Adam Handling

Chef Adam Handling's culinary philosophy is deeply rooted in an unwavering commitment to zero-waste and sustainability, challenging conventional notions of luxury dining. He endeavors to prove that "zero waste food can be beautiful," even operating a restaurant, Ugly Butterfly, with a forecasted loss to champion this ethos and support initiatives like the Felix Project. His group-wide strategy involves a meticulous approach to ingredient sourcing, notably purchasing whole animals to ensure every part is utilized across his diverse establishments. This commitment extends to hyper-local sourcing, as exemplified by Ugly Butterfly in Cornwall, where dairy comes from nearby farms and a partnership with The Eden Project provides unique ingredients. He champions foraging, adapting menus to what is seasonally available. Handling's vision transcends mere cooking; he aims to redefine British cuisine, moving beyond its historical influences to showcase the "phenomenal products" of the UK. He seeks to establish a distinct British culinary identity on the global stage, fostering pride in local ingredients and a new, innovative style of cooking. He vocally rejects the "stigmatizing" label of "fine dining," advocating instead for a relaxed, holistic dining experience where luxury intertwines with comfort and enjoyment. His ultimate goal is to educate, motivate, and inspire a sustainable future, influencing both his team and the next generation of hospitality professionals through hands-on learning and programs like the Future Food Stars. Chef Adam Handling's technical mastery is defined by an ingenious "zero-waste" philosophy, transforming often-discarded elements into culinary treasures. His style embraces flexibility, with menus at Ugly Butterfly changing frequently to adapt to available "waste" ingredients and seasonal foraging. He employs a "drinks lab" at Eve Bar to distil food waste into novel infusions for cocktails, demonstrating a holistic approach to resourcefulness. Handling's approach to flavor and plating prioritizes the inherent quality of primary ingredients, often letting them "speak for themselves" with minimal adornment, as seen in his signature lobster dish. He reimagines classic dishes and beverages with a sustainable twist, using unconventional ingredients and replacements, such as making soy sauce from leftover bread or utilizing meadowsweet instead of vanilla. His legendary signature dishes include the Lobster with Beef Fat, where Cornish lobster is cured for 24 hours in retired dairy cow fat, barbecued, and served without garnish, allowing its natural excellence to shine. Other notable creations include a Shepherd's Pie crafted from pedigree wagyu beef shins, a tartare from retired dairy cows, and the "Perfect, Three Cherries" cocktail.

Career

• Chief Executive Officer at Adam Handling Ltd, London, United Kingdom
• Head Chef at St. Ermin's Hotel, London, England
• Head Chef at Fairmont St Andrews, St Andrews, Scotland
• Apprentice at The Gleneagles Hotel, Scotland