Adam Handling will be opening his first ever venue outside of London – The Loch & The Tyne, a restaurant, pub, and rooms in the countryside of Old Windsor, on 17 May.
Following the closure of two of his own restaurants amidst the pandemic, Handling is determined his group will bounce back from this long year of lockdowns all guns blazing, with the opening of his first-ever pub.
The Loch & The Tyne is rooted in ‘Sustainable British luxury’, with attention to detail in every corner and truly personal touches throughout. The venue is the perfect countryside location for weddings, private events, and country getaways. Handling and his team have designed bespoke packages, including the Gastronomic package which offers a 2-night stay, lunch or dinner in both Adam’s flagship restaurant The Frog in Covent Garden and The Loch & The Tyne, as well as a private chauffeur to take guests to and from each of Adam’s locations.
In another first for Adam, he has named two of his chefs as Co-Chef Proprietors.
Handling’s core ethos behind his restaurant group is the development of his team, which is why Steven Kerr, his Group Executive Chef, and Jonny McNeil, Head Chef at Adam Handling Chelsea, will be taking the reins.
Kerr and McNeil have worked with Handling for 13 and 11 years respectively and the new venue is being gifted to them as an opportunity to showcase the skills they have learnt. The name of the pub is representative of where the trio first met in 2008, Newcastle and St Andrews.
Handling’s vision for The Loch & The Tyne is for it to be a local favourite, a home-from-home for destination diners, as well as enticing both UK travellers and international holidaymakers looking for the perfect countryside escape in this iconic Royal Borough.
The Loch & The Tyne will be a traditional British pub. Open 7 days a week, every day of the year, offering a relaxed and cosy space where guests can pop in for a quick drink or retreat for the day trying out the thoughtfully-curated list of local craft beers and wine. The menu will celebrate English wines, both still and sparkling, as well as offering a fine wine selection at much lower margins to make fine wine accessible.
The pub snacks menu will be an exercise in luxurious sustainability, showcasing commitment to minimising food waste and creating quintessentially British zero-waste dishes.
The team will be utilising the whole lamb, including the offal, to make their own haggis for ‘Haggis scotch egg, sauce ‘a broon’’.
It’s also in the pub where guests will find Handling’s signature snacks, ‘Chicken Butter’ served with warm Newcastle brown ale sourdough, and, of course, his much-loved ‘Cheese Doughnuts’ will be in plentiful supply.
With Kerr and McNeil having been Handling’s right-hand men for so long, there’s no doubt guests can expect the same Adam Handling brilliance in Windsor that they have come to know and love in London.
As well as signature favourites from over the years, including ‘Mother’, ‘Lobster Wagyu’ and The Frog E1’s legendary ‘Mac & Cheese’, you’ll find some new additions from Kerr and McNeil’s fresh country inspiration, utilising the vegetable gardens that have been designed for a constantly-changing sustainable menu.
Although the full menu is yet to be revealed, guests can expect a true celebration of seasonal British produce, including a take on Balmoral chicken, with foraged wild garlic and black truffles.
The Sunday Lunch is also one not to be missed – think Beef Wellington, horseradish and smoked hispi cabbage, paired with incredible English wines.
Equally, no pub is a pub in Handling’s eyes unless it has an incredible trifle on the menu, and this one is a real treat as the recipe is inspired by McNeil’s grandmother.
The restaurant interiors will reflect the history of the building and the local area.
Originally two gamekeepers’ cottages, wood plays a huge part in the design along with characterful accents of brass and copper. This more traditional style is cleverly juxtaposed with some of Handling’s favourite modern art pieces.
The two bedrooms available at The Loch & The Tyne have been created with history and luxury in mind – every piece of furniture tells a story.
Expect ultra-comfortable beds, a freestanding bath in the living room and peace and tranquillity all round.
Whilst Handling and his group are widely known for their commitment to sustainability, this opening represents an opportunity to implement it on a larger scale. He’s determined to make this one of the UK’s most sustainable pubs.
Chef and Owner Adam HandlingThe site includes its own vegetable gardens, orchard, flowerbeds, an area for composting biodegradable waste from the kitchen, and solar panels to reduce electricity consumption.
Upcycled furniture has been used throughout the entire building, and water used in all of the sinks will be recycled as toilet water, minimising water waste.
Says Chef Owner Adam Handling, “Without the strength and versatility of my incredible team, I wouldn’t have even been able to open anything this year, let alone this absolutely stunning pub.
“I’ve always dreamed of having a pub as part of the group and to have Steven and Jonny, who have both worked with me for such a long time, at my side is such a great feeling.
“They aren’t just my team, they’re my best friends and have helped me to build my restaurant group. To be able to make them Co-Chef Proprietors is the most exciting and rewarding feeling in the world. I’ll be visiting them every Sunday for a roast and a pint!”
From the sound of things we may just pop along one Sunday soon too.
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Hospitality & Catering News: Adam Handling announces new Windsor pub, restaurant and rooms. – 30 March 2021 – Adam Handling announces new Windsor pub, restaurant and rooms.
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