crab sandwiches in homemade milk buns, and a nostalgic fish & chips with Champagne offering. Desserts like knickerbocker glory and fruit-packed trifles use ingredients from Mitchell Fruit Garden.
The restaurant will also serve a modern Cornish afternoon tea, split into four creative courses: snacks, savouries, sweets, and scones, with standout bites like pea tart with caviar and hog’s pudding sausage rolls. Guests can pair it with bubbles - from local Polgoon to Krug Champagne, Adam’s favourite.
A Personal Commitment to Cornwall
Adam said: "As one door closes, another one opens – and this Ugly Butterfly 2.0 is a more fitting home for our most sustainable brand... We’ll be going for a Michelin star, and what better place than the iconic Headland Hotel?”
He plans to base himself in Cornwall for much of the year, helping bring the new restaurant to life. The space will seat 50 guests indoors, with additional capacity for 20 on the terrace and 30 in the bar.
A Shared Vision with The Headland
The Headland Hotel, known for its warm and inclusive five-star service, echoes Adam’s values on sustainability and community. With 86 hotel rooms, 39 self-catering cottages, an award-winning spa, and panoramic views, it offers the perfect backdrop for Ugly Butterfly 2.0.
Veryan Palmer, executive director at The Headland, said: “We’re thrilled to welcome Ugly Butterfly by Adam Handling. Our shared values make this a natural partnership, and we’re excited for what’s ahead.”
Written by Abi Kinsella
