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The Frog

Adam Handling’s career to date has included a number of positions at top restaurants, which led up to his title of Scottish Young Chef of the Year 2011. Adam went on to become a finalist in MasterChef: The Professionals in 2013, and winner of the British Culinary Federation’s Chef of the Year 2014. In 2015, Adam was awarded Scottish Chef of the Year, and in August 2016, he appeared on The Great British Menu representing Scotland.
Adam was until May 2016 Head Chef at ‘Restaurant Adam Handling at Caxton’ in St. Ermin’s Hotel, Westminster, with a menu designed to inspire and excite through inventive dishes that offer an ‘unexpected harmony’. Adam works with the finest ingredients and meticulous attention to detail which shines through in his menus, offering a wonderful complexity of flavour and texture. The restaurant was awarded ‘Best newcomer UK restaurant 2015’ in the Food and Travel Magazines Awards. The restaurant was also awarded a coveted three rosettes from the AA.
In June 2016, the first in a series of his own restaurants was opened, as a proof of concept, under the Adam Handling brand. ‘The Frog E1’ with 70 covers in Spitalfields reflects Adam’s distinctive style of cooking, with an informal menu of both small British tapas style dishes and a tasting menu, in a relaxed atmosphere, and has been a great success. After only two weeks from opening, The Frog E1 was awarded a Michelin recommendation, and was placed on the watch list.
A second 110-seat Frog is now planned to open in September 2017 at 34-38 Southampton Street, Covent Garden.

Project Tags

  • F&B
  • creative inspiration
  • London

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