Frog by Adam Handling

Frog by Adam Handling – An exciting new restaurant concept by Chef Adam Handling

Renowned chef, Adam Handling, has extended his culinary empire with his flagship restaurant, Frog by Adam Handling.

The dishes served at the restaurant showcase Adam’s deliciously recognisable cooking style, combining technical savvy with the freshest seasonal produce, to deliver an elevated experience.

Adam prides himself on sustainable sourcing, which is why many of the ingredients used are grown at the restaurant’s farm in West Sussex to create two tasting menus along with snacks and standalone dishes.

Using a range of seasonal ingredients to marry unique flavours, Adam creates consistently outstanding dishes, reaffirming his reputation as one of London’s finest chefs.

http://www.frogbyadamhandling.com

Frog by Adam Handling restaurant review: This joint has legs | The ...

If you won – or became a runner-up – of MasterChef, The Great British Bake Off or anything else food-related on TV then you’re more than likely to end up with a cookbook deal, open your own restaurant, design a cookware range, or at the less desirable end of the scale, be the “name” at a food and drink event somewhere around the country.

That was the case for Adam Handling in both MasterChef: The Professionals in 2013 and the British Culinary Federation’s Chef of the Year awards in 2014.

For the final courses, there’s a choice of a rather underwhelming blackberry sponge with cucumber and honey that’s covered in white chunks of frozen honey (again by a chef at your table), or a dark chocolate mousse filled with raspberries with a vanilla cream to the side that's much more interesting.

There’s an incredible number of staff on the floor and still the chefs serves most of the dishes, adding a sauce at the last minute or explaining a dish, which makes me wonder how they have time and how the kitchen is able to remain so calm and quiet.

It’s complicated food – much more so than Adam’s MasterChef days – that’s incredibly rich, and despite the cost of the combined tasting course and wines, the bang is still worth the buck.

Frog by Adam Handling, Covent Garden, London: Restaurant Review

Frog by Adam Handling is the Scottish chef’s second solo restaurant focusing on British seasonal food (with a few Asian twists) paired with unique pre-bottled cocktails and unusual wines.

Frog by Adam Handling is smarter and shinier than The Frog E1, with a huge open show kitchen where you can sit at a large marble pass to watch chefs (and chat to them) assemble intricate dishes onto bespoke hand-etched crockery.

We chose the five-course menu and started with a succession of snacks – anchovy emulsion gave finely chopped steak tartare a salty hit, lightly smoked cod and crème fraiche mousse was wrapped in crisp cylinders, and razor clams with a fine hazelnut crumb and fresh apple were served on dry ice.

Fresh yellow pepper with lemon and thyme oil livens up a creamy vodka, with a separate spritz of fresh cardamom from an aromatiser to bring out the desired flavour in each dish.

Next was an Austrian Kremstal, more savoury and acidic due to the cooler climate of the North West, to pair with sweet and salty celeriac, followed by a light and creamy Japanese genshu (undiluted) sake blended with yuzu liqueur to balance the rich halibut dish.

The Frog E1: Home

Adam Handling’s Frog offers a relaxed environment showcasing Adam’s distinctive cooking style – combining technical savvy with the best possible produce, and a lightly theatrical touch.

With innovation at the core of Adam’s cooking, he and his team have also developed a drinks offering to match.

Frog by Adam Handling | A More Formal Follow Up to The Frog ...

The Frog has spawned.

That is to say, the East London restaurant from Adam Handling (winner of multiple accolades ranging from Scottish Young Chef of the Year to Scottish Chef of the Year, and generally smashing it as but a young 28-year old), has just opened a second restaurant in Covent Garden.

It’s the second in his planned army* of Frog establishments, following the success of his laid-back, urban-styled fine-dining in Spitalfields.

NOTE: Frog by Adam Handling is now open, and you can reserve a table on the website HERE.

Frog by Adam Handling | 35 Southampton Street, WC2E 7HE Get a taste of how he’s Handling things over at The Frog

Frog by Adam Handling: Theatreland has a new smash hit on its ...

Already a familiar face from a stint on MasterChef: The Professionals back in 2013, Adam Handling launched his first Frog restaurant at the Old Truman Brewery last summer before hopping over to Covent Garden for this second amphibious offering.

Indeed, several of the original outpost's most popular dishes have made it onto the menu here, too.

And back too are Adam’s near infamous cheese and truffle doughnuts which are as messily gooey as they are gregariously delicious.

Among many new highlights is a dish of perfectly moist halibut in a rich crab sauce, and another simply called Black Potato which is effectively a whole plate of buttery mash given its striking colour and a subtle charred flavour from the addition of leek ash - comfort food at its most accomplished.

Adam Handling has cooked up a restaurant that is stylish, buzzy and befitting of a special occasion while remaining resolutely relaxed.

Restaurant Review: Frog by Adam Handling | The London Economic

The Frog E1 (as it’s now stylised) has since become one of my favourite restaurants, and when the announcement of a new, bigger central London space was announced to open – just over a year after the original – I quickly became eager to visit.

Frog by Adam Handling, the new restaurant near Covent Garden, works as the group’s flagship.

Created for his mother, on turning vegetarian soon before opening his first restaurant, Handling’s signature vegetarian dish is befittingly special.

With sublime balance of complementary flavours, the wow factor comes with a generous grating of black truffle, presented at the table – naturally delightful with rich egg yolk.

Adam Handling has leapt to the top of his game with the cooking showcased here: it is the sort of unfaltering brilliance seldom experienced in new restaurants.