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
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Latest from Instagram

Pickled scallop, oyster emulsion Sexy little dis

Pickled scallop, oyster emulsion

Sexy little dish from @frogbyah

#tbt

Happy #InternationalChefsDay ! Big shoutout to al

Happy #InternationalChefsDay !

Big shoutout to all the incredible chefs in my restaurant group. Couldn’t be happier or prouder to work with such an amazing bunch of people. They are my chefs but they are also my best friends. Big shoutout to the legends that lead the way - Co Chef Proprietors @chefstevenkerr and @jonathanmcneil at @lochandtyne; Head Chef @cleversonderio and Sous Chef @michal.janicek at @frogbyah and Head Chef @jamie_park1 and Sous Chef @connor_blades at @uglybutterflybyah, I could never do this without you. Big love to you all and to everyone else in all of my kitchens, there’s far too many amazing people to name but you are all legends. ❤️

I know it's only October but I'm absolutely buzzin

I know it's only October but I'm absolutely buzzing for Christmas already - festive menus for my Restaurant and bar Group are ready to rock and roll 🎄

Check them out at the link in my bio and book now to spend Christmas with us. We need to go even harder this year to make up for the lack of festivities last year ! ❤️

Couldn't be more proud and grateful to have such a

Couldn't be more proud and grateful to have such amazing people around me in all of my restaurants and bars.

Massive shoutout to these two absolute legends, Head Chef @cleversonderio and Senior Sous Chef @michal.janicek, for smashing it at my flagship restaurant @frogbyah whilst I’ve been up and down from Cornwall to Windsor to London over the past few months. Big love to my Frog family 💚

‘Meadowsweet, apple, celeriac’ One of the fir

‘Meadowsweet, apple, celeriac’

One of the first desserts on our menu at @uglybutterflybyah, using what’s available locally. We created it using meadowsweet leaves from @trenowfields, as it grows wild around Cornwall, so it was easy for us to pick up on our team foraging trips.

Meadowsweet cake, apple and miso mousse, pickled apple balls, topped with milk ice cream, milk shards and garnished with cornflowers and astino cress. Super bloody delish.
🦋🦋🦋

‘Wagyu beef, ox tongue, onion, black mustard’

‘Wagyu beef, ox tongue, onion, black mustard’

One of our tastiest dishes at @frogbyah. The sexiest steak and chips I've ever seen.

‘Lobster Wagyu’ 🦞 This sexy beast appears

‘Lobster Wagyu’ 🦞

This sexy beast appears on all my menus in a variety of delish ways...

@frogbyah - We use Scottish lobster, cured in Wagyu beef fat (also from Scotland) for 24 hours and finished up on the grill.

@uglybutterflybyah – we use Cornish lobster, cured in retired dairy cow fat for 24 hours and finished up on the grill.

@lochandtyne – we poach a whole lobster and cook it in wagyu fat and serve it with courgette and basil puree, courgette flower, stuffed with prawn mousse, and lobster claw fried in tempura. We finish this dish with pickled courgette in anzu and serve it with a chive butter sauce. 🦞 🦞🦞🦞🦞🦞

‘Crab, grapefruit, cauliflower’ #throwback to

‘Crab, grapefruit, cauliflower’

#throwback to this sexy little dish from last year’s tasting menu at @frogbyah. Super fresh and tasty - should we bring it back? 👀

One of my favourite dishes at @frogbyah. ‘Pigeo

One of my favourite dishes at @frogbyah.

‘Pigeon, beetroot, pink peppercorn’ – beautiful pigeon breast from Yorkshire served with pickled blackberries, duck liver bonbon, salt-baked beetroot and confit pigeon leg. Finished off with delicious pigeon juice and served with our home-baked parker bread, which is stuffed with three different fillings - confit pigeon leg, pigeon offal and red onion chutney. Have you tried it yet?

