The flagship site of the Scottish chef’s growing culinary empire has made an impact with its elegant dishes
You certainly can’t fault the ambition of Adam Handling. The Scottish chef trained at the famous Gleneagles hotel, made it to the finals of MasterChef: The Professionals in 2013 and now runs three London restaurants and a coffee shop – and he only turned 30 last year.
Frog by Adam Handling is his flagship site and despite being a stone’s throw from Covent Garden’s busy central square, is anything but a tourist trap. The aim here is for fine dining without a stuffy atmosphere, and the Frog’s dining room has a stripped back, but still luxurious feel.
Handling’s menu is focused on creative British dishes with international influences, and presentation ranges from elegant to more theatrical – with razor clams arriving bathed in liquid nitrogen.
There are two tasting menus, a five-course option priced at £65 and a 10-course ‘Adam’s menu’ for £95. Both have vegetarian alternatives, with many of the ingredients grown on the restaurant’s farm in West Sussex. Diners can also order à la carte, with options such as lamb wellington with carrot and mint; pigeon, puffed rice and spiced cauliflower; and a dessert of pear, anise and sweet cheese.
The downstairs Eve Bar is a darkened drinking den serving up bar snacks such as cheese and truffle doughnuts, or tins of caviar, alongside a creative cocktail menu.