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  • Home
  • Restaurants & Bars
    • Frog by Adam Handling – Covent Garden
    • Eve Bar – Covent Garden
    • The Loch & the Tyne – Old Windsor
    • Ugly Butterfly – Cornwall
    • Adam Handling Chelsea – Chelsea
    • Afternoon Tea at Cadogan’s by Adam Handling – Chelsea
  • Hame
  • Gifts
  • Merchandise
  • Recipes
  • Private Events
  • News
    • Press
    • Press Archive
    • Gallery
  • About Us
    • About Adam
    • About the Group
    • The Team
    • Videos
  • Contact
Open
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.
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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. 💥
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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
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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 !
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I couldn't be more honoured to be cooking for all I couldn't be more honoured to be cooking for all of the leaders at the #g7 summit at @carbisbayestate this week. It really is an epic career moment to be able to showcase my sustainable menu at an event dedicated to discussing climate change. I am utilising all parts of ingredients, so some of my dishes may not be what the world leaders are used to but they would never know from the dish itself that it's zero-waste. Any food remaining at the end of the summit will be donated to @faresharesouthwest , in partnership with @thefelixproject . It makes it all the more special that the summit is at the setting of my new restaurant and bar @uglybutterflybyah , opening on 2nd August, that focuses on Sustainable | local | luxury
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It absolutely melts my heart over the amount of su It absolutely melts my heart over the amount of support I've received over the last year and a half. I genuinely couldn't be any more blessed to have such a loyal following of guests and an outstanding team of legends who make this group what it is and what it continues to grow to be.  It's so exciting to be opening a new stunning restaurant and bar on the beautiful coast of St. Ives @carbisbayestate  🌊🦋 The concept for my new place is sustainable | local | luxury , with an emphasis on British food inspired by Cornwall.  It's an open kitchen, like all my other places, so I'll be there the whole month of August to welcome you here and have a drink with you on the beach ! 🌊🦋 👨‍🍳
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Balmoral chicken, asparagus, pickled garlic stem. Balmoral chicken, asparagus, pickled garlic stem. The main event on the @frogbyah tasting menu This little beauty was created by the inspiration of one of my fave chefs and my love for Scotland. Poached chicken, topped with haggis, fennel pollen and lemon thyme. Purée of asparagus and a simple steamed spear Finish this bad boy off with a roasted chicken sauce My favourite dish on the tasting. I bloody love it. It just makes me want to run around in my kilt and shout FREEDOM 🏴󠁧󠁢󠁳󠁣󠁴󠁿 . . . . . . . . . #food #foodporn #creative #instafood #gastroart #adamhandling #culinaryart #staffcanteen #chefsroll #expertfoods #foodie #delicious #eating #foodpic #foodpics #eat #hungry #foodgasm #eeeeeats #foods #chefslife #chefstalk #theartofplating #chefsofinstagram #foodgasm #foodstarz_official #gbchefs #truecooks #foodstarz #chefsofinstagram
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Roasted cocoa nib, yuzu and dandelion root ice cre Roasted cocoa nib, yuzu and dandelion root ice cream - dessert course on my tasting menu at @frogbyah I’m a massive fan of chocolate - it’s one of my favourite ingredients, one to eat any time of the day. Roasted cocoa nib set ganache, with a tempered chocolate shard, hiding roasted buckwheat, topped with yuzu gel and an uber tasty dandelion root ice cream. Simple but utterly delish 🤤 🍫 😍 #chocolate . . . . . . . #food #foodporn #creative #instafood #gastroart #adamhandling #culinaryart #staffcanteen #chefsroll #expertfoods #foodie #delicious #eating #foodpic #foodpics #eat #hungry #foodgasm #eeeeeats #foods #chefslife #chefstalk #theartofplating #chefsofinstagram #foodgasm #foodstarz_official #gbchefs #truecooks #foodstarz #chefsofinstagram
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Scottish langoustine, scallop, lemongrass A clas Scottish langoustine, scallop, lemongrass A classic @frogbyah starter on the a la carte menu. These little beasts come from my friend Serge at @bethnal_green_fish and are BBQ’d, whilst being brushed in beef fat. Served with a cannelloni made from the coral and roe of the scallop and filled with a scallop mousse and all the lango trimmings, with ginger and lemongrass. We don’t waste any part of these little beauties. The sauce is lemongrass and kaffir lime and ridiculously addictive. One of my all time fave ways to cook shellfish! Simple Delish What more does one want?! 🦞 🦞
