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Ugly Butterfly by Adam Handling to open at Carbis Bay Estate in August

Ugly Butterfly, which is chef Adam’s most sustainable brand of restaurants, will launch in Cornwall, at the luxurious Carbis Bay Estate on August 2nd, offering British food, inspired by Cornwall.

In keeping with both Adam’s and the Estate’s ethos, there’s a strong focus on sustainability.

Adam Handling has created the menus in the restaurant to be as elevated and theatrical as at Frog by Adam Handling in Covent Garden and will use ingredients carefully sourced from in and around Cornwall. Offering an all-day dining experience, the Ugly Butterfly bar uses trims and offcuts from the ingredients used in the restaurant to create delicious drinks and bar snacks. This bar menu will illustrate that there is no such thing as food waste, much in the same way that there is no such thing as an Ugly Butterfly. 

Everything we do at our restaurants and bars is based on the location and surroundings. It’s super important to me to support the local suppliers and Carbis Bay has a beautiful seaside and rural setting, so we’ll be using more of the seafood and foraged ingredients that the area is well-known for.”

The Team

Adam has appointed Jamie Park as Head Chef. Jamie has been one of Adam’s key chefs in the group for seven years – he was previously Head Chef at The Frog.  “Jamie is hugely passionate about sustainability, in all forms, and this is the perfect place for him to explore every possibility to create great food, whilst getting us closer to our ultimate goal of 100% zero food waste,” says Adam.

Group General Manager, George Hersey, has previously lived and worked in Cornwall for a number of years, and will be based in Carbis Bay to head up the front of house operations there, whilst still playing a key role in the Group’s London and Windsor locations.  He has established relationships with local food and drink suppliers including Verdant Beer Falmouth, and Pentire non-alcoholic spirits distilled with Cornish coastal plants. Chef Jamie will be focusing on hyper-local ingredients, sourcing fish from Harlyn Bay, Portilly Oysters, razor clams from the Hale Estuary, Cornish sea buckthorn, Cornish Gouda, and Saint Ewe eggs.

Spectacular Views

In a stunning Cornish Atlantic coastal setting, just a mile from St Ives, the restaurant and bar offer spectacular views across one of the worlds most beautiful bays, which includes the Estate’s private beach and promenade.

The interiors have floor-to-ceiling glass windows, overlooking the ocean, dried local flowers hanging from the ceiling and white pendant lights illuminating each table. The textures and art displayed on the walls will have a timeless aesthetic. Adam has strong connections in the contemporary art world, and he has commissioned a very beautiful mural which will be painted on one of the walls. The creation of an open kitchen will provide that renowned Adam Handling touch.

The restaurant offers 65 covers and there is a private dining area at the back of the restaurant that seats up to 10 people.  The bar is comfortably spacious, also offering 65 covers.

Standalone Destination

Adam says that the Carbis Bay Estate is the perfect place for “staycationers” and overseas travellers looking for a luxurious and relaxing, sustainable experience.  “It’s busy year-round, particularly this year with so many people wanting to holiday in the UK, and we are looking forward to welcoming the Estate’s guests to experience our concept. But Ugly Butterfly by Adam Handling is very much a standalone restaurant and bar and we can’t wait to get to know the locals, whilst also hosting destination diners and our loyal guests from our other restaurants when they visit Cornwall.

This area has already established a great reputation for food with some of the country’s best chefs and restaurants located here, and we are committed to adding to Cornwall’s dining scene.”

Carbis Bay is a stunning property. We are so excited to be opening our first restaurant south of London, here. Stephen and Jose Baker at the Carbis Bay Estate have a very similar mindset to myself and my restaurant group, regarding the future of the planet and how we eat and think sustainably. It’s great to see them having won such prestigious awards as AA Eco Hotel of the Year 2019–20. It is such a great opportunity for us to bring a luxury restaurant and more casual all-day-dining bar there – it’s just the perfect home for the Ugly Butterfly brand and I’m honoured to be there.”

G7 2021

As a key leader in sustainable hospitality, Carbis Bay Estate has been selected as the location for the G7 summit on June 11th – 13th, hosted by the UK, at which world leaders will discuss climate change, and the global recovery from Covid-19.  Ahead of the opening of his new restaurant Ugly Butterfly, Adam Handling and his team have been honoured to be asked to create sustainability-focused dishes for the leaders to enjoy, whilst overseeing the food offering for the whole summit. Adam is incredibly grateful to be giving a taste of his sustainable food and zero-waste mindset at such an environmentally-focused event. Adam is in discussions with a number of food waste charities to coordinate the collection of any leftover food from the summit, to ensure it doesn’t go to waste.

