Dundee-born chef Adam Handling began his career aged 16 years as an apprentice chef at prestigious Gleneagles Hotel, Scotland. After a stint working in London, he returned to Scotland and later became the youngest ever Head Chef at Fairmont St Andrews.
Soy in dessert may be a bit weird but it works. I use it with strawberries, chocolate and sugar.
Season tomatoes with Kikkoman Soy Sauce instead of salt to bring out the umami of the tomato.
His 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. Adam has a won multiple culinary awards in recent years and his flagship restaurant, The Frog, was awarded its first Michelin star in the 2022 Michelin Guide.
Adam is Chef Owner of 3 restaurants:
- Frog by Adam Handling, Covent Garden, London
- The Loch & the Tyne, Old Windsor, Berkshire
- Ugly Butterfly, St Ives, Cornwall
Tim Anderson was born in Wisconsin, USA where he grew up with Kikkoman Soy Sauce as an everyday condiment and seasoning.
Try making your own delicious dips for tempura and spring rolls. Simply mix Kikkoman Soy Sauce with a little caster sugar, rice vinegar, sesame oil and lime juice.
Use Kikkoman Soy Sauce instead of salt in your recipes. It will balance and enhance the flavours of the other ingredients without you even noticing it’s there.
You don’t have to keep Kikkoman for savoury dishes. It works so well in sweet dishes such as caramel sauce. Think salted caramel and you get the idea!