Former head chef at the Fairmont Hotel in St Andrews and at St Ermin’s Hotel in London, Adam Handling has certainly earned his chefs whites.

Starting his career at the age of 16 as an apprentice chef at Gleneagles Hotel in Scotland, the 27 year old has worked his way from the bottom to the top, and in 2011 bagged the Scottish Young Chef of the Year Award. Now, Handling is about to embark on a new restaurant venture and is set to open a site in east London – The Frog – which focuses on fresh produce, technical cooking and what the chef has described as a 'light theatrical touch'.