Search for content, post, videos

THE FROG – This Chef Is Destined For A Michelin Star



It has been 5 years since Adam Handling was a finalist of the BBC’s Masterchef: The Professionals, and he is now producing some of the best dishes the capital has to offer in his acclaimed restaurant The Frog.


Cheese Doughnuts - The Frog

Credit – The Frog

With an ever changing menu it seems redundant to highlight dishes, however I must mention the Chicken Butter as being exceedingly moreish. The Beetroot, Beetroot and Beetroot dish was a pleasurable revelation, and if you are feeling particularly indulgent then do try the Cheese Doughnuts.


The Frog also has one of the best tasting menus I have sampled in a long time. I must admit I was a bit sceptical about some of the combinations, however Adam Handling expertly pairs ingredients that challenge and delight at the same time.


The tasting menu is amazing value at £45pp for six courses and it is more generous than many of the higher priced options you’ll find in the city. The Frog also has a vegetarian and vegan menu which includes one of my favourite Celeriac dishes.




Due to the success of this restaurant The Frog has recently moved to a bigger site in Hoxton. If heading out here is a little too far east for your liking, then you can also sample Handling’s cuisine at Frog by Adam Handling in Covent Garden.


Beetroot, Beetroot & Beetroot - The Frog

Credit: The Frog


This restaurant has a brilliant balance of exquisite food with an unpretentious vibe. The flavours are refreshing and the presentation is immaculate. I also thought it was a great touch having the chefs come out explain certain dishes during the tasting menu.


I have no doubt that this highly accomplished chef is destined for a Michelin star and if you are a foodie then an Adam Handling restaurant should be on your hitlist if you haven’t been already.


TLB Rating:

Luxury Brief 2 coin rating




45-47 Hoxton Square, London, N1 6PD

020 3813 9832

Nearest Tube Station: Old Street / Shoreditch High Street

Article By: Gurpreet Singh