Frog Photo: jason-alfred-palmer

Frog is the London restaurant of celebrity chef Adam Handling. What is your general approach to food and sustainability?

– We serve British food inspired by London. For example, we use cauliflower leaves for our kimchi. We also have incredible luxury products at our doorstep, such as truffles, lobsters, hand-dived scallops, and line-caught fish, that the whole world wants. All our fish are line-caught and come with QR-codes, so you can easily read the beautiful story of where they come from. Such knowledge is one of the greatest things when creating food.

Why did you call the restaurant “Frog”?

– I don’t believe you can fail in life unless you give up and don’t adapt. A frog comes across loads of obstacles, and they have to swim in the water, or else they’ll sink. We are very good at adapting, so we got a Michelin star and became number nine in the country.

What is your recipe for success?

– One thing is the longevity of staff – it’s essential. I have 225 people working at my restaurants, and all of my senior staff have worked with me for 10-17 years. I think parts of it have to do with the fact that I’m a very positive person; we have a culture of motivation and inspiration


Photo: Jason Alfred Palmer



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