HUNGRY. Adam Handling - Losing Everything, Making £148k a Day, Winning Great British Menu and 2 Michelin
Mar 30, 2026
Adam Handling, chef-restaurateur behind Frog and Ugly Butterfly, shares his rise from Gleneagles trainee to building a multi-restaurant group. He recounts near-collapse during COVID, pivoting to lucrative home deliveries, brand decisions like turning down quick money, and launching a direct-to-farm caviar line. Conversations include chasing Michelin recognition, team culture, and reinventing British cuisine.
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Aurelia Caviar Cuts Middlemen To Keep Plates Luxurious
- Adam launched Aurelia caviar to cut middlemen, lower cost per tin and let restaurants add more caviar to dishes.
- The brand aims to offer cheaper top-tier caviar so chefs can keep luxury items on menus without raising prices.
Get The Right People To Earn A Second Star
- To chase a second Michelin star, invest in front-of-house talent and give chefs space to lead while keeping consistent high covers.
- Adam hired a two-star GM Lorenzo and promoted Cleverson to let him show more of his skill.
Short Daily Rituals Keep A Multi Site Group Aligned
- Daily disciplined communication (10-minute 10am stand-ups) plus focused 45-minute director meetings keeps a dispersed team aligned.
- Short strict agendas drive accountability and healthy competition across sites.
