A highly accomplished chef, Adam Handling brings his love of Asian flavours and techniques – particularly Japanese – to his kitchen. His beautifully presented dishes start with careful sourcing of top quality, seasonal ingredients, prepared in a number of different, creative ways to enhance their inherent properties and deliver real depth of flavour and harmony.

With dishes such as ‘Crab Doughnuts’, to ‘Beetroot, Beetroot and More Beetroot’, diners can expect to be both surprised and wowed by the ingenuity of cooking techniques and flavour combinations on offer at The Frog. With innovation at the core of Adam’s cooking, he and his team have also developed a drinks offering to match. Guests can expect to sip on craft beers from selected micro-breweries, new age wines from young winemakers, curated cocktails and even in-house made kombucha, either at the restaurant tables or at the wooden-topped bar.

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Adam Handling
 
Adam Handling’s culinary journey started at Gleneagles where he was the first ever trainee chef, before he went on to become Fairmont’s youngest ever Head Chef, culminating in winning Scottish Young Chef of the Year 2011.
 
Adam has since been awarded Scottish Chef of the Year 2015, Newcomer Restaurant of the Year in the Food and Travel Reader Awards 2015, as well as the British Culinary Federation’s Chef of the Year 2014. 
 
Published to coincide with the launch of his first restaurant, his first cook book Smile or Get Out of the Kitchencontains 87 recipes that reflect Adam’s ethos of exploring and combining taste profiles and flavours, to create balanced, harmonious dishes with a real ‘wow’ factor.

Tasting Menu 1

Potato, Smoked Cod, Crème Fraiche and Caviar 
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Celeriac, Truffle, Apple and Dates 
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Beef Shortrib with Horseradish and Roasted Peanuts 
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Summer Pudding, Lemon Verbena cream
 

Tasting Menu 2

Potato, Hummus and Truffle 
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Scottish Salmon, Peas Dill and Wasabi
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Chicken Curry and Sweetcorn
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Eton Mess Cheesecake, Summer Berry Compote

Tasting Menu 3

BBQ Beef, Chilli and loveage 
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Crab, Apple Dill and Gin
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Piggy, Kimchi and Cauliflower
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Blueberry Crumble, Velvet Chocolate Dome
 

Tasting Menu 4

Beetroot, Beetroot and more Beetroot 
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Celeriac, Truffle, Apple and Dates
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Cauliflower, Kimchi and Harissa 
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Salted Caramel and Milk Chocolate Tart, Caramelised Almonds
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