Corrado Sanelli
Weal heart in blood with crisp pig's ear and pureé of artichoke and mashed lung served with truffle sugar jelly beansby Magnus Ek
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Adam Handling, 29 years old, Scottish, at the helm of London restaurants The FrogE1 (2 Ely's Yard, Old Truman Brewery, Hanbury Street), Frog (34-38 Southampton street) and Bean & Wheat (ph. www.adamhandling.co.uk)
We already wrote about Adam Handling, initially when he was the chef at the Caxton Grill, swanky and perhaps a little old-fashioned restaurant at the St Ermin’s Hotel. At the time, the chef appeared on MasterChef the Professionals and ended up a finalist, thus quickly becoming a household name in the UK. Some time has gone by, enough to allow to the young chef (he’s still only 29) to open not one, but two restaurants under his own name and, in between these two, a coffee shop too. The first place Adam opened about 15 months ago could not be farther from the Caxton Grill in concept. Backed by investors, he moved east, to Shoreditch, the fashionable centre of the London nightlife, where he opened up a place in between a restaurant and a bar, perfect for the crowds who flock to the area especially in the evenings. Unusual name, street art style logo, hops hanging from the ceiling, mismatched furniture and al fresco lounge area; the set up might not be everyone’s cup of tea, but the Frog E1 obtained a massive success almost immediately; Adam’s food praised by the critics who admire his mature and solid cooking style.
Celery, apple, truffle
White chocolate, yuzu, raspberry, peanuts
A British citizen from Naples, obsessive scuba diver, digital marketing manager Monday to Friday, foodie at any given time
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