Adam Handling, Great British Menu contestant and former head chef of Adam Handling at Caxton which achieved 3 Rosettes in the AA Restaurant Guide, announced the opening of his second restaurant on Facebook yesterday.

Details of Adam’s new venture are still underwraps only giving away that it will be based in London’s West End and is set for an early 2017 opening. Earlier this year Adam announced plans to leave Adam Handling at Caxton which achieved three rosettes in the AA Restaurant Guide to open his first restaurant, The Frog, E1 based in East London - the first of a number of casual concept restaurants Adam plans to open across London.

Speaking to The Staff Canteen about opening the Frog, Adam said: “The concept is obviously about food but it’s also about providing a platform to young creatives, including musicians and artists. The food is obviously still central though and given our new location near some great food markets, the tasting menu will use produce from the local markets. It’s important to support these smaller producers and to go direct to the markets for produce – it also means I get great seasonal produce that will dictate what’s on the menu!”

>>> Related: Adam Handling on his new venture, The Frog, E1

At 16 Adam Handling became the first ever apprentice chef to learn at the prestigious Gleneagles Hotel. His first position as head chef came at the Esperante restaurant at Fairmont St. Andrews, where he received two rosettes in the AA Restaurant Guide and an award for Scottish Chef Of The Year in 2011 which he regained in 2015 along with being named Newcomer Restaurant of the Year in the Food and Travel Reader Awards both in 2015.

The 27 year-old chef opened his first restaurant, The Frog, E1 back in the summer in East London which has gone on to receive a positive response from both his peers and press.

Earlier this year Adam competed in the eleventh series of BBC2’s Great British Menu and was also a finalist for National Chef of the Year in 2016.

>>> Read more of the latest news here

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.