Adam Handling

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.

I love to cure beef with Kikkoman Soy Sauce. It makes it more caramelised when you barbecue it, the umami is really high, and the natural flavours of the soy brings out the sweetness of the meat.
Adam Handling
Soy in dessert may be a bit weird but it works. I use it with strawberries, chocolate and sugar.
Adam Handling
His profile grew amongst the British public when he appeared as a finalist in series 6 of Masterchef: The Professionals in 2013. This was followed by the publication of a cookbook - Smile or Get Out of the Kitchen - in 2014.
Season tomatoes with Kikkoman Soy Sauce instead of salt to bring out the umami of the tomato.
Adam Handling
Adam’s passionate about using the best quality British ingredients, and showcasing the wonderful produce the UK has to offer. He’s also a well-known advocate for sustainability, which is evident across his venues.

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

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.
Tim Anderson
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.
Tim Anderson
Upon graduating from college, Tim moved to Japan to immerse himself in the country's many diverse local foods. He then came to London, where he developed a love for British ale, cheese, curry, game, and seafood. Along the way, he has travelled to France, Mexico, Italy, Hong Kong, Thailand, Taiwan, Burma, and Denmark, accruing new and diverse culinary influences at every opportunity.
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!
Tim Anderson
In 2011 he combined those food influences creatively to win the hit BBC series MasterChef at age just 26, making him the youngest champion ever. Since his victory Tim has enjoyed an exciting career in the food world which has included the publishing of several cookery books on Japanese cuisine.

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