A day after rumours emerged that the chef Adam Handling had secured new premises on Hoxton Square for his restaurant brand, The Frog, it has been confirmed that he is also to take on the role of executive chef at the luxury hotel, Belmond Cadogan — described as the international group’s “new flagship London property” — which is expected to open, on Sloane Street, in Chelsea, this coming winter.
Handling, the announcement says, “brings his energetic passion for traditional British cuisine with a modern twist and places sustainability and zero waste at the core of his philosophy.”
“Adam is an exciting and innovative talent who has made his mark on the London dining scene,” according to Klaus Kabelitz, general manager at the hotel.
“We are delighted to support up-and-coming talent and Adam’s culinary skill, combined with his incredible passion for curating the ultimate fine-dining experience makes him the perfect partner for our first London hotel restaurant,” he added.
In his new role, Handling will oversee all food and beverage operations at Belmond Cadogan Hotel, including that in the main restaurant, which is said to feature a “theatrical” open kitchen.
There will be a second space “The Bar and Terrace,” which will offer drinks and lighter dishes designed by Handling and his team. Thirdly, the “Tea Lounge” will serve “Adam’s specially crafted tea service.”
Handling himself said: “I’m so excited to be partnering with Belmond Cadogan Hotel to bring an outstanding selection of dining options for visitors and guests of the hotel.
“Belmond has an incredible worldwide reputation and the building itself has an amazing history — I’m really looking forward to bringing the hotel into a new, modern chapter and putting my stamp on the menus. Being part of this launch is one of the highlights of my career.”
Handling opened his first independent restaurant, The Frog E1, in Shoreditch in June 2016, and his flagship restaurant, Frog by Adam Handling, in Covent Garden last September. But, he also has hotel restaurant form. Before opening the first Frog, he worked as the head chef — and later chef proprietor — at the Caxton Grill restaurant at the St. Ermin’s Hotel in St. James, Westminster.
Hugh Seaborn, chief executive of [the] Cadogan [estate] said that the landlords were excited about Handling’s appointment. A new, young talent in one of the wealthiest and historically most traditional parts of town, clearly indicates a new type of thinking in the board room. “As long-term stewards of Chelsea, our focus is on creating vibrancy through a careful balance of top international flagships, best-in-their-field independent artisans and an inspiring mix of places to eat and drink,” he said. “Adam brings a fresh new dining experience to Sloane Street and I’m certain will be very popular with both locals and guests alike.”