Look at these sexy little beasts 🔥 My new snac

Look at these sexy little beasts 🔥

My new snacks at @uglybutterflybyah are bloody delish. ‘Beef & kimchi’, ‘Cheese doughnut 2.0’, ‘Potato & caviar’, ‘Crab, coronation’, ‘Cod, sturgeon’ and ‘Chicken leg Caesar’.

They are super tasty, super beautiful and cooked with seasonal and local ingredients. 💙

Honoured to be part of this year’s edition of th

Honoured to be part of this year’s edition of the @financialtimeslive NextGen Festival, a one-day event that tackles really important topics, with this year being all about travel.

I’ll be on the speaker’s panel on the 28th of October at 12.40pm talking about sustainability in the restaurant industry, what to look for in a restaurant when travelling and how I’ve incorporated zero-waste practices throughout my restaurant group. You can watch live at nextgen.live.ft.com.

#FTNextGen

At @uglybutterflybyah in Cornwall, one thing I’v

At @uglybutterflybyah in Cornwall, one thing I’ve noticed is that the seafood is hands down the best I’ve experienced. It’s so fresh that all we need to do is season the cod with a little salt and then steam it. It’s just so fresh and delicious. This simple little bad boy is cod with carrot and sea buckthorn purée, BBQ leaves. We finish it with a pickled lobster sauce that we make using the lobster bones from our beef fat lobster dish. Simple and I love it.

One of the sexiest snacks at @frogbyah . Savoury

One of the sexiest snacks at @frogbyah .

Savoury heart-shaped waffles served with my own @exmoorcaviar (the best ❤️) and topped with sturgeon emulsion. Pretty much me on a plate, to be fair.

Happy 4th birthday to @frogbyah ✨ Fuck me, it's

Happy 4th birthday to @frogbyah ✨

Fuck me, it's been a crazy few years - from terrible architects messing up the building on the opening to not having any power to half our kitchen for the first six weeks. Now, I couldn't be happier with how the place looks and we really are stronger than ever.

I'm so proud of every single person in my Group - the dedication to fight with me to make my dreams come true is second to none. 4 years is a bloody amazing achievement and @frogbyah has just been getting stronger and stronger since we began. It genuinely makes me so proud.

I want to thank all our amazing guests and supporters who have believed in what we do and followed us though both shit and success. And I couldn't be any more thankful for all the team who dedicate their careers to push and the sheer focus and determination they have to achieve our goals.

Basically, one massive thank you to everyone. Here is to another 4 years and beyond!

Love you all lots xxx

The simple Tomato 🍅 One of my fave little ingr

The simple Tomato 🍅

One of my fave little ingredients, peeled and semi-dried to really intensify the flavour, then dressed in a tomato, ponzu and horseradish oil. Garnished with lovely little flowers.

Small but mighty and on our tasting menu here at @uglybutterflybyah #stives #uglybutterfly

The thing a lot of people don’t know about my re

The thing a lot of people don’t know about my restaurant group is that it's an independent one.
We run it in the same way that we want to experience restaurants. That's why we are so full of personality.

To my left is @nicgart our group Executive Director and to my right is @Georgehersey my Group GM
We are looking for two more legends to join our senior team and help continue to grow our group and elevate our offering.

So, we. are. hiring.

💥 Group Operations Director & Bar Director 💥

These roles I would never usually hire for because I like to promote within but TBF both Nicola and George have been promoted to the top of the Group and this has now left two positions unfilled.

Every chef, FOH, bar and senior team member that believes in our ethos and pushes themselves to succeed every single day will always have my respect and be part of my family. I couldn’t do this without them and I’m so grateful to count on such talented, passionate and inspiring people.

Thanks to all their hard work and dedication, my Restaurant Group is able to continue to grow. I’m currently looking to hire an Operations Director and a Bar Director to grow with the Group and work closely with myself and my other senior Directors. The ideal candidate for both roles must be adept at finance, have previous experience working across a Restaurant / Bar Group, must be able to travel and must be passionate about everything we do.

To apply, please DM me or email careers@adamhandling.co.uk .

Looking forward to welcoming you to our legendary team!