Adam Handling, the 27 year old multi-award winning chef, has announced the first stage of his growth plans with the opening of The Frog in Ely’s Yard, Spitalfields, on 8th June 2016.  “This will be the first of a number of restaurants to be opened under my new restaurant and bar brand over the next five years, with three opening over comings months including a new location for my signature Restaurant Adam Handling” says Handling.

The Frog will offer a relaxed environment in which Adam’s distinctive cooking style – combining technical savvy with the best possible produce, and a lightly theatrical touch – will be offered for lunch and dinner Tuesday to Friday, with brunch and dinner on Saturdays and brunch and lunch on Sundays.  “We’ll be offering dishes that people associate with the finesse of my cooking style, but served in a more informal and relaxed atmosphere so that we appeal to the wide tourist, business and residential audiences in the area.”  Small a la carte dishes will be priced at around £10 each, and there will be a daily-changing 5-course tasting menu chalked up at £40.00 per head (excluding drinks).

Adam will be working alongside Offbeat Interiors ( to create the rustic and comfortable interior design. The space will have seating for 60, and will be furnished with an eclectic combination of wooden tables, artisan crockery, sofas and cushions. There will be a private dining room for up to 15, which is situated on a mezzanine floor, overlooking the action in the kitchen.  Handling is bringing in his senior team from Adam Handling at Caxton, including Head Chef, Steven Kerr, to run the kitchen at The Frog.  The organic bar will have a technical emphasis offering home-made kombucha tea drinks and cocktails, and innovative cocktail and beer pairings that complement the menus.

There will be an exclusive The Frog gin curated by Portobello Gin, and Brew Dog will be supplying beers and other drinks from their portfolio.  Wines will be mostly from the New World, and will be accessible in style and price. The separate bar area will seat 14 and will provide an alternative area for both drinking and dining.

An urban cultivator will be sited in the restaurant, producing herbs for the kitchen and bar, and one of many talking points for diners: “We want The Frog to become a showcase for young creatives,” says Handling, “so we’re going to be working with art students, up and coming DJs, young wine-makers and food producers, and guest chefs to provide an ever-changing canvas for the best of their ideas and experiences.”Adam Handling 6Ely’s Yard is situated next to the Old Truman Brewery in East London, and Adam and his team will be using ingredients and products from local London markets, including Smithfields and Spitalfields.

Adam will be leaving Adam Handling at Caxton, at St Ermin’s Hotel, Westminster where he gained three AA rosettes in its first year under his name, as well as winning ‘Best Newcomer of the year 2015’ in the Food & Travel magazine awards. Adam has won ‘Young Scottish Chef’ and ‘Scottish Chef of the Year’, and the British Culinary Association Chef of the Year 2014. Adam was a MasterChef the Professionals finalist in 2013, and that same year received the Acorn Award for ‘30 under 30’ from Caterer & Hotelkeeper. He was identified earlier this year as a rising star in ‘One to Watch’ by international food magazine ‘Four’.

Philip A G Seers has been appointed Non-Executive director of Adam Handling Ltd.  Formerly an investment banker, Philip Seers is a director of a number of established companies as well as a series of early-stage companies.

Adam Handling is supported by Toucan Ventures Limited.

Toucan ( ) offers long-term support to creative entrepreneurs by connecting its members with first-class mentors and services, and directing them to appropriate funding sources. Through open and collaborative relationships, Toucan champions its entrepreneurs by transforming their ideas into flourishing businesses.

Rasha Khawaja, Founder & CEO of Toucan says:  “We are immensely proud of what Adam has managed to achieve, with the advice and support from the Toucan community. By launching The Frog, Adam has made the first leap on his entrepreneurial journey, and we are looking forward to supporting him well into the future.”