London


<p>The summer&#8217;s looking busy for Michelin-starred chef Adam Handling MBE. Not only has he just opened a <a href="https://london.muddystilettos.co.uk/eat-out/restaurant-news/" target="_blank" rel="noreferrer noopener">chocolate shop</a> in the capital while simultaneously running his fleet of restaurants <a href="https://www.frogbyadamhandling.com" target="_blank" rel="noreferrer noopener">Frog by Adam Handling</a>, <a href="https://www.lochandtyne.com" target="_blank" rel="noreferrer noopener">The Loch &amp; the Tyne</a> in Old Windsor and <a href="https://www.tartanfoxpub.co.uk" target="_blank" rel="noreferrer noopener">The Tartan Fox</a> and <a href="https://www.uglybutterfly.co.uk" target="_blank" rel="noreferrer noopener">Ugly Butterly</a> in Cornwall, but he&#8217;s also introducing a new two-star, four-hands dinner series with his foodie friends. </p>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="683" height="1024" src="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/05/Adam-Handling-credit-Yoxman-UK-683x1024.jpg" alt="Adam Handling" class="wp-image-10880" srcset="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/05/Adam-Handling-credit-Yoxman-UK-683x1024.jpg 683w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/05/Adam-Handling-credit-Yoxman-UK-200x300.jpg 200w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/05/Adam-Handling-credit-Yoxman-UK-768x1152.jpg 768w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/05/Adam-Handling-credit-Yoxman-UK.jpg 1000w" sizes="(max-width: 683px) 100vw, 683px" /><figcaption class="wp-element-caption">Image: Yoxman UK</figcaption></figure>



<p>Over the next few months, Adam will be welcoming some of his favourite UK, two Michelin-starred chefs into the kitchen of his award-winning Frog by Adam Handling restaurant in Covent Garden. We&#8217;re talking the likes of chef Angelo Sato from <a href="https://www.humblechickenuk.com" target="_blank" rel="noreferrer noopener">Humble Chicken</a>, Michael Viljanen from <a href="https://chapteronerestaurant.com" target="_blank" rel="noreferrer noopener">Chapter One</a> in Dublin, chef Aktar Islam from <a href="https://opheem.com" target="_blank" rel="noreferrer noopener">Opheem </a>in Birmingham and Stephen McLaughlin from <a href="https://www.andrewfairlie.co.uk" target="_blank" rel="noreferrer noopener">Restaurant Andrew Fairlie Gleneagles</a> in Scotland. </p>



<p>Sounds like quite the summer, but happily the busy chef still had five minutes to chat all things culinary with Muddy. </p>



<h2 class="wp-block-heading" id="h-your-first-job-in-a-kitchen-nbsp"><strong>Your first job in a kitchen?&nbsp;</strong></h2>



<p>When I was 16, my mum gave me a choice &#8211; get an apprenticeship and leave school or stay in school and go to university. I really didn&#8217;t enjoy school, so I chose the apprenticeship as my way out. When I joined as an apprentice at Gleneagles, a historical five-star hotel in Scotland, I became inspired by food, luxury and the culture and family feel of the kitchen.</p>



<p>The brilliant late chef Andrew Fairlie took me under his wing – he was an amazing mentor and I fell in love with the camaraderie, the teamwork, the passion, the fire, the adrenaline and then my love for experiencing food in a different way grew beyond just nutrition.</p>



<h2 class="wp-block-heading" id="h-career-highlight-nbsp"><strong>Career highlight?&nbsp;</strong></h2>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1024" height="711" src="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/05/Frog-Spring-2025-JustinDeSouza-2-1024x711.jpg" alt="Seafood dish at Frog by Adam Handling " class="wp-image-10883" srcset="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/05/Frog-Spring-2025-JustinDeSouza-2-1024x711.jpg 1024w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/05/Frog-Spring-2025-JustinDeSouza-2-300x208.jpg 300w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/05/Frog-Spring-2025-JustinDeSouza-2-768x533.jpg 768w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/05/Frog-Spring-2025-JustinDeSouza-2-1536x1067.jpg 1536w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/05/Frog-Spring-2025-JustinDeSouza-2.jpg 2048w" sizes="(max-width: 1024px) 100vw, 1024px" /><figcaption class="wp-element-caption">Dishes from the collaboration at Frog by Adam Handling. Image: Justin De Souza </figcaption></figure>



<p>Receiving an MBE has definitely been my proudest achievement yet, to the point that I still pinch myself thinking that this just can’t be real. It was incredible to be appointed for the things that mean the most to me &#8211; I always instil education, inspiration and motivation into my team &#8211; that’s our ethos and how we work every day. Inspiring not only my team but also our guests, the future of the industry and the wider public in terms of what British food is all about, in a sustainable and luxury way, is what I set out to do and what I intend to continue to focus on.</p>



<h2 class="wp-block-heading" id="h-did-you-do-a-lot-of-cooking-for-the-rich-and-famous"><strong>Did you do a lot of cooking for the rich and famous?</strong></h2>



<p>Having my restaurants in such incredible places – the heart of London’s Theatreland in Covent Garden, the beautiful countryside of Old Windsor and in stunning Cornwall, means we get to cook for some really incredible people. It’s a real honour to have Elton John and his family as regulars at The Loch &amp; the Tyne. I do have to admit I was quite starstruck by Dame Emma Thompson when she came for lunch at Frog.&nbsp; &nbsp;</p>



<h2 class="wp-block-heading" id="h-impressive-any-goss"><strong>Impressive! Any goss?</strong></h2>



<p>No, sorry, nothing I would share, we have to respect the privacy of our guests.</p>



<h2 class="wp-block-heading" id="h-how-would-you-sum-up-your-cooking-style-and-food-philosophy"><strong>How would you sum up your cooking style and food philosophy?</strong></h2>



<p>Each of my restaurants and bars has their own ethos and personality but they’re all centred on sustainable, British, luxury.&nbsp;</p>



<h2 class="wp-block-heading" id="h-most-memorable-moment-at-work-nbsp"><strong>Most memorable moment at work?&nbsp;</strong></h2>



<p>Achieving my first Michelin star at my flagship restaurant, Frog, in Covent Garden was the most incredible moment for me and my team. We were all so emotional. I don’t think I’ve ever been so proud.</p>



<h2 class="wp-block-heading" id="h-you-re-tired-starving-and-impatient-what-do-you-cook-for-dinner-nbsp"><strong>You’re tired, starving and impatient: what do you cook for dinner?&nbsp;</strong></h2>



<p>I’d probably make a Ramen – something quick but super fresh and tasty.</p>



<h2 class="wp-block-heading" id="h-what-would-you-cook-to-impress-a-date-nbsp"><strong>What would you cook to impress a date?&nbsp;</strong></h2>



<p>One of my favourite dishes to cook is ‘Cod, fennel, green chilli’. It’s a slice of Cornwall, where we get our line-caught cod from just one single boat. The cod is aged in seaweed and then lightly steamed in horseradish – which keeps the fish super gentle. It’s then served with grapes and a sauce made from roasted green chillies and whey.</p>



<h2 class="wp-block-heading" id="h-who-is-your-favourite-chef"><strong>Who is your favourite chef?</strong></h2>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="742" height="1024" src="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/05/Angelo-Sato-742x1024.jpg" alt="Angelo Sato " class="wp-image-10882" srcset="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/05/Angelo-Sato-742x1024.jpg 742w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/05/Angelo-Sato-217x300.jpg 217w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/05/Angelo-Sato-768x1060.jpg 768w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/05/Angelo-Sato-1113x1536.jpg 1113w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/05/Angelo-Sato-1483x2048.jpg 1483w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/05/Angelo-Sato.jpg 1500w" sizes="(max-width: 742px) 100vw, 742px" /><figcaption class="wp-element-caption">Angleo Sato from Humble Chicken</figcaption></figure>



<p>I can’t pick one, I’ll have to give you two! At the moment it would be Angelo Sato from <a href="https://www.humblechickenuk.com" target="_blank" rel="noreferrer noopener">Humble Chicken</a> – his dedication and flavour is off the charts &#8211; and Max Coen from <a href="https://www.dorianrestaurant.com" target="_blank" rel="noreferrer noopener">Dorian</a>. I think the food he’s doing is the food that he genuinely wants to eat – always a flavour bomb, with perfectly cooked, incredible ingredients.&nbsp; &nbsp;</p>



<h2 class="wp-block-heading" id="h-do-you-have-a-favourite-cookbook-nbsp"><strong>Do you have a favourite cookbook?&nbsp;</strong></h2>



<p>I don’t want to sound big-headed at all but can I say my own? These three books –<em> Frog</em>, <em>Why Waste? </em>and <em>Perfect, Three Cherries</em> – really are what me and my Collection are all about and are 10 years in the making.</p>



<h2 class="wp-block-heading" id="h-what-s-your-favourite-type-of-cuisine-nbsp"><strong>What’s your favourite type of cuisine?&nbsp;</strong></h2>



<p>I’m determined to put British food on the map, in its own right. Even the word cuisine is French.</p>



<h2 class="wp-block-heading" id="h-favourite-things-to-eat-when-you-re-on-holiday-nbsp"><strong>Favourite things to eat when you’re on holiday?&nbsp;</strong></h2>



<p>One of my favourite places to go is Malaga. I absolutely love the food, the drink, the people and the environment. I could quite happily live off croquetas and jamón.</p>



<h2 class="wp-block-heading" id="h-favourite-kitchen-gadget-nbsp"><strong>Favourite kitchen gadget?&nbsp;</strong></h2>



<p>My boiling water tap is the most time-saving invention in my kitchen, it’s great. We also have energy-efficient induction hobs in all our kitchens across the Collection, which only heat up when it senses a pan is resting on it. They’re great obviously for safety reasons but also for reducing energy consumption.</p>



<h2 class="wp-block-heading" id="h-favourite-ingredient-and-why-nbsp"><strong>Favourite ingredient and why?&nbsp;</strong></h2>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1024" height="819" src="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/05/Frog-Spring-2025-JustinDeSouza-23-1024x819.jpg" alt="Frog by Adam Handling " class="wp-image-10884" srcset="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/05/Frog-Spring-2025-JustinDeSouza-23-1024x819.jpg 1024w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/05/Frog-Spring-2025-JustinDeSouza-23-300x240.jpg 300w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/05/Frog-Spring-2025-JustinDeSouza-23-768x614.jpg 768w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/05/Frog-Spring-2025-JustinDeSouza-23-1536x1229.jpg 1536w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/05/Frog-Spring-2025-JustinDeSouza-23.jpg 2048w" sizes="(max-width: 1024px) 100vw, 1024px" /><figcaption class="wp-element-caption">A dish from the collaboration at Frog by Adam Handling </figcaption></figure>



<p>Seaweed. It’s real umami and you can put it in everything from desserts to savouries. There aren’t many dishes that it can’t improve – it enhances all flavours to make them taste even more delicious.</p>



<h2 class="wp-block-heading" id="h-most-overrated-ingredient-nbsp"><strong>Most overrated ingredient?&nbsp;</strong></h2>



<p>I don’t know if I think any ingredients are particularly ‘overrated’ but I do think we buy way too much produce from abroad when we have such incredible alternative ingredients that we can use from the UK. We’ve upped our foraging recently and you’d be surprised at how much you can find on your doorstep in the UK – right next to my house in Barnes there’s wild-growing woodruff and sweet cicely flowers. </p>



<p>We’ve expanded our gardens at The Loch &amp; the Tyne and The Tartan Fox this year, and have everything from herbs and wild flowers to onions, potatoes, peas, courgettes and broad beans at our fingertips. Having it right there allows us to utilise the produce at its absolute best. We also realised that, because we travel around from venue to venue, we can pick some beautiful foraged Cornish ingredients like samphire and seaweed from The Tartan Fox and bring it back with us to The Loch &amp; the Tyne and vice versa with produce we grow in Old Windsor that can be used in Cornwall.</p>



<h2 class="wp-block-heading" id="h-tell-us-your-best-ever-cooking-tip"><strong>Tell us your best ever cooking tip?</strong></h2>



<p>Think twice before throwing something in the bin.</p>



<p><em><strong>The Four Hands</strong> series starts on <strong>Mon 26&nbsp;May</strong> with Chef Angelo Sato, from <a href="https://www.humblechickenuk.com" target="_blank" rel="noreferrer noopener">Humble Chicken</a>; <strong>Sun 8 June</strong> with Chef Michael Viljanen, from <a href="https://chapteronerestaurant.com" target="_blank" rel="noreferrer noopener">Chapter One</a> in Dublin;<strong> Mon 14 July</strong> with Chef Aktar Islam from <a href="https://opheem.com" target="_blank" rel="noreferrer noopener">Opheem</a> in Birmingham and <strong>Mon 21 July</strong> with Chef Stephen McLaughlin from <a href="https://www.andrewfairlie.co.uk" target="_blank" rel="noreferrer noopener">Restaurant Andrew Fairlie Gleneagles</a> in Scotland. <a href="https://www.frogbyadamhandling.com" target="_blank" rel="noreferrer noopener">Book here</a></em>.</p>


What’s cooking? Michelin-star chef Adam Handling

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