FOOD+DRINK
EXCEPTIONAL, IMAGINATIVE, MODERN BRITISH CUISINE AND UNDERSTATED
LUXURY, RIGHT IN THE HEART OF CHELSEA AT
ADAM HANDLING C H E L S E A
at the Belmond Cadogan Hotel
HERALDED AS THE REBIRTH OF A LONDON LEGEND, THE BELMOND CADOGAN HOTEL OPENED ITS SLOANE
STREET DOORS JUST LAST SPRING, FOLLOWING A MULTI-MILLION POUND REFURBISHMENT. THE VISION WAS
TO CREATE A STYLISH RETREAT IN THE HEART OF CHELSEA. THE END RESULT IS A STUNNING FUSION OF
LUXURY, GLAMOUR, CULTURE, ARTS, FASHION, AND FINE DINING, THAT PERFECTLY INTERTWINE WITH MODERN,
UNDERSTATED LUXURY; A NEW CHAPTER IN A CAPTIVATING TALE OF BOHEMIAN ARTISTRY, ARISTOCRACY
AND SOCIALITE ENDEAVOUR. BY SAMANTHA READY
Underpinning the quirky design details, specially
selected artworks and elegant luxury, for which
Belmond is renown, is a unique dining experience
designed by celebrated chef patron, Adam Handling.
Handling has enjoyed a meteoric rise to culinary
acclaim. He was the first trainee chef at Gleneagles,
Fairmont’s youngest ever head chef, won Scottish
Young Chef of the year in 2011, and at the 2013
Acorn Awards, he was the youngest person to
be tipped by The Caterer Magazine as one of the
‘30 under 30 to watch’. Whilst 2014 saw the
British Culinary Federation’s Chef of the Year
Award, followed by the Scottish Chef of the Year
Award in 2015.
Clearly needing a bigger mantlepiece and his own
(rightfully gained) independence, Handling opened
his first independent restaurant in Shoreditch in
June 2016, and his passion for modern British dining,
sustainability, and his ability to win awards
continued… Best Restaurant of the Year, Best
Newcomer Restaurant, 3 AA rosettes and Michelin
Bib Gourmands for his catalogue that now includes
his flagship restaurant, Frog by Adam Handling,
The Frog Hoxton, Bean & Wheat (a sustainable cafe
88
bar), and now of course his latest venture - Adam
Handling Chelsea. marble, wood or metal tables, plush upholstered
seating, and contemporary light fixtures.
My guest and I began our own Handling culinary
adventure in the Bar. Accessed directly from Sloane
Street, we were warmly greeted by the house staff
whose uniform is inspired by 1960’s Kings Road
fashion. Taking a stool by the sleek marble bar we
were presented with the stunningly illustrated menu
book, not only full of inspired cocktails with inspired
names, but also hiding the welcome cocktail which
is housed in a cutout in the back! Gin infusion sunk
we opted for bartender choice and were not
disappointed with the expertly crafted ‘Black’; white
and dark Bacardi, mango liqueur and Falernum
syrup, and the ‘Lillie’; passionfruit and vanilla vodka,
hay, honey, kombucha and mandarin. Elegant, refined, comfortable and stylish, and at the
heart, an open kitchen with two tables alongside the
pass affording the perfect viewing spot for watching
the meticulous kitchen team prepare the well-
conceived and truly inspired menus, which
demonstrate Handling’s fundamental commitment
to sustainable practice and best seasonal produce,
as well as his flair for á la carte creations.
Aperitifs swiftly devoured it was time for the main
event and we were shown through to the stunning
restaurant. Housed in what was once royal courtesan
Lillie Langtry’s drawing room, the main dining
room, well rooms, are a masterclass in refined London
architecture and luxurious finishes to historic interiors.
High ceilings, ornate plaster work, grand fireplaces,
and sash windows, offset with parquet flooring,
As the best showcase of any chef’s work it didn’t take
much convincing to opt for the seven-course taster
menu with the paired wine flight. Taking our birdseye
seats aside the pass we were presented with a trio of
amuse bouche; rock oyster, beef tartare miso cracker
and the legendary cheese doughnuts; not only totally
devine, as promised, but indeed a great precursor
for the courses that were about to take us on one of
the best culinary journeys we’ve had in a long time!
As our bread arrived with whipped chicken butter,
topped with crispy skin (thank goodness we were sat
in full view of the kitchen otherwise we’d have licked
the plate!), we were introduced to head sommelier