The ambitious British chef and restaurateur is behind this upmarket and delightful sustainable, zero-waste eatery.

Across all of his restaurants, Adam is a strong adovate to sustainable cooking and eliminating waste at every stage by utilising any by-products and offcuts. Expect the menu at this exciting venture and concept (in partnership with Cadogan Estates and the Felix Project) - to showcase a fundamental commitment to sustainable practices using leftover ingredients from Handling’s nearby fine-dining restaurant at the Belmond Cadogan hotel. 

The space - built using recycled materials and reclaimed furniture - also houses a Champagne bar, as well as a “sustainability conversation hub”, which offers a platform for like-minded initiatives. Make sure not to leave anything to waste. Open from lunch to late evening Wednesday to Sunday.

Ideal For

Sustainable dining, getting 'wasted'

Signature Dishes

Handling’s signature cheese doughnuts made from cheese board leftovers; a tartare with beef from retired dairy cows; lobster shell soup and deboned crispy chicken feet, fried and topped with caviar.