Adam Handling

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 Handling
Born
Adam P Handling

(1988-09-17) 17 September 1988 (age 30)
Websitewww.adamhandling.co.uk

Adam Handling (born 17 September 1988) is a British chef and restaurateur.

Career

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.[1][2]

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.[3]

In September 2014, Handling officially opened 'Restaurant Adam Handling at Caxton' in Caxton Street SW1,[4] which has won three rosettes award from the AA.[5] 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.[citation needed] In October 2014, Handling published his first cookbook entitled Smile or Get Out of the Kitchen, with a foreword by Monica Galetti.[citation needed] In 2016, Handling started a range of olive oils and sherry vinegar called Olivia available to the hospitality sector.[6] In June 2016, Handling opened his first independent restaurant, The Frog in Spitalfields, London.[7][8] Handling was shortlisted for "Best Newcomer" at the Catey Awards 2017.[citation needed] Handling also appeared in series 11 of Great British Menu which aired throughout the summer of 2016, and Saturday Kitchen on 28 January 2017.[citation needed] In June 2017, Handling launched his own juice range called Black & White Press[9] that follows this philosophy. Alongside Black and White Press, Handling opened his own coffee shop and delicatessen, Bean & Wheat,[10] which carries the same no-waste philosophy as his other ventures. Opened in June 2017, the coffee shop is located in Spitalfields.

In September 2017, Handling opened the Frog Group's flagship restaurant, Frog by Adam Handling, on Southampton Street in Covent Garden.[11]

Restaurants

The Frog E1 restaurant opened in June 2016 as Handling's first independent venture and is located in Ely's Yard, Shoreditch.[12] 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.[citation needed]

In June 2017, Handling opened Bean & Wheat, aiming to eliminate food wastage in all Frog restaurants.[13] 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.

Black and White Press is a juice range launched by Handling, in June 2017. The juices were created to aid eliminating food wastage.[14]

Awards and honours

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".[citation needed] He has since been crowned the British Culinary Federation's "Chef of the Year 2014".[15] 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.[16] 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.

Bibliography

  • Handling, Adam; Galetti, Monica (1 October 2014). Smile or get out of the kitchen (1st ed.). Sheffield: Meze Publishing. ISBN 9780992898120.

References

  1. "Adam Handling – Head Chef at The Frog restaurant". Adam Handling – The Head Chef. Retrieved 23 October 2017.
  2. Rayner, Jay (14 December 2014). "Adam Handling at Caxton: restaurant review". The Guardian. ISSN 0261-3077. Retrieved 10 March 2016.
  3. "MasterChef: The Professionals 2013 – Steven Edwards, Adam Handling and". The Independent. Retrieved 10 March 2016.
  4. "Chef Adam Handling Gets Personal with his New Menu". Hospitality & Catering News.
  5. "Adam Handling".
  6. "Chef Adam Handling releases range of olive oils for hospitality". FoodBev. Retrieved 10 March 2016.
  7. "Home – The Frog Restaurant".
  8. Richardvines, Richard Vines. "London Hasn't Yet Discovered This Millennial Chef But Should".
  9. "Black & White cold pressed juices by Adam Handling". Black & White Presses. Retrieved 23 October 2017.
  10. "Bean & Wheat by Adam Handling – Sustainable delicatessens in London". Bean and Wheat. Retrieved 23 October 2017.
  11. "Frog by Adam Handling – An exciting new restaurant concept by Chef Adam Handling". frogbyadamhandling.co.uk. Retrieved 23 October 2017.
  12. "Home – The Frog Restaurant". thefrogrestaurant.com. Retrieved 23 October 2017.
  13. "Bean & Wheat by Adam Handling – Sustainable delicatessens in London". Bean and Wheat. Retrieved 23 October 2017.
  14. "Black & White cold pressed juices by Adam Handling". Black & White Presses. Retrieved 23 October 2017.
  15. BigHospitality.co.uk. "Adam Handling named BCF Chef of the Year 2014". BigHospitality.co.uk. Retrieved 10 March 2016.
  16. "Adam Handling announces cook book signings in Scotland". Citylicious®. Archived from the original on 11 March 2016. Retrieved 10 March 2016.
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