Chef Patron Adam Handling has announced an opening date for the most anticipated restaurant opening of the year: the Adam Handling Chelsea restaurant at Belmond Cadogan Hotel will be open for service on Thursday 28th February 2019 and is taking bookings now.
A year in the making, Adam Handling Chelsea is the main restaurant within the hotel, Belmond’s first London property, designed by Adam with destination diners, hotel guests, and locals in mind. The menu will encapsulate the very ‘Best of British’, taking a sustainable approach to British luxury and calling on the building’s illustrious heritage. The restaurant itself, which features a large, open kitchen and counter dining alongside the main restaurant area, seats 45 covers and has its own entrance on the corner of Sloane Street and Pont Street.
The menu will be extensive, larger than those at any of Adam’s other Frog restaurants, and will showcase elegant, British fine dining in an informal yet sophisticated setting. In Adam’s words, the menu is ‘inspired by London’, and will use the finest ingredients from across the British Isles, combining his passion for London’s vibrant culture and diverse food scene with his distinctive and perfectly-executed cooking style.
Ultimately, the menu will showcase a fundamental commitment to sustainable practice, with a focus on championing smaller producers, using the very best seasonal produce. The menu will offer a selection of stunning a la carte dishes alongside a signature tasting menu, both of which will be available for lunch and dinner. Fans of Adam’s restaurants won’t be disappointed, as his renowned signature creations, ‘Cheese Doughnuts’ and celeriac ‘Mother’ dishes will be mainstays on the menu, alongside dishes such as ‘Highland Wagyu Beef, Braised Onions, Smoked Bone Marrow’, ‘Scottish Scallop Ceviche, Green Tomato’, ‘Lamb Wellington, Carrot, Mint’, and ‘Langoustine, Pink Grapefruit’. As at Adam’s other restaurants, the menu will be seasonal, with changes dependent on what produce is available.
Says Adam Handling, “This is the biggest opening of my career so far, and I’m so excited to finally invite guests in. I want to celebrate everything that’s so wonderful about British produce, delivered luxuriously in a stunning setting. Sustainability is part of the core ethos of my group, so everything will be sustainable without compromising on quality. At its heart, I want Adam Handling Chelsea to be a neighbourhood restaurant. We want to welcome our regulars and locals back time and time again.”
Adam has appointed Liam Burns as Restaurant Director to look after the Front of House team and overall customer experience. Originally from Melbourne, Australia, Liam started his career in hospitality with an F&B internship in the Sofitel Melbourne, before being employed full time in the hotel’s restaurant, No35 with British chef Stuart McVeigh. Following his time in Melbourne, Liam moved to London and joined the two Michelin-starred L’Atelier de Joël Robuchon as a waiter, where he spent five years and worked his way up to Restaurant Manager. Following this, he worked for Jason Atherton for a brief stint, before joining Adam and the team at Adam Handling Chelsea.
Says Liam Burns, “I am thrilled to join Adam and his expanding group. This opening is going to be incredible, and I want to excel all our guests’ expectations. Our aim is to tailor personal experiences for guests and to establish a relationship with all of them. We’ll be serving people how we would want to be served.”
The design of the restaurant, created by Adam in collaboration with Russel Sage Studio, celebrates the building’s past and heritage, offering modern, understated luxury. Staying true to Adam’s sustainable ethos, there will be no cut flowers – instead, greenery will be provided by potted plants and herbs. The artwork for the restaurant was commissioned by Adam from celebrated artist Katy Jade Dobson, whose work already features in Adam’s bar, Iron Stag, in Hoxton. Katy is a UK-based oil painter from Yorkshire, who uses rich tones and infinite textural possibilities to create truly outstanding pieces. Her admiration for elegance and richness of pallet moves her to create original oil paintings with a plethora of colour, and a blend of drama, harmony, presence, and dissolve. The pieces in the restaurant are inspired by botanicals and Cadogan Place Gardens, featuring abstract shapes and silhouettes of flora, fauna, and wildlife contrasted with 24ct gold leaf detailing.
As Chef Patron, Adam is not only looking after the main restaurant, but the entire food and beverage offering throughout the luxury hotel. Calling on his elite team, Adam will have a total of 90 staff looking after the six main elements to Adam’s offering at Belmond Cadogan Hotel – the restaurant, the bar, Cadogan’s, the private dining room, the terrace, and room service. With more details to be released on each aspect soon, for now, Adam has promised ‘the best afternoon tea in London’ in Cadogan’s by Adam Handling, the hotel lounge that will be serving a 2-hour afternoon tea experience that Adam and Executive Pastry Chef Chris Underwood have spent 9 months developing.
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