I had an amazing night. I felt welcome and taken care of the moment I walked in. I sat at the counter. Because I love watching the chefs and they did an amazing job. So calm. So concentrated. The food they sent out was perfect. The tasting menu gave me so many different foods. And I loved that the Michelin Star food felt so personal and homely. When the staff tells so you to spoon the gravy with the bread you are in the right place 😊 A Michelin star restaurant where you can your fingers dirty, And the wine pairing. Perfect. The sommelier knows what he is doing. Just listening to him makes your evening. Thanks to the whole team for a perfect night.

We revisited Frog by Adam Handling after eight years, this time celebrating a friend’s 21st birthday. We’d previously enjoyed the private dining room downstairs, but for this occasion we chose the main dining space upstairs. We opted for the lunch menu, which began with three amuse-bouches, followed by Parker House bread and butter, a fish course, a duck course, dessert, and petits fours. One of the highlights is that you can bring your own wine at lunch with no corkage fee (though there is one at dinner). The interior is vibrant, with an open-plan kitchen, bench-style seating, and bold artwork—including modern takes on portraits of the late Queen and the current King. We sat at a circular table near the window with its striking white rubber surface. Amuse-bouches • Tuna & herbs: a delicate pastry cup filled with tuna and topped with bright herbs. • Crab, green chilli, buckwheat: a crisp cylindrical shell filled with white and brown crab meat, subtly spiced. • Chicken & egg: crispy chicken skin served inside an egg—imaginative and delicious. Bread & butter The Parker House bread was warm and beautifully presented in a tear-apart loaf. The standout, though, was the butter: chicken skin butter with a rich chicken parfait centre, elegantly shaped like a rose. Palate cleanser A cucumber tea served between courses was refreshing but fairly simple compared to the other dishes. Fish course Cod with courgette and smoked fish elements. The presentation was stunning, with courgette prepared in several ways. However, the portion of cod itself was surprisingly small. Meat course Merrifield duck with apricot and cobnuts. The sauce was superb, though the duck portion was again on the small side. Dessert Verbena, Earl Grey, and peach—a beautifully balanced dessert that was tart, sweet, slightly sour, and visually elegant. Petits fours A seeded madeleine served with cream and raspberry jam. Pleasant, though not as memorable as the other courses. Service & atmosphere The service was warm, attentive, and interactive throughout. Adam Handling wasn’t in the kitchen during our visit but did make an appearance in the dining room, as his family was also dining there. Afterwards, we noted that the cocktail bar Eve, located downstairs, opens at 4pm—a stylish spot to continue the afternoon with drinks.

We went here on a Thursday lunchtime for the lunch tasting menu as a birthday treat for my husband. We were shown to our table and given the wine list whilst the server showed us some options for champagne, myself had some fizz whilst the husband had a glass of red wine. The food was sensational. Each course was brought to us with a description of what the dish was and the inspiration behind the dish. We had 5 courses and each got better and better! The lamb main courses and strawberry desert were a highlight for me. My husband went for the extra cheese course, which he said was outstanding. The truffle honey was deliecious . 100% recommend this restaurant, friendly service, and an amazing experience. I can't wait to return!

Frog by Adam Handling is one of those rare restaurant experiences that truly leaves you speechless. A rare perfect experience. The service was friendly but attentive and professional - everything it should be. The dining room itself had good energy and niche decor which I found very suitable. More importantly, the food from start to finish was just breathtaking. It was personal, innovative, clever, and most importantly, bloody delicious. This is three star cooking not one star cooking.

Terrific food, things I’ve never had before or thought of eating together. The staff were friendly, professional and on the most part, attentive. We had a couple of issues with missed requests, but it didn’t detract from the experience. Overall, great food, staff and ambience. Defo worth visiting for a special occasion or if you like fine dining. Good value as well