Adam Handling teams up with The Ethicurean

A collaboration between two of the industry's most prominent culinary figures is set to take place on 7 April; co-owner and head chef of The Ethicurean, Mark McCabe, will cook alongside Adam Handling, chef-owner of the Adam Handling Restaurant Group.

Guests are invited to experience the menu for one night only, with an event taking place at the The Ethicurean, set within the hills of the Mendips in the Bristol countryside.

Both chefs are passionate about seasonality, sustainability, cultivation and zero-waste, and are both highly praised for their innovation and skill in the culinary arts. The partnership will see dishes that the Great British public may recognise from television, with a 12-course menu curated to emphasise the best of the natural British larder.

Menu highlights will include dishes such as Lion’s Mane, koji and spruce; Adam’s iconic lobster, carrot and chilli; ‘Spindrift’ – Arctic Char, turnip and rock samphire; and ‘Food Fight' – long pepper, burnt butter and strawberry.

McCabe says of the upcoming collaboration: "I’m absolutely delighted to have Adam coming to cook with us at The Ethicurean. We had a great time competing against each other recently and it will be even more fun to collaborate on this exclusive dinner. Expect some high-scoring familiar dishes, alongside a few new and delicious additions. I can’t wait!"

Handling adds: "Mark and The Ethicurean team have a very similar mindset to myself and my restaurant group, regarding our zero-waste ethos and how we think and cook sustainably. I can’t wait to get back into the kitchen with my Scottish ‘brother’ – there’s still bound to be a bit of cheeky rivalry though!"

With the experience taking place from 18:30-23:00, tickets costs £160 per person and are available to purchase here.

*The menu will be adapted for pescatarian and vegetarian guests.

Image: Hazel Thompson

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