Following last-year’s sold-out collaboration dinners, Chef Adam Handling MBE is excited to announce the next chefs to participate in his four-hands dinner series at his Michelin-starred Covent Garden flagship, Frog by Adam Handling. Over the next few months, Adam will welcome three of the UK’s most exciting chefs into his kitchen, to create exclusive tasting menus that celebrate the very best of their individual styles, cooked side-by-side in Frog’s open kitchen.
Tickets are priced at £199pp*, with booking slots from 6:30-7:30pm. Spaces are very limited, and tickets are bookable via OpenTable, at the links above. The Four-Hands Dinner Series starts up again on Monday 7th September and will run until Tuesday 3rd November, with each chef joining Adam for a one-off, unforgettable evening of great food and wine.
Collaboration One: Chef Adam Handling MBE X Chef Stuart Ralston At Frog by Adam Handling, Monday 7th September
The first dinner will bring together Chef Adam Handling MBE and Chef Stuart Ralston, Chef Owner of the Michelin-starred Edinburgh restaurant LYLA, as well as Noto, Tipo, Parisian-style bar à vin Vinette and subterranean cocktail bar Vivien.
Ralston is regarded as one of the leading voices in Scotland’s contemporary dining scene. After beginning his career in New York working under Gordon Ramsay, Stuart returned to the UK, where he has since established a reputation for precise, ingredient-led cooking, built around seasonal Scottish produce, with global influences drawing on Asian flavours.
The two Scottish chefs will work in tandem to create a special one-night-only menu, featuring snacks followed by three dishes from each chef and an indulgent dessert, along with a few surprises that can only be tasted on the night. Expect plenty of exceptional seafood sourced from British fishermen and producers, alongside signature favourites, as the two showcase the precision, balance and ingredient-led approach that runs throughout both chefs’ restaurant Collections.
Says Chef Stuart Ralston: “We are thrilled to be working with Adam and his team. It’s great to see what he’s working on at Frog and his approach to redefining British food. We’ve known each other a long time, from battling it out on Great British Menu through to our work on guest chef collaborations. At LYLA, just like Frog, we’re passionate about sustainability, seasonality and sourcing – it should be an unforgettable dinner.”
Collaboration Two: Chef Adam Handling MBE X Chef Pierre Minotti At Frog by Adam Handling, Monday 5th October
image008.png
Following the same menu format on Monday 5th October, Chef Pierre Minotti will be joining Adam for an exclusive menu celebrating the exceptional quality of seasonal British produce and demonstrating the chefs’ mutual commitment to supplier-first cooking.
Minotti is renowned for his exceptional work at three-Michelin-starred Alain Ducasse at The Dorchester, three-Michelin-starred Hélène Darroze at The Connaught, and more recently Alex Dilling at Hotel Café Royal, where his culinary leadership saw the restaurant earn two Michelin stars just four months after opening. Similarly to Adam, he was passionate about creating a restaurant with a luxurious offering in an atmosphere where guests can feel genuinely at ease, noting that “you shouldn’t feel the need to wear a bow tie” to enjoy exceptional food. This approach led him to open his own reimagined fine dining restaurant, Orrery by Pierre Minotti, in Marylebone, London in March 2026.
His cooking is characterised by innovative dishes that honour seasonal and regional ingredients while drawing upon his classical French training. He places particular emphasis on food presentation, believing that visual artistry is inseparable from culinary excellence.
Collaboration Three: Chef Adam Handling MBE X Chef Daniel Clifford At Frog by Adam Handling, Tuesday 3rd November
image006.png
Finishing the series will be Chef Daniel Clifford, Chef Patron of two Michelin-starred Midsummer House in Cambridge. Clifford has built a formidable reputation for his innovative yet classically grounded approach to modern British food, earning widespread acclaim for his exceptional technical skill and meticulous attention to detail. His cooking is defined by a relentless pursuit of precision, a deep respect for ingredients, and a creative flair that elevates traditional flavours into refined, contemporary dishes.
Clifford took the helm at Midsummer House when he was just 25 years old, embarking on a journey that would see the restaurant rise to national and international prominence. Under his visionary leadership, it was awarded its first Michelin star in 2002, followed by a second in 2004 an achievement that firmly established it as one of the UK’s most celebrated fine dining destinations.
+
Later in the year, down in Cornwall, the team will be hosting some more collaboration dinners at Michelin-starred Ugly Butterfly in Newquay, following the success of June’s sold-out event with Nieves Barragán Mohacho, chef-owner of the Michelin-starred Legado and Sabor, with next top chef Simon Hulstone (8th September) set to join Adam for another incredible feast. Reservations for Ugly Butterfly’s series can be booked via: reservations@uglybutterfly.co.uk.
Adam Handling MBE says: “I’ve always believed the most exciting things in this industry happen when you cook alongside people who see food in a completely different way to you. This series is about exactly that. Bringing together chefs I genuinely admire and letting those different perspectives, backgrounds and styles collide.”
Frog by Adam Handling, 34-35 Southampton Street, Covent Garden, London WC2E 7HF
