I can't stand coffee. I think it's, I don't know, I wish I enjoyed it, but it's just something about it. I just don't understand. I don't like the bitterness, I don't like the smell, everything about it. I cannot stand so one food I hate will be coffee.
Hi, I'm Adam Handling, Scottish boy living in London, always hungry, always eating and always cooking.
I like to do nostalgia when it comes to food, food that I remember the first reaction I had as soon as I ate it and then actually thinking, how the hell did they do that in one little tiny plate of food?
It was only two bites, but I had everything, and that's the kind of thing I love so much about Asian food.
The hours we take to do one recipe is, you can't really, you can't really say, you know, you create a dish and it'll develop, it'll develop with the time, it'll develop with the season.
You're in London, everybody's running. If you walk or stop or walk back or don't even move, stand still, food will overtake you. You'll always need to keep going, move forward, advance.
Only on the weekend.
The most important thing about running a kitchen, there's so many different factors, you know, you need to maintain the team, you need to motivate the team.
That's one side of it, that's running of the kitchen brigade, that then you've got the people paying a fortune to come and eat with you.
It's not just a chef cooks behind a stove, he makes dishes and that's his day done, he goes home and sleeps, comes back the next day.
You have to oversee everything, it's harder than people think