Ugly Butterfly by Adam Handling

Carbis Bay Estate

Carbis Bay

St Ives


TR26 2NP

Open for lunch and dinner Wednesday to Sunday from 2nd August 2021

social media @uglybutterflysw


For further information about Ugly Butterfly, please contact Shelley Sofier or Kate Garnett at Red Kite PR

Tel:  Shelley 07932 740 223 Kate 07896 877 138 

About Adam Handling:

Adam Handling started out at Gleneagles 16 years ago where he was the first ever apprentice chef, before he went on to become Fairmont’s youngest ever Head Chef. Adam has a number of impressive awards under his belt, including Scottish Chef of the Year, British Culinary Federation’s Chef of the Year, Chef of the Year in the Food & Travel Awards. Adam was (and still is) the youngest person to be one of the Caterer’s ‘30 under 30 to watch’ in the 2013 Acorn Awards. Most recently, voted both by the public and a selection of esteemed industry judges, Adam received Restaurateur of the Year in the British GQ Food and Drink Awards 2020.

In 2016, Adam was keen to shake up the restaurant scene and he did just that with The Frog E1. Adam’s first restaurant, located in the Old Truman Brewery, was one of the first of its kind in London that offered high quality small plates and tasting menus in a cool and casual environment. The focus was on the 4 pillars that Adam deems make a successful restaurant – food, drink, art and music.

In 2017, Adam opened his flagship restaurant and bar, Frog by Adam Handling and Eve bar in Covent Garden.

2018 was a big year for Adam - relocating The Frog E1 to a larger site in Hoxton Square (since closed due to the pandemic) and heading up all of the F&B outlets at Belmond Cadogan Hotel, including restaurant, bar, afternoon tea, private dining and room service.

Adam Handling Restaurant Group is committed to fighting food waste and has teamed up with a number of core charities, including The Felix Project and Quintessentially Foundation, who share the same goal. During the Covid-19 in March 2020, the Group worked with Open Kitchens to provide The Felix Project with thousands of meals to share with local communities and frontline charities.

Adam has made numerous TV appearances including, Saturday Morning Kitchen, Great British Menu and judging on amateur MasterChef and MasterChef: The Professionals.

Passionate about the best quality British ingredients, Adam’s beautifully presented dishes start with careful sourcing of top quality, seasonal ingredients, prepared in a number of different, creative ways to bring their true flavour to life.

Frog by Adam Handling in Covent Garden opened in September 2017 and is Adam Handling’s flagship restaurant site. The restaurant has been heralded as a “smash hit” by the London Evening Standard and one of the “best restaurants in London right now” by Condé Nast Traveller. Frog by Adam Handling has won ‘Best Newcomer Restaurant’ in the 2018 Food & Travel Reader Awards, was voted ‘Best Overall Wine List’ at the 2019 Wine List Confidential awards and most recently, was awarded ‘Cocktail List of the Year’ at the National Restaurant Awards 2019.

Eve, opened in September 2017, is Adam’s first stand-alone bar and is located underneath Frog by Adam Handling in Covent Garden. The bar was awarded ‘Cocktail List of the Year’ at the 2019 National Restaurant Awards.

In May 2018, Adam Handling was appointed Chef Patron of the Belmond Cadogan Hotel in Chelsea, London, which opened in February 2019. The main restaurant, Adam Handling Chelsea, and the accompanying Bar and Terrace, serves exquisite Modern British cuisine that takes inspiration from the international culinary flavours that can be found in London, and serves breakfast, lunch, and dinner year-round. Alongside overseeing the entire food and beverage offering within the hotel, including in-room dining, banqueting, and events, Adam also opened the afternoon tea lounge, Cadogan’s by Adam Handling. Adam’s afternoon tea was awarded ‘Best Contemporary Afternoon Tea’ at the Afternoon Tea Awards 2019. The tea itself is inspired by childhood memories of plentiful feeding at his grandmother’s house, combined with a perfect blend of history and nostalgia of a traditional High Tea, and is freshly prepared in the in-house bakery every day.

About Carbis Bay Estate

Set within 125-acres, the Carbis Bay Estate comprises the luxury Carbis Bay Hotel with 36 individually designed rooms, The Gannet Inn and Gannet House, as well as a range of self-catering accommodation, cottages and serviced apartments, set against the backdrop of the Estate’s privately owned 25-acre Blue Flag beach.

Facilities at the hotel include newly refurbished C Bay Spa which offers coastal inspired treatments, a Sunseeker yacht for private excursions and delicious dining at Restaurant 1894. Carbis Bay’s Beach Club on the Promenade offers guests a perch to take in panoramic views of the ocean whilst enjoying Mediterranean dishes. All facilities are set within sub-tropical gardens with access to the South West Coast Path which connects Carbis Bay to St Ives in under 25 minutes by foot.

Nearby, The Gannet Inn/Gannet House is the ideal destination for locally sourced, seasonal dining, with C Bay Hair Salon being the perfect place for a treatment or trim.

For more information, please visit


The Massey Partnership

Diana Massey

Tel 07939584215