Frog by Adam Handling

Covent Garden, London

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.

34-35 Southampton St, Covent Garden, London, WC2E 7HG

020 7199 8370

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