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Eager to avoid going to university, Adam Handling successfully applied for an apprenticeship at Gleneagles, becoming the hotel’s very first apprentice. He remained there for almost three years before leaving to spend time in London, then at Newcastle’s Malmaison as a sous-chef for two and a half years.

The chef returned to Scotland to take on his first head chef position at the Fairmont St Andrews Hotel, where he worked for just over two years, earning 2 AA Rosettes for the restaurant. After a six-month tour of duty on the six-star liner, Crystal Serenity, the chef moved down to London to work at the newly-refurbished St. Ermin’s Hotel in St James’ Park.

It was then that the chef appeared on MasterChef: The Professionals 2013, reaching the finals, which led to the opportunity to get his name above the door at the St Ermin’s restaurant, renamed Restaurant Adam Handling at Caxton.

Since then, he has opened a string of restaurants under the Adam Handling Restaurant Group, starting with The Frog E1 (consecutively moved to Hoxton, before closing in 2020) followed by Frog by Adam Handling and Eve Bar in Covent Garden, alongside the now closed Adam Handling Chelsea at Belmond Cadogan.

He then opened the The Loch & the Tyne Old Windsor and Ugly Butterfly (first at the Belmond Cadogan Chelsea, since relocated to St. Ives, Cornwall).

The chef recently won a Michelin star for his Covent Garden restaurant in the Michelin Guide for Great Britain and Ireland 2022.

Sustainability is central to the chef’s approach to food, specifically minimising food waste. His dishes on Great British Menu will celebrate Scottish Gardening show, ‘Beechgrove Garden’ and kids TV programme, ‘Balamory.’

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