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

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!

Rum canelé, rhubarb jelly, miso fudge and salted

Rum canelé, rhubarb jelly, miso fudge and salted caramel bon bon.

These little beauties are how you finish your experience with us at @frogbyah and they are so worth the wait!

‘Cocoa nib, yuzu, dandelion root’ Cocoa nib s

‘Cocoa nib, yuzu, dandelion root’

Cocoa nib set cream, yuzu gel, buckwheat praline and feuilletine and a dandelion root ice cream. Does anyone love chocolate as much as I do? 🤤🍫

Thrilled to see so many of you enjoying our sexy l

Thrilled to see so many of you enjoying our sexy lobster roll kits available from @restaurantkits! 🦞

We’ve put together the most delicious and luxurious BBQ feast with this tasty take on a lobster roll. Expect lobster tail cured in wagyu beef fat, crayfish, fermented lobster brain mayo, little gem and soft brioche rolls to prepare one of my favourite summer treats. It also comes with all the essentials to cook a delish red pepper & tomato pesto and a super fresh potato salad.

Delivered nationwide so it can be prepared and enjoyed from the comfort of your own home. You can also add a bottle of my own-label sparkling wine for the ultimate home dining indulgence.

Order yours now at www.restaurantkitsuk.com

It was the @nationalrestaurantawards last night. I

It was the @nationalrestaurantawards last night. I'm absolutely over the moon that @frogbyah was awarded 26 in the UK - up almost 20 places from the last awards, 2 years ago. The progression of the restaurant and seeing how it has developed is absolutely incredible. A massive thank you to all all of the wonderful guests that we have had supporting us, making sure we've survived all of the ups and downs and being with us on every step of the journey.

And not forgetting my incredible team - I couldn't be more honoured to work with you all. Head Chef @cleversonderio has been with me since day 1 and I'm so proud to see him progress and really run the restaurant as his own. It's a mind-blowing experience to actually find out what the industry thinks about our restaurant and I'm so humbled to be amongst some of the most inspiring talents in the country. I'm so proud of the team, I'm so thankful for the industry and guest support and I'm genuinely just so happy.

Here's to many more years to come of @frogbyah

'Beef and herbs' - one of my snacks @frogbyah The

'Beef and herbs' - one of my snacks @frogbyah

These beauties are a bit of me - delicious A5 wagyu beef with fermented red peppers, served in a feuille de brick, finished with a kimchi emulsion that we make ourselves using cauliflower leaves, and garnished with chive blossoms and cornflowers.

It’s been a pretty amazing few weeks. Opening @u

It’s been a pretty amazing few weeks. Opening @uglybutterflybyah last week to receiving a banger of a review for @lochandtyne @gracedent in this week’s @guardian

Strawberry & gingerbread trifle
Lobster knuckle tart
The ‘mother dish’
Balmoral chicken
Cheese soufflé, pickled apple

@loch&tyne is all about banging, chilled pub food - playing on the Scottish and Newcastle theme, after all. I called it the Loch & the Tyne because that’s where I met my two best mates… @chefstevenkerr in Newcastle and @jonathanmcneil in St. Andrews, Scotland.
So proud of you lads smashing it - as well as the whole team there. I’m so so proud 🥰

This sexy little snack is 'egg and caviar' from th

This sexy little snack is 'egg and caviar' from the bar snacks menu at @evebarldn.

Mashed potato, whey butter sauce, cream cheese, salmon roe, chives and dulse. This one is bloody tasty and perfect with our cocktails – one of my personal favourites is ‘Tenshi & Diablo’, (angel in Japanese and devil in Spanish) our summer version of a Bloody Mary. Prepared with Polugar n1 vodka, @quiquiriquimezcal, @anchoreyes green, clarified tomato juice, soy sauce, sugar syrup, celery salt and pepper, served with togarashi powder and purple basil.

Salmon, caviar, crème fraîche, fennel pollen Th

Salmon, caviar, crème fraîche, fennel pollen

This is one of the naughty little starters we have at @lochandtyne. Smoked salmon (supplied by our friends @smokin_brothers), crème fraîche, burnt lemon gel and dusted in fennel pollen. Topped with diced cucumber, compressed in cucumber juice, croutons and, of course, my English caviar. Delish!

So great to have @frogbyah featured in the UK's to

So great to have @frogbyah featured in the UK's top 100 restaurants! Thank you @estrelladamm and @nationalrestaurantawards, we are absolutely thrilled and can’t wait to celebrate at the Estrella Damm National Restaurant Awards on the 16th August.

#NationalRestaurantAwards2021 #NRAs2021 #EstrellaDammUK

@cleversonderio @michal.janicek

Just before lockdown last year, my team & I were t

Just before lockdown last year, my team & I were talking about the direction of the company & where to open next. There was chat about Cornwall, Edinburgh, even Australia. It was so exciting but a few weeks later, the pandemic struck. My group, and many others, suffered massively and I was forced to permanently close my Hoxton restaurant.

The pandemic put me in a really emotional state and I struggled to see a way out. I almost saw my group collapse. I can honestly say this completely broke me.

With the support of my team, @chefstevenkerr @jonathanmcneil @nicgart @georgehersey @jamie_park1 @cleversonderio @michal.janicek, we fought to stay afloat & created @hamebyah which was the saving grace of my group. I am so thankful for my team - my family – who never gave up, and I’m overwhelmed by our guests who have consistently supported us. It has been genuinely heartwarming & words can't express how grateful I am. I owe you all everything.

When we saw some light at the end of the tunnel, my Group GM George revisited the idea of Cornwall. He introduced me to St. Ives and I fell in love. Having a restaurant on @carbisbayestate, one of the most beautiful places in the world, is a dream come true and we only have this because George wouldn't give up.

I am so proud that today I'm opening my second restaurant this year, with George running FOH & Jamie running the kitchen. @uglybutterflybyah showcases my passion – how I can educate, inspire & motivate a new way of thinking about sustainability & zero-waste.

Zero-waste food might not sound glamorous, because people's perception of zero-waste is scraps. But Ugly Butterfly shows that food waste can be utilised instead of being thrown away - using ingredients from our restaurant menu to form new dishes for our bar menu.

There is no such thing as an Ugly Butterfly. There is no such thing as food waste.

I'll be here for the whole of August. Come and see the incredible sea views from the restaurant & we’ll toast to the wonderful ingredients that we can find in this beautiful place.

'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

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