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All about the humble pea. One of our snacks on th All about the humble pea. One of our snacks on the @frogbyah tasting menu. This little one is just so lovely to make and looks really pretty. Pea, fennel, wild garlic Pea panna cotta dipped in pea juice, compressed peas in wild garlic oil and garnished with leek and fennel flowers. This is definitely Spring in a mouthful.
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Spring is my favourite time of year because delish Spring is my favourite time of year because delish ingredients like lamb, wild garlic and peas are bang in season. This sexy little number is on the a la carte at @frogbyah Stuffed lamb saddle with wild garlic & sweetbread mousse, morel mushrooms and wild garlic purée. Don’t you think that sometimes it’s just the simple things in life that make you happy? #coventgarden #lamb #wildgarlic #morels #spring 🐑
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Today is the day we open @lochandtyne for the very Today is the day we open @lochandtyne for the very first time. I’m so excited for the future of this place. It’s our first outside London (definitely won’t be our last...) The amazing thing about this venue is it’s a restaurant | pub | rooms and we are pushing hard to make it one of the most sustainable pubs in the country! I couldn’t be more proud to be giving the reins of this place to my two best mates @chefstevenkerr and @jonathanmcneil - you guys bloody rock! See you all soon and good luck to everyone in the industry today - I’m sure all of your openings/reopenings will be a major success!! #oldwindsor #newopening
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New of the @frogbyah menu This stunning little d New of the @frogbyah menu This stunning little dessert - blueberries / juniper / white chocolate & yogurt. Fermented little blueberries with a sour blueberry jam, white chocolate shards with a juniper sorbet, topped off with all the blueberry juices dried out and used as a crisp. No waste here! Super light and super tasty. #pastry #dessert #chocolate #blueberries
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So excited that we will be reopening @frogbyah in So excited that we will be reopening @frogbyah in 3 days time ! I’m so excited to show you all the changes we have made. - Brand spanking new private dining room. Sexy little restaurant refurb and the thing I’m most excited about... Banging new menu. We have used the negatives of lockdown to think positively. We have used this time to go back to basics and really cook personally. So, this menu, for me is the best menu yet! Having these two @cleversonderio @michal.janicek by my side to cook the best food we can is an absolute honour! - along with the whole team. See you soon you beautiful people! I’ve got the bubbles on ice...
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Great weekend in my favourite place! Perfect to es Great weekend in my favourite place! Perfect to escape london! @carbisbayestate I miss you already ❤️ #carbisbayhotel #carbisbay #cornwall #stunning #beach #stives #beautiful
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BIG NEWS BRAND NEW RESTAURANT | PUB | ROOMS  COMI BIG NEWS BRAND NEW RESTAURANT | PUB | ROOMS  COMING SOON This is my first venture outside London and it's one I'm super excited to tell you all about. It's a restaurant and pub with bedrooms - a lot to take in, right? I know... It's ultra British luxury and my vision for this place is to be one of the most sustainable pubs in the UK. Nestled in the stunning countryside of Old Windsor, chilled and beautiful - then we come along and shake things up slightly (come on, you all know me by now)! It's open 7 days a week, every day of the year, with all day-dining and an eco beer garden in the back. We have our own vegetable gardens, orchard and flower beds and an area for composting our biodegradable waste. The water used in all of our sinks will be recycled as toilet water, minimising water waste and solar panels, installed on the roof, will reduce our electricity consumption.  You might think The Loch & the Tyne is a bit of a weird name for a new restaurant but there's an important reason behind it, I promise. A core ethos behind my group has always been the development of my team and so I'm super proud to announce that @chefstevenkerr, former Group Exec Chef and @jonathanmcneil, former Head Chef at @adamhandlingchelsea , will be the Co-Chef Proprietors of @lochandtyne. Steven and Jonny have both worked for me for over 10 years and it's great to be able to give them their opportunity to really shine. I first met Steven in Newcastle in 2008 and Jonny in St. Andrews in 2010. There we have it, The Loch & the Tyne is born! I’ve always dreamed of having a pub as part of the group and to have Steven and Jonny, who have both worked with me for such a long time, at my side is such a great feeling. They aren’t just my team, they’re my best friends and have helped me to build my restaurant group. I’ll be visiting them every Sunday for a roast and a pint! We open our doors on 17th May and I can't wait to see you all there. Love, Adam X
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Reservations

Frog by Adam Handling - Covent Garden

Eve Bar - Covent Garden

Adam Handling Chelsea

Afternoon Tea at Adam Handling Chelsea

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