Craft, construction, elegance and quality of taste. all the things Krug aspire to, I also strive for in my kitchens. Every time I take the time to enjoy Krug, it inspires me to create new and innovative dishes.
How would you describe your culinary philosophy?
My culinary philosophy is simply to create delicious food using the best and most sustainable seasonal produce. I care deeply about creating a relaxed environment in which guests can focus on enjoying their meal. My culinary style is inspired by the vibrancy of Britain and London, but the philosophy that underpins all my restaurants is a fundamental commitment to sustainability. We try to eliminate waste at every possible stage across by taking offcuts or surplus food and transforming it into innovative new creations.
Can you describe any parallels you see between cooking and Music?
I build all of my venues on the same four pillars – food, drink, music, and art. I’m proud of our food, but I’ve learned that it’s not just the food and wine that keeps the diners coming back; the whole atmosphere needs to be right, and if you get that right, it makes the food taste better. Creativity comes in a whole host of forms that come together to create a full experience. Just as someone can write an amazing piece of music that makes you really feel something, I believe a great plate of food can do exactly the same.
How does the location of your restaurant inspire your cooking?
In terms of culinary flavours, I like to say that my food is inspired by London. It’s such a vibrant culture with an incredibly exciting diverse food scene – I feel so proud to be a part of it. Each of my restaurants in London are in keeping with the unique culture of its area in London. So, for example, Frog by Adam Handling in Covent Garden is my "flagship" restaurant and it's a little bit more formal than The Frog Hoxton, which is more relaxed. Adam Handling Chelsea draws inspiration from its British history – it would silly not to being within such an iconic and historic building like the Belmond Cadogan Hotel in Chelsea.
What is your ultimate dream meal?
It would have to be lobster tart, a beef wellington with mashed potatoes for my main course, followed by apple tarte tatin. I’m going all out!
Where are you when you feel the happiest?
Being a Chef and running my own company means I’m constantly busy, but in truth, when you love what you do, every day is fun and it really doesn’t feel like work! I feel so fulfilled and happy being able to do something I’m so passionate about for a living. When I’m not cooking though, spending some family time with my son Oliver is something I really treasure. He’s only one, but I can’t wait until he gets a little older and I can take him with me to eat out and try some of the amazing food we have on our doorstep here in London.
What is your favourite Krug food pairing?
I have been particularly enjoying a glass of Krug Grande Cuvée with our cheese doughnuts and truffle. I find that the rich concentration of the Champagne works incredibly well with the intensity of the cheese and its complex yeast characters play off the truffle.
Why do you love Krug?
Krug has a wonderful history of quality and individuality that is inspiring. It’s great to find a whole range of wines that deliver true quality. I always enjoy tasting Krug; I had the pleasure of tasting the Krug Clos du Mesnil whilst on a trip with Krug in Morocco, along with some exceptional vintage, that were all delicious. We also hosted a dinner for Krug in our restaurant where I tasted the rare Krug Clos d'Ambonnay which was mind-blowing.
