Frog by Adam Handling Restaurant Covent Garden

"Adam Handling’s Covent Garden Frog has set up a delivery situation called Hame, Scottish for ‘home’. In order to make the approachable dishes, they’re only half prepared, but you just have to follow simple video instructions to get them ready to eat at home. Order here for collection or delivery within 10 miles of central London." - heidi lauth beasley, jake missing, rianne shlebak

"Hame is a delivery and collection-only menu developed by Adam Handling and the team at The Frog. Whether you keep things relatively simple with sourdough and chicken butter and a pheasant pot pie that serves four to six people, or go all in with a wagyu beef tartare and a whole lobster, everything comes with full instructions for serving at home. You should also get probably also get involved with their wines and cocktails, so check out the menus here." - oliver feldman, heidi lauth beasley, jake missing, rianne shlebak

"We’re big fans of The Frog in Shoreditch (we rated it an 8.5), so it says a lot that we like their new location in Covent Garden even more. That’s due in part to the space itself: the Shoreditch location, set in a car park, has its charms but also feels slightly out of place, whereas the new, swankier spot has a real sense of occasion. And the food here also takes it up a notch: you’ll eat things like celeriac with truffle, or halibut with a super rich crab sauce and caviar, or a pot of razor clams that looks like it has a built-in nightclub smoke machine. Their five- or eight-course tasting menus do offer a real balance, but you can order a la carte as well. Things can get a little pricey if you’re matching your tasting menu with cocktails or wine but for something special, this place really is worth it." - Sam Collins

"Adam Handling's flagship is a restaurant that keeps up with the times: it’s fun, well-run and offers a friendly, rather uplifting atmosphere. The room's fresh, clean look keeps the focus firmly on the food, which is founded on classical techniques but blends in playfulness and originality to produce colourful, well-crafted dishes which are beautiful to behold. The signature bread served with chicken skin butter and liver pâté is inspired by Adam's sister, who would only eat roast chicken for Sunday lunch." - Michelin Inspector

"The former Masterchef: The Professionals contestant’s restaurant has one star." - Eater Staff