Chef Adam Handling’s culinary journey started at Gleneagles where he was the first ever trainee chef, before he went on to become Fairmont’s youngest ever Head Chef, culminating in winning Scottish Young Chef of the Year 2011.
Adam has since been awarded Scottish Chef of the Year 2015, Newcomer Restaurant of the Year in the Food and Travel Reader Awards 2015, as well as the British Culinary Federation’s Chef of the Year 2014.
In 2014, he opened ‘Adam Handling at Caxton’ in Caxton Street SW1, which was awarded a coveted three rosettes from the AA. He was the youngest person to be tipped by the Caterer magazine as one of the ‘30 under 30 to watch’ in the 2013 Acorn Awards.
In June 2016, Adam opened his first independent restaurant, The Frog E1 in Ely’s Yard, Shoreditch. The restaurant has since garnered rave critical reviews, and was listed in Bloomberg’s roundup of London’s 11 best restaurants of 2016, Hot Dinners’ best new London restaurants to open in 2016, The Caterer’s top 10 restaurant openings of 2016, The Handbook’s pick of the best new venues to open in 2016, The London Economic’s best London restaurant openings of 2016 and Square Meal’s list of 2016’s best new London restaurants. Most recently, The Frog E1 was voted ‘Best Restaurant of the Year – London’ and overall ‘Best Restaurant of the Year’ in the 2017 Food & Travel Reader Awards.
A highly accomplished chef, Adam Handling brings his love of intense flavours and delicate techniques to his kitchen. His beautifully presented dishes start with careful sourcing of top quality, seasonal ingredients, prepared in a number of different, creative ways to enhance their inherent properties and deliver real depth of flavour and harmony.