favourite? I'll tell you mine, if you tell me yours….

Happy #FathersDay to all the dads out there ❤️

Happy #FathersDay to all the dads out there ❤️

Love this little dude!! Hope everyone’s having a great day.

Pigeon, beetroot, pink peppercorn. This beautiful

Pigeon, beetroot, pink peppercorn.

This beautiful little pigeon breast is from Yorkshire and is a main on our A la Carte menu at @frogbyah . We serve it with pickled blackberries, a duck liver bonbon, salt-baked beetroot, and a confit pigeon leg. Finished with a rich pigeon jus and our homebaked parker bread stuffed with confit pigeon leg, pigeon offal and chutney, this dish really utilises all parts of the bird. There's so much work that goes into every little detail of this dish and, when all elements are combined, BOOM. It's bloody delish and one of my favourites. 💥

Happy sustainable gastronomy day Sustainable coo

Happy sustainable gastronomy day

Sustainable cooking often refers to local food, knowing where the ingredients come from, encouraging small producers or eating seasonal fresh ingredients. A very important part of sustainable cooking is teaching – giving your team an understanding of why we should cook sustainably. Once they appreciate the reason, it will come naturally to them.

We're all about fresh, seasonal, and local produce. Share with myself and @nespresso a snap of your own vegetable/fruit garden and get a chance to win one of my branded aprons and a Nespresso machine.

@nespresso
#NespressoEditions
#SustainableGastronomyDay
#ad

It’s been an absolute honour to be at @carbisbay

It’s been an absolute honour to be at @carbisbayestate this week cooking for the team leaders at #g7summit . It makes me so proud to have been able to make sustainable dishes and promote zero-waste, yet luxury, food at an event focusing on discussing climate change. Thanks for having myself and my legends of a team @jamie_park1 @connor_blades @georgehersey @jermainegc89 @tsheseltine - what an experience it’s been. Bring on @uglybutterflybyah opening 2nd August - I genuinely can’t wait to see you all there !