SEASON 1, EPISODE 11
In this episode Justine interviews British Chef Adam Handling as he shares his favourite comfort food and just how he navigated the hurdles of the pandemic and his brilliant new cookbook too.
Michelin-starred Chef Adam Handling started out at Gleneagles 16 years ago, where he was the first ever apprentice chef, before he went on to become Fairmont’s youngest ever Head Chef. Adam has a number of impressive awards under his belt, including Scottish Chef of the Year, British Culinary Federation’s Chef of the Year, Chef of the Year in the Food & Travel Awards. Adam was (and still is) the youngest person to be one of the Caterer’s ‘30 under 30 to watch’ in the 2013 Acorn Awards. Adam was named Restaurateur of the Year in the British GQ Food and Drink Awards 2020.
In 2017, Adam opened his flagship restaurant and bar, Frog by Adam Handling and Eve Bar in Covent Garden. Eve Bar was awarded ‘Cocktail List of the Year’ at the 2019 National Restaurant Awards, and then earning his first Michelin star here in 2022.
In May 2021 Adam opened his first ever venue outside of London, The Loch & The Tyne, a restaurant, pub, and rooms in the countryside of Old Windsor.
The latest opening was Ugly Butterfly in 2021, at the Carbis Bay Estate, offering British food, inspired by Cornwall. In keeping with both Adam’s and the Estate’s ethos, there’s a strong focus on sustainability.
Adam Handling Restaurant Group is committed to fighting food waste and has teamed up with a number of core charities, including The Felix Project and Quintessentially Foundation.
Saturday Kitchen Live, Great British Menu and judging on amateur MasterChef and MasterChef: The Professionals.
You can follow Adam below to stay tuned and inspired with all he has going on ahead.
Chef Adam Handling is Chef/Owner of Frog by Adam Handling
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