Adam Handling Chelsea Chelsea Restaurants

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Adam Handling Chelsea - Chelsea, London

British fine dining at it's best

Category : Restaurant Cuisine : British
Address : 75 Sloane Street, Chelsea, London, SW1X 9SE, UNITED KINGDOM - Directions
Web : www.adamhandlingchelsea.co.uk
Opening Times : Mon-Sun: Lunch: 12pm-2.30pm, Dinner: 6pm-10.30pm, Afternoon Tea: 1.30pm-5.30pm
Closest Tube : Sloane Square
Private Dining Room : Details


  • Adam Handling Chelsea  one of Innerplace's exclusive restaurants in London
  • Adam Handling Chelsea  one of Innerplace's exclusive restaurants in London
  • Adam Handling Chelsea  one of Innerplace's exclusive restaurants in London
  • Adam Handling Chelsea  one of Innerplace's exclusive restaurants in London

Adam Handling. Chef. Entrepreneur. Scotsman. And we‘re big fans! The young man‘s newest venture is his most illustrious to date. He‘s been selected by Belmond (the same restaurant group that made Raymond Blanc‘s career at Les Manoir aux Quat‘Saisons) to spearhead the restaurant at their flagship London hotel: Belmond Cadogan in the heart of Chelsea. Known for removing the stuffiness from fine dining with surgical precision and flourishes of big flavour, we were really excited to see how this would translate in such a high-end, formal setting. 

The dining room is quite simply spectacular. A large crystal chandelier descends from a ceiling clad in ornate moulding. Light herringbone parquet flooring plays off a soft grey and cream colour scheme to create a space that is ineffably airy. Walls are clad in beautiful art deco sconces and an array of artwork that rivets the eye in the softest manner. The 45 cover space features a large open-plan kitchen an dining counter alongside the main restaurant area, with entrances on Sloane Street and Pont Street. 

On the menu, a few classics appear alongside inventive new dishes. The ‘Mother‘ celeriac with truffle, yolk and apple was always one of our favourites and continues to be so. Butter-poached king crab with carrots and sorrel exhibited a beautiful interplay between land and sea. A special of lamb wellington put the meat to use in a rather novel sense. We finished up with an engaging dessert of compressed cucumber served with burnt basil and dill. All in, we think this is Handling‘s best outing so far - and one of the city‘s most exciting fine dining operations. 

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