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About Adam Handling MBE:

Born in Dundee, Scotland, Adam is one of the foremost British chefs of his generation – leading in the culinary arts but also in his dedication to sustainability, industry education, staff welfare, pioneering charitable collaborations and promoting British food, producers and ingredients on a global platform. Passionate about the best quality British ingredients and sustainability, Adam’s beautifully presented dishes start with careful sourcing of top quality, seasonal ingredients, prepared in a number of different, creative ways to bring their true flavour to life.

Adam’s career began at Gleneagles at the age of 16, where he was the first ever apprentice chef, before going on to become Fairmont’s youngest ever Head Chef. Almost two decades on, he is now the Chef Owner of the Adam Handling Restaurant Group, which includes his Michelin-starred flagship restaurant Frog by Adam Handling in London, alongside Ugly Butterfly in Cornwall, his pub, restaurant, and rooms The Loch & the Tyne in Old Windsor, and Eve Bar in London. Adam was appointed Member of the Order of the British Empire for services to Hospitality and International Trade in the New Year Honours List 2024.

Adam has a number of impressive awards under his belt, including Scottish Chef of the Year, British Culinary Federation’s Chef of the Year, Craft Guild of Chefs Restaurant Chef Award, and Chef of the Year in the Food & Travel Awards. Adam was (and still is) the youngest person to be one of the Caterer’s ‘30 under 30 to watch’ in the 2013 Acorn Awards. Voted for by both the public and a selection of esteemed industry judges, Adam was named Restaurateur of the Year in the British GQ Food and Drink Awards 2020, before earning his first Michelin star at his flagship restaurant, Frog by Adam Handling, in 2022.

Porthleven 26-28 April 2024

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