Adam Handling’s culinary journey started at Gleneagles where he was the first ever trainee chef, he then went on to become Fairmont’s youngest ever head chef, culminating in winning Scottish Young Chef of the Year 2011.
Handling has since been awarded Scottish Chef of the Year 2015 as well as the British Culinary Federation’s Chef of the Year 2014.
In September 2014, Handling opened ‘Restaurant Adam Handling at Caxton' inCaxton Street SW1, which has already been awarded a three rosettes award from the AA.
Handling gained his love for cooking from his mother but started his official culinary training aged 16 as the first ever apprentice chef at Gleneagles Hotel in Scotland, he then went on to build upon his experience further by working in London heading his first brigade as sous chef at the Malmaison Hotel.
After a six-month tour of duty on the six-star liner, Crystal Serenity, Handling took on his current position toward the end of last year as head chef at St Ermins Hotel in St James’s Park, where he leads a team of 22. Handling is enthusiastically developing the restaurant’s reputation as one of the top places to eat in Westminster, with a menu designed to inspire and excite through inventive dishes that offer an ‘unexpected harmony’. Handling works with the finest ingredients and is meticulous in his attention to detail of his menus, which offer a wonderful complexity of flavour and texture.
Handling secured his place in the National Chef of the Year final for the second year, having won the semi-final heat in June.