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Adam Handling (born 17 September 1988) is a British chef and restaurateur. Handling started his culinary training aged 16 as the first apprentice chef at Gleneagles Hotel in Scotland. He then went on to work in London before heading his first brigade as Sous Chef at the Malmaison Hotel in Newcastle. He then moved back to Scotland to become the Fairmont group's youngest ever Head Chef at the Fairmont St Andrews. Handling took on the role of Head Chef at St. Ermin's Hotel in St James's Park, where he led a team of 22. From there, he entered and became a finalist in Masterchef, the Professionals 2013.
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Adam P Handling
(1988-09-17) 17 September 1988 (age 30)
Adam Handling (born 17 September 1988) is a British chef and restaurateur.
Handling started his culinary training aged 16 as the first apprentice chef at Gleneagles Hotel in Scotland. He then went on to work in London before heading his first brigade as Sous Chef at the Malmaison Hotel in Newcastle. He then moved back to Scotland to become the Fairmont group's youngest ever Head Chef at the Fairmont St Andrews.
In September 2014, Handling officially opened 'Restaurant Adam Handling at Caxton' in Caxton Street SW1, which has won three rosettes award from the AA. One year on from opening restaurant 'Adam Handling at Caxton', it won the title of 'Best newcomer UK restaurant 2015' in the Food and travel Magazine Awards. In October 2014, Handling published his first cookbook entitled Smile or Get Out of the Kitchen, with a foreword by Monica Galetti. In 2016, Handling started a range of olive oils and sherry vinegar called Olivia available to the hospitality sector. In June 2016, Handling opened his first independent restaurant, The Frog in Spitalfields, London. Handling was shortlisted for "Best Newcomer" at the Catey Awards 2017. Handling also appeared in series 11 of Great British Menu which aired throughout the summer of 2016, and Saturday Kitchen on 28 January 2017. In June 2017, Handling launched his own juice range called Black & White Press that follows this philosophy. Alongside Black and White Press, Handling opened his own coffee shop and delicatessen, Bean & Wheat, which carries the same no-waste philosophy as his other ventures. Opened in June 2017, the coffee shop is located in Spitalfields.
The Frog E1 restaurant opened in June 2016 as Handling's first independent venture and is located in Ely's Yard, Shoreditch. The restaurant aims to showcase Handling's cooking style, combining modern British flavours with a variety of advanced cooking techniques to enhance meticulously-sourced ingredients. Following the success of The Frog E1, Handling opened the Frog by Adam Handling, in September 2017.
In June 2017, Handling opened Bean & Wheat, aiming to eliminate food wastage in all Frog restaurants. The shop is located on Artillery Passage in Spitalfields and was created to replicate the culinary innovation found in The Frog E1 but in a more casual setting.
Handling won an Acorn Award in 2013 and was the youngest person to be tipped by the Caterer magazine as one of the "30 under 30 to watch". He has since been crowned the British Culinary Federation's "Chef of the Year 2014". Handling won the overall title at the Scottish Chef of the Year Awards in 2015 after winning best dessert with his chocolate, orange and caramel dessert at the event in Glasgow. In 2017, The Frog E1 won two awards 'London Restaurant of The Year' and 'UK Best Restaurant of The Year' at the Food and Travel Magazine Awards 2017.