homepage

Renowned chef Adam Handling MBE, with a culinary journey spanning 16 years, from his beginnings as an apprentice chef at Gleneagles Hotel in Scotland to becoming Fairmont's youngest Head Chef, has left an indelible mark on the London food scene. Inspired by Japan's zero-waste ethos and his travels, Handling founded Michelin-starred establishments like The FROG, Loch & the Tyne, Eve Bar, and Ugly Butterfly, each embodying his commitment to sustainability and innovative culinary experiences. In an exclusive interview, Handling shares insights into his latest trilogy book collection, including titles like "Why Waste?" and "Perfect, Three Cherries," exploring British food identity, sustainability practices, and the unique relationship between his bar and kitchen teams. Handling's dedication to showcasing the best of British cuisine and promoting sustainability reflects in his Future Food Stars program and bespoke sustainability initiatives, creating a pathway for the next generation. With a nod to memorable experiences, Handling recounts cooking for the G7 Summit in 2021 as a surreal and unforgettable moment, marking a milestone in his illustrious career.