The chef and restaurateur has announced his ambition to earn a second Michelin star, with next year earmarked for significant transformation at the restaurant. Speaking at OpenTable’s Hospitality Summit in London earlier this week, Handling emphasized his long-term strategy to enhance the restaurant’s standing with Michelin inspectors.
“We aim for two stars at Frog, which we’re calling ‘operation two stars’,” he stated. “Next year isn’t just about achieving it; it’s about stabilizing Frog’s business at a two-star level, so hopefully it will come our way the year after. If you truly visualize your goals and work towards them, they can come to fruition.”
Handling shared that he labels his menu packs for the chefs as ‘two-star menu to be achieved in 2026’, but he firmly believes that 2025 is the crucial year for realization. “There are numerous details we need to attend to in order to achieve this.”
Frog by Adam Handling opened in Covent Garden in autumn 2017 and received its first Michelin star in 2022. The restaurant is currently ranked 40th in the UK’s Top 100 Restaurants.
Handling also detailed the philosophy behind his restaurant group, which includes Ugly Butterfly in Cornwall, as well as pub restaurants The Tartan Fox and The Loch and The Tyne, along with Eve Bar. He noted that Frog by Adam Handling emphasizes “sustainable British luxury” and actively pursues this vision.
“Frog is unique; the first part of your menu isn’t formally written down—it’s derived from what goes into creating the menu,” he explained. “While the menu mentions seven courses, it actually comprises 28—seven courses represent the essentials, while the rest consists of elements typically discarded in conventional restaurants.”
He illustrated this with the example of a cow, where the restaurant utilizes both prime and secondary cuts of beef along with “small intricate bits that aren’t enough for large plates” crafted into snacks. The bones are used initially for stocks and sauces, eventually being recycled into vodka for the bars within the restaurant group.
“There’s no such thing as zero waste, but we can maximize ingredients as much as possible,” he remarked. “The four bars in our group make exceptional use of kitchen byproducts.”
Handling believes this mindful approach resonates with a more conscientious clientele. “People prefer to invest in businesses that showcase something special, whether it’s an experience, a focus on education, sustainability, or partnerships with specific farms.”
