Chef Patron Adam Handling has announced an opening date for the most anticipated restaurant opening of the year: the Adam Handling Chelsea restaurant at Belmond Cadogan Hotel will be open for service on Thursday 28 February and is taking bookings now.
The menu will encapsulate the very ‘Best of British’, taking a sustainable approach to British luxury and calling on the building’s illustrious heritage. The restaurant itself, which features a large, open kitchen and counter dining alongside the main restaurant area, seats 45 covers and has its own entrance on the corner of Sloane Street and Pont Street.
The menu will be extensive, larger than those at any of Adam’s other Frog restaurants, and will showcase elegant, British fine dining in an informal yet sophisticated setting. In Adam’s words, the menu is ‘inspired by London’, and will use the finest ingredients from across the British Isles, combining his passion for London’s vibrant culture and diverse food scene with his distinctive and perfectly-executed cooking style.
Ultimately, the menu will showcase a fundamental commitment to sustainable practice, with a focus on championing smaller producers, using the very best seasonal produce. The menu will offer a selection of stunning a la carte dishes alongside a signature tasting menu, both of which will be available for lunch and dinner.
Fans of Handling’s restaurants won’t be disappointed, as his renowned signature creations, such as Cheese Doughnuts, and Mother - slow-cooked egg yolk, truffle cream, celeriac puree, apple, seaweed powder & truffle crisps.
Other dishes swill include Highland Wagyu Beef, with braised onions & smoked bone marrow, Scottish Scallop Ceviche with green tomatos, Lamb Wellington with carrot & mint, and Langoustine with pink grapefruit.
As at Handling’s other restaurants, the menu will be seasonal, with changes dependent on what produce is available.
Handling said, “This is the biggest opening of my career so far, and I’m so excited to finally invite guests in. I want to celebrate everything that’s so wonderful about British produce, delivered luxuriously in a stunning setting.
'Sustainability is part of the core ethos of my group, so everything will be sustainable without compromising on quality. At its heart, I want Adam Handling Chelsea to be a neighbourhood restaurant. We want to welcome our regulars and locals back time and time again.”
Handling has appointed Liam Burns as Restaurant Director to look after the Front of House team and overall customer experience. Originally from Melbourne, Australia, Liam started his career in hospitality with an F&B internship in the Sofitel Melbourne, before being employed full time in the hotel’s restaurant, No35 with British chef Stuart McVeigh.
Following his time in Melbourne, Burns moved to London and joined the two Michelin-starred L’Atelier de Joël Robuchon as a waiter, where he spent five years and worked his way up to Restaurant Manager. Following this, he worked for Jason Atherton for a brief stint, before joining Adam and the team at Adam Handling Chelsea.
Burns said, “I am thrilled to join Adam and his expanding group. This opening is going to be incredible, and I want to excel all our guests’ expectations. Our aim is to tailor personal experiences for guests and to establish a relationship with all of them. We’ll be serving people how we would want to be served.”
As Chef Patron, Handling is not only looking after the main restaurant, but the entire food and beverage offering throughout the luxury hotel. Calling on his elite team, Adam will have a total of 90 staff looking after the six main elements to Adam’s offering at Belmond Cadogan Hotel – the restaurant, the bar, Cadogan’s, the private dining room, the terrace, and room service.
Handling has promised ‘the best afternoon tea in London’ in Cadogan’s by Adam Handling, the hotel lounge that will be serving a 2-hour afternoon tea experience that Adam and Executive Pastry Chef Chris Underwood have spent 9 months developing.