Adam Handling

Chef of the Year 2014

A highly accomplished chef, Adam Handling brings his love of Asian flavours and techniques – particularly Japanese – to his kitchen. His beautifully presented dishes start with careful sourcing of top quality, seasonal ingredients, prepared in a number of different, creative ways to enhance their inherent properties and deliver real depth of flavour and harmony.

With dishes such as ‘Crab Doughnuts’, to ‘Beetroot, Beetroot and More Beetroot’, diners can expect to be both surprised and wowed by the ingenuity of cooking techniques and flavour combinations on offer at The Frog. With innovation at the core of Adam’s cooking, he and his team have also developed a drinks offering to match. Guests can expect to sip on craft beers from selected micro-breweries, new age wines from young winemakers, curated cocktails and even in-house made kombucha, either at the restaurant tables or at the wooden-topped bar.

A showcase for young creatives

The Frog E1

Interiors are motivated by a desire for guests to feel both comfortable and inspired, the restaurant has a mix of industrial-design features combined with eclectic soft furnishings as well as having art by young artists exhibited on the walls.

This nod in the interiors to young creativity is no coincidence, with Adam himself being only 27 and with his strong belief in the importance of providing platforms for young creativity, in any form, to be both showcased and developed. “We want The Frog to become a showcase for young creatives,” says Handling, “so we’re going to be working with art students, up and coming DJs, young wine-makers and food producers, and guest chefs to provide an ever-changing canvas for the best of their ideas and experiences.”


Adam Handling






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