Chef Adam Handling moves Frog E1 to a bigger site

Following an award winning run at its East End home Frog E1, renowned Chef Adam Handling will be moving to a larger site this July. The building, which sits on the corner joining Hoxton Square, Rufus Street, and Old Street, will be home to the newly named The Frog Hoxton as well as a new Bean & Wheat, Adam’s sustainable coffee shop and deli, and a brand-new bar concept, Iron Stag.

Due to launch at the end of next month, the three individual venues will have their own distinct experience, with separate entrances on different streets. The Frog will continue its legacy, retaining it’s casual fine-dining concept but delivering it in a more refined, elevated style.

New bar concept, Iron Stag, boasts design and menus curated by Adam in collaboration with Rich Woods (award-winning bartender aka The Cocktail Guy) and Matt Whiley (aka The Talented Mr Fox, behind Scout), serving a selection of carefully curated bar snacks designed to complement the drinks. There will be an emphasis on aged whiskies, including 35yr and 40yr bottles as well as the bar’s very own casked whisky.

Echo warriors will also be excited to hear that Adam will also be opening a zero-waste coffee shop and deli Bean & Wheat, serving up more than just flat whites and sandwiches. Expect an extensive craft beer offering with a fully licensed bottle shop. The beer library will be made up of offerings from smaller producers that Adam has hand-selected to promote and support, and all bottles will be available to take away.

Adam will be implementing a recycling initiative in keeping with the theme of Bean & Wheat, encouraging customers to bring their empty beer bottles back in exchange for free coffees. In keeping with its artistic surrounding area, Adam has also vowed to support local artists, and will be working directly with Wishbone Publishing and several renowned artists, such as Monica Vincent, Zombiedan, Mr Cenz, JJ Adams, Katy J Dobson, and Jason Heppenstall.


Address; 45-47 Hoxton Square

Written by Jordan Crowley

Photography by Tim Green