Adam Handling - Chef / Owner

Frog by Adam Handling
Flagship Restaurant, Covent Garden
Make a reservation
The Loch & The Tyne
Restaurant | Pub | Rooms
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."
Eve Bar
London's hottest cocktail bar, Covent Garden
Make a reservation

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

Roasted monkfish, cauliflower, lemon balm’ – t

Roasted monkfish, cauliflower, lemon balm’ – this sexy beast is on our menu at @uglybutterflybyah

Cauliflower is one of my favourite vegetables and I love how this dish utilises all parts of this incredible ingredient. BBQ’d monkfish tail served with roasted cauliflower heart, cauliflower pickles, cauliflower puree and crispy cauliflower leaves, finished with lemon balm (from our friends at @trenowfields) sauce and garnished with these beautiful little sea herbs.

When I drive down that hill to @uglybutterflybyah,

When I drive down that hill to @uglybutterflybyah, I can feel all my troubles washing away 💙

Do you want to know why I called it @uglybutterflybyah? Because there’s no such thing as an Ugly Butterfly, in the same way there’s no such thing as food waste.

You all know how important sustainability is within the ethos of all my restaurants and it really shines through at Ugly Butterfly. It's all about sustainable, local luxury - always cooking with a zero-waste approach, working with some incredible suppliers so that we can use the best local produce to give you the most memorable dining experience, with the most ridiculously beautiful view you've ever seen.

We’ve now been open for over 3 months and I couldn’t be prouder of what we have created in this absolutely stunning place on @carbisbayestate.

Thanks so much to everyone who has come to visit us since we opened - super grateful for your support, as always. And big thanks to the team that keep pushing every day and are all really smashing it.

Literally can't wait for Xmas and New Year's here - let's have a party ! 🦋

Big love to the legends at @whitemirrostudio for this epic video ❤️

I’m so proud of my good mate @svenhansonchef on

I’m so proud of my good mate @svenhansonchef on opening a restaurant offering what I can only describe as one of the best meals I’ve had in a while @oxeyerestaurant in Embassy Gardens.

My meal I had there was nothing short of spectacular. We even finished the meal with @kaeshibata_ amazing @cartografiechocolate

The restaurant isn’t big and I know that when people start to find out about this hidden gem, it will be even harder to get into.

Only opened recently and well worth a @michelinguide ⭐️ … in my humble opinion.

But, really Sven, really well done to you and your incredible team for a bloody knock out meal!! Lots of love and all the best for your super bright future!!!

10 years ago I competed back in @worldycyw - time

10 years ago I competed back in @worldycyw - time really flies, doesn't it?! What a way to celebrate, though - being this year’s Head Chef judge at the @worldycyw alongside Head Waiter judge @king4eva . Being on the judging panel for an incredibly prestigious competition that’s all about the next generation of talent has been an honour for me and I'm really super humbled. Inspiring young people and helping them achieve their full potential is something I’m hugely passionate about and it was just so great to have been involved!

I didn’t have voting rights in the competition as two of my team were in the final ten, so it makes it even more special that my fellow judges picked @Connor_Blades as the winner. Connor really cares about the industry, cooks amazing dishes and works beautifully in a team. I always think of the relationship between chefs and waiters as being quite romantic, and the partnership he created with the waiter team was inspiring. Connor Blades is the future of hospitality, and I know for a fact that he’s the future of my restaurants.

Christmas is just round the corner. I can’t wait

Christmas is just round the corner. I can’t wait.
This little fella will be on @frogbyah Christmas menu
'Duck, beets, pink peppercorn'

For the first time ever in the group we are opening some of the restaurants for Christmas Day.
@uglybutterflybyah - on the most beautiful beach on the Carbis Bay Estate
@lochandtyne - with its outside grotto and roaring fires.
I can’t wait! So where are you spending it?

‘Bread and chicken butter’ It’s developed it

‘Bread and chicken butter’
It’s developed itself over the years.

Does anyone know where it came from?

It’s from the memory of my sister @marthe.hastie

My sister, the fussy eater that she is, would only want roast chicken every family Sunday lunch. But Mondays were my favourite - leftover roast chicken in a white, floury Scottish bun with loads of salted butter. Delish! This is my take on the happy memories of that Monday morning roast chicken sandwich.

Food needs to come from emotion… and non other than the legendary @massimobottura taught me that fact many years ago.

Now, my food is only created with some sort of memory and feeling I’ve had in my life.

‘Salt- aged duck, quince, beetroot’, at @uglyb

‘Salt- aged duck, quince, beetroot’, at @uglybutterflybyah.

Pan roasted dry aged Creedy Carver duck from @udale_speciality_foods served with beetroot from @trenowfields, a tasty ketchup made from all the cuts and trimmings and poached and roasted quince. It’s finished with salt-aged baby beetroot leaves and crispy red kale. It comes with chips and a delicious sauce made using all the trimmings from the duck. And oh yeah some @wiltshire_truffles to top it off 🙊🦋

Christmas is just around the corner and you really

‘Cornish crab, apple, jasmine’ served at @ugly

‘Cornish crab, apple, jasmine’ served at @uglybutterflybyah

Delicious crab tart prepared with roasted seaweed and filled with Cornish white crab meat dressed in a tasty oil made from the crab shells. Finished with little sea herbs right from the beach front and fresh edible flowers from @trenowfields farm.

Just take a look at these stunning snacks - @frogb

Just take a look at these stunning snacks - @frogbyah, @uglybutterflybyah and @lochandtyne ❤️
We love to start every meal with all sorts of little exciting bites. Which restaurant does which snacks?

I'm super honoured to have been shortlisted for @S

I'm super honoured to have been shortlisted for @ScottishPowerHQ's Green Power List for the @cop26uk. It’s incredible to see that more green initiatives are being noticed and I couldn't be more proud to have my restaurant group recognised in this list. We’ve been strongly pushing zero-waste practices throughout all my restaurants and bars, working towards more sustainable hospitality, and we hope to see this reflected more and more in the industry.

Come on hospitality, we have the power to make a change!

I can’t bloody wait for next month so you can al

I can’t bloody wait for next month so you can all try our festive menus across my restaurants. Our new delish dishes will be available throughout November and December and, the best thing is, we're also open for Christmas Day at @lochandtyne and @uglybutterflybyah this year. There are tonnes of parties not to be missed, so book now through the link in my bio and celebrate the festive season with me and the team.

Oyster and caviar - going on the menu tonight @fro

Oyster and caviar - going on the menu tonight @frogbyah 🐸

We steam these giant oysters for one minute and then remove the pearl, turn the oyster skirt into an emulsion and barbecue the oyster pearl. We then finish with lemongrass sauce and BBQ’d lemons and top it with our own blend of @exmoorcaviar

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 ! ❤️