Sodexo has appointed dynamic celebrity chef Adam Handling as a consultant to support the continued development of its Corporate Services business in London.

The critically-acclaimed chef, 27, will work with Sodexo Corporate Services to introduce the very latest modern British cuisine and fine dining into client sites in the capital, creating signature dishes and delivering master skills classes for Sodexo chefs.

Sodexo’s Corporate Services segment delivers integrated services to leading organisations around the world. In the UK & Ireland, the segment employs over 10,000 people working in a range of corporate environments including prestigious head office locations, research and design centres, manufacturing sites and laboratories.

Handling’s culinary journey started at Gleneagles where he was the first ever trainee chef. His astronomical career from there includes winning Scottish Young Chef of the Year 2011, Scottish Chef of the Year 2015 and Newcomer Restaurant of the Year in the Food and Travel Reader Awards 2015. Adam was also awarded the British Culinary Federation’s Chef of the Year in 2014, and was the youngest person to be tipped by the Caterer magazine as one of the ’30 under 30 to watch’ in the 2013 Acorn Awards.

In September 2014, Adam opened ‘Adam Handling at Caxton' in Caxton Street SW1, and was subsequently awarded three rosettes from the AA. His first independent venture ‘The Frog, E1’ showcases young talent, from Adam and his team’s exceptional and innovative cooking to art work displayed by young artists to up-and-coming DJs on weekends.

Handling will be among the judges at next month’s Sodexo Chef of the Year final at The Hospitality Show in Birmingham before starting his role in February.

Marlies Hoogeboom, Sodexo Corporate Services client relationship director for banking and professional services, said: “We’re delighted to be partnering with Adam and excited to see what his expertise will bring our food offer in London. Adam will be supporting us with signature dishes, client entertainment and master skills classes for our highly-talented chefs, which will enhance our delivery of fine dining. In addition, we are looking to work with Adam to support his passion for local business and small- to medium-sized enterprise within the food industry.

“Adam’s unique style, creative approach and outstanding skill are exactly what the market demands and I really believe that we can work together to create something truly compelling for our clients and consumers.”

Adam Handling said: “I am delighted to be working with Sodexo, who share my belief in the importance of supporting local businesses and providing the highest quality ingredients and services. I am very much looking forward to working together and helping them to continue producing cutting edge, delicious food, and fantastic experiences for their clients.

“The vision behind my restaurant ‘The Frog, E1’ was to create a relaxed restaurant to enjoy superb food. I want the quality and creativity of my menu to speak for itself and I do this by combining the best possible produce with unusual cooking techniques. The foundations of the restaurant are rooted in supporting and nurturing other young and creative talent. From the food producers and chefs we work with, to exhibiting young artists work on the walls and the up-and-coming DJs who perform on the weekends and the young winemakers and craft breweries we work with – every aspect of The Frog is about supporting innovation and creativity and that’s something I hope to bring to my partnership with Sodexo in the menus and events we’ll be working together on to bring unique experiences to their clients.”

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