Scottish chef Adam Handling has been announced as executive chef of the Belmond Cadogan hotel ahead of its reopening this winter
Handling will oversee all food and beverage operations at the hotel, including the main restaurant which will feature an open kitchen, bar and terrace. Handling’s well-known flair for art and music taste will inform part of the restaurant design and tasting experience, adding to the experience.
He will remain at the helm of his other London restaurants, The Frog E1 in Shoreditch, Frog by Adam Handling in Covent Garden and Bean and Wheat, Handling’s zero-waste cafe in Liverpool Street.
The 54-bedroom Chelsea hotel will be reopening under Belmond’s management following a four-year, £28m renovation. It will be the second Belmond hotel in the UK alongside Raymond Blanc’s Le Manoir aux Quat’Saisons in Great Milton, Oxfordshire.
Handling commented: “I’m so excited to be partnering with Belmond Cadogan Hotel to bring an outstanding selection of dining options for visitors and guests of the hotel. Belmond has an incredible worldwide reputation and the building itself has an amazing history – I’m really looking forward to bringing the hotel into a new, modern chapter and putting my stamp on the menus. Being part of this launch is one of the highlights of my career.”
General manager Klaus Kabelitz said: “Adam is an exciting and innovative talent who has made his mark on the London dining scene. At Belmond, we are delighted to support up-and-coming talent and Adam’s culinary skill, combined with his incredible passion for curating the ultimate fine-dining experience makes him the perfect partner for our first London hotel restaurant.”