Highly-rated chef says induction and fryers are boosting service output in new kitchen

Top young chef Adam Handling, whose independent restaurant venture The Frog opened last month, has hailed the impact that equipment from Valentine and Cuisinequip is having on his kitchen – and says he will look to use the kit in future sites he launches.  

Handling, who made his mark with his signature restaurant at St Ermin’s Hotel, Westminster, unveiled his newest concept, which is based in Shoreditch at the start of June.

He worked closely with Essex kitchen house CCE on the design of the kitchen and it recommended equipment Cuisinequip induction and Valentine fryers for the cookline.

“I’m delighted to be in a position with a superb mentor and backers, plus a great team in my kitchen,” said Handling. “The new equipment I have from Cuisinequip and Valentine is a real boost in terms of increasing our service output and the quality in terms of taste and consistency, especially from the induction elements which beat our previous gas solutions.”

Handling and his team are using the kit to deliver a menu based on local, fresh ingredients from markets close to Shoreditch, using often overlooked cuts of meat including cheeks and bavette.

“Now The Frog concept is tried and tested I have plans in action with my investors to open further restaurants, including another Adam Handling signature restaurant,” the 27-year-old chef said. “My strategy includes using the template of cooking equipment from Shoreditch and making it the core of the new planned operations.”

The kit he is using at The Frog includes two built-in induction hobs, Kombi-Star induction cooking hob, Berner induction salamander and griddle, plus a Valentine Evo 250 fryer.




Related posts