Michelin-starred Chef Adam Handling started out at Gleneagles aged 16 where he was the first ever apprentice chef, before becoming Fairmont’s youngest ever Head Chef.

He was named Restaurateur of the Year in the British GQ Food and Drink Awards 2020, before earning his first Michelin star at his flagship restaurant, Frog by Adam Handling, in 2022.

Passionate about the best quality British ingredients and sustainability, Adam’s dishes start with careful sourcing of top quality, seasonal ingredients, prepared to bring their true flavour to life, with no food waste.

In 2016 The Frog E1 opened. Adam’s first restaurant, and In September 2017, he opened his flagship Frog by Adam Handling and Eve Bar in Covent Garden. 

In May 2021 Adam opened his first venue outside of London a pub and restaurant with rooms, The Loch & the Tyne, in Old Windsor. Rooted in ‘Sustainable British luxury, it was included in The Sunday Times ‘Best Places to Stay’ 2021, Highest New Entry in the Estrella Damm Top 50 Gastropub Awards 2022, has recently been awarded 5-stars from the AA, plus Best Pub for Food in the Great British Pub Awards 2023.

Ugly Butterfly, Adam’s most sustainable brand, opened in Carbis Bay in August 2021. The menus are as elevated and theatrical as at Frog by Adam Handling and use ingredients sourced from in and around Cornwall. The Ugly Butterfly bar uses trims and offcuts from the ingredients used in the restaurant to create delicious drinks and bar snacks.

Adam has made numerous TV appearances including Saturday Kitchen Live, Great British Menu where he was made Champion of Champions in 2023 and judging on amateur MasterChef and MasterChef: The Professionals.

Adam recently published a collection of three recipe books telling his story, the journey of his restaurant group, the road to his first Michelin star, and the ethos of sustainability that underpins it all, encompassing everything that Adam, and his restaurant and bar teams have learned and developed over the years.