Meet Adam. Adam's culinary journey started at Gleneagles, where he was the first ever trainee chef, before he went on to become Fairmont’s youngest ever head chef, culminating in winning Scottish young chef of the year 2011. 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’. Adam has since been awarded Scottish Chef of the Year 2015, Newcomer Restaurant of the Year in the Food and Travel Reader Awards 2015, as well as the British Culinary Federation’s Chef of the Year 2014.
Adam has launched a new food delivery and collection service, Hame – the Scottish word for home – to offer a taste of his restaurant experience to be enjoyed in homes in and around London.
The menu offers some of chef Adam’s most loved dishes from his restaurants: the Frog Hoxton, Frog by Adam Handling and Adam Handling Chelsea, and a few that he has developed whilst cooking at home.
The food from Hame will arrive fully prepared, ready for cooking and plating at home, complete with recipes and full step-by-step video instructions.
Head over to Adam's website HERE (opens in a new window) to find out more.
And below are the meats that Adam uses for some of his dishes (more to be added soon!), together with Adam's recipe inside!
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