What is the most popular dish on the menu?
I’d have to say ‘Mother’ – it’s my favourite on the menu and has been one of our signatures since I opened my very first restaurant in 2016. I created it for my mother, who’s a vegetarian. It’s salt-baked celeriac, with truffled cheese, confit yolk with limes and dates. I love it because it covers every one of your taste buds – it’s got salt, sweet, sour, bitter and umami.
Where does your inspiration come from when creating dishes?
Constantly eating, constantly reading, and constantly travelling. Being exposed to a huge variety of food all the time doesn’t leave you with any shortage of inspiration!
How would you describe your cooking style?
I’m really passionate about taking the very finest produce and using it to create dishes with unusual flavour combinations that are inspired by my life and my travels, and I use this as the foundation of all my menus.
What is your favourite style of cuisine?
British cuisine will always be my favourite; being British myself it’s obviously extremely close to my heart but you can also always count on it for a good, honest plate of food. When cooking it is so important to create a menu that reflects the seasons.
Which is your favourite season?
Definitely spring. There’s such an abundance of amazing people and greens to work with!
Apart from The Frog which is your favourite restaurant in the world?
Core by Clare Smyth is no doubt one of the best restaurants in London at the moment, the food is unbelievable. Although one of the best meals of my life was in Bangkok, at Sra Bua by Kiin Kiin (in the Siam Kempinski Hotel).
Your more treasured kitchen possession?
As I imagine most chefs will tell you, a sharp knife is essential in any kitchen!
Your funniest kitchen moment?
This might sound cruel but one of my chefs was making nitro tiramisu, he dipped his spoon in a vat of liquid nitrogen and without thinking, put the spoon in his mouth. It took off the top layer of his tongue, which in hindsight shouldn’t have been that amusing, but it was funny because he’d made that dish a million times and it was a stupid mistake.
Quick Fire Questions
Beer or wine?
Steak of lobster?
Sweet or savoury?
Sunset or sunrise?
Neither – I always miss them because I’m in the kitchen!
Brunch or dinner?
Frog by Adam Handling, 34-35 Southampton Street, London WC2E 7HG, T: 020 7199 8370, adamhandling.co.uk.
Other Adam Handling Venues
The Frog Hoxton, Belmond Cadogan Hotel, Iron Stag Bar, Eve Bar and Bean & Wheat.
Click here to see more Exquisite food and drink news.