Following the award-winning restaurant of Adam Handling in Shoreditch, the successful chef launched a much bigger venture: The Frog. What started in Hoxton has now become a restaurant empire with many location across London, applauded for its sustainable menus and a strongly organic, biodynamic wine list to match.
The minimal waste mantra means even the bar snacks are made from what other kitchens would throw away. This sharp emphasis on zero waste and sustainable produce, combined with great wines and craft beers has established The Frog as a dining destination that is as beautifully modest as it is theatrical.
Quirky menu options include cheese doughnuts and Handling’s signature dish of celeriac, yolk, apple, dates, but with the seasons playing a key role, you never know quite what you’re going to get – besides a stunning presentation. There’s an Asian background to lots of the dishes that keeps up the intrigue. Crisps are made from nori and tapioca (turning them into extra crunchy snacks), yakiniku flavours flow through earthy duck and beetroot, and floral jasmine underpins pear for dessert.
The wines are original and consistently excellent, including a left field Slovenian bottle and a jaw-dropping Kiwi dessert wine. For optimum pleasure and minimum guilt, you can’t do better at The Frog Hoxton.
45-47 Hoxton Square, London N1 6PD