Adam Handling Collection

The Adam Handling Collection is chef Adam Handling MBE's group of Michelin-starred restaurants, gastropubs and bars, established in 2014 around one idea: redefining British food and showcasing the best of this island's larder, from its farmers and fishermen to its foragers. Dundee-born Handling was the first-ever apprentice chef at Gleneagles, brought a zero-waste ethos back from Japan, and has been named Restaurateur of the Year by British GQ and the Cateys, crowned Great British Menu Champion of Champions, and appointed an ambassador for the UK Government's GREAT campaign. The collection runs Frog and Eve Bar in Covent Garden, The Loch & the Tyne in Old Windsor, Ugly Butterfly and The Tartan Fox in Cornwall and the Adam Handling Chocolate Shop, plus Tayles, its in-house events company. A team of more than 250 people is led by long-serving directors under three philosophies - inspiration, education and motivation - with careers handled centrally through careers@adamhandling.co.uk.

Fine dining

Traditional pubs

Afternoon tea

British

Cocktails

Fine dining

Gastropub

Seafood

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Our brands (6)

Adam Handling Chocolate Shop

The Adam Handling Chocolate Shop is the collection's Covent Garden boutique and online shop for sustainable, hand-painted British chocolates, finished in central London under Head Chocolatier Paul Stradling. Working with like-minded makers and historical techniques such as grafting, it creates pure, unblended single-origin chocolate that expresses the soil that grew it, alongside the Foraged Collection of flavours drawn from the landscapes around the group's restaurants, hot chocolate and gift boxes.

Eve Bar

Eve Bar is the Adam Handling Collection's cocktail, Champagne and caviar bar, established in 2017 beneath Frog on Southampton Street, opposite the Savoy in the heart of Theatreland. A love letter to unapologetic indulgence built around the Three C's, it takes full private hire for up to 50 guests or semi-private hire for 15, with bespoke food and drink menus for events.

Frog by Adam Handling

Frog by Adam Handling is the collection's Michelin-starred flagship in Covent Garden, opposite the Savoy, established in 2017 as chef Adam Handling MBE's biggest project: to alter the world's mindset about British food. Chef Proprietor Cleverson Cordeiro's tasting menu is "90% British and 10% what Britain can't do just yet", built with farmers, fishermen, growers and the kitchen's own foraging from the Cotswolds, Orkney, Newlyn, Devon, the Wye Valley and the Lake District, and rooted in the emotional connection to Handling's childhood memories. A 13-course menu and a shorter lunch menu, The Library private dining room for 12, and Eve Bar in the basement below.

The Loch & the Tyne

The Loch & the Tyne is the Adam Handling Collection's quintessentially British gastropub in the countryside of Old Windsor, established in 2021: classic pub dishes given a luxury approach, showcasing the best of British produce. Chef Proprietor Steven Kerr, with Handling since 2008, writes a regularly changing seasonal menu with local producers and the pub's own vegetable gardens and orchards; Sunday lunch is a highlight and dogs are welcome. The Wine Cellar private dining room seats 12 for feasting menus.

The Tartan Fox

The Tartan Fox is the Adam Handling Collection's refined British pub with gardens in the Cornish countryside between Truro and Newquay, established in 2024. Sustainable pub food with a family feel and a touch of Scottish influence, built on produce from in and around Cornwall and the pub's own farms - vegetable gardens, wildflower meadows and free-range St Ewe chickens - with a Sunday lunch, vegan and vegetarian dishes, dogs welcome, semi-private dining areas, an outside barn and gardens for weddings and events.

Ugly Butterfly

Ugly Butterfly by Adam Handling sits over the cliffs of Fistral Beach at The Headland Hotel in Newquay, established in 2021 on the idea that there is no such thing as an ugly butterfly, just as there is no such thing as waste. The kitchen buys whole produce from South West fishermen, farmers and foragers and uses all of it in a seafood-led, hyper-local and traceable menu - a 10-course tasting menu or a four-course restaurant menu - with a summer terrace over the waves and afternoon tea.