Barely 30 years old, Adam Handling had already established himself as one of the UK’s leading chefs. In 2017, his restaurant The Frog E1 was awarded Food and Travel Magazine’s 'London Restaurant of The Year' and 'UK Restaurant of The Year'. They’re the latest in his long line of distinctions: Scottish Chef of the Year in 2015 for ‘Best Dessert’ and the British Culinary Federation's ‘Chef of the Year’ in 2014. And he remains the youngest ever person to be tipped by The Caterer magazine as one of the “30 under 30” to watch in the 2013 Acorn Awards.
Adam was classically trained, working at many prestigious establishments, starting at just 16 at Gleneagles Hotel in Scotland (host to the 2014 Ryder Cup golfers). Next he became a sous-Chef in London and at the Malmaison Hotel in Newcastle. He became Head Chef, first at Fairmount St Andrews, at the Savoy in London and then at the eponymous Adam Handling at Caxton in St James's Park when he was just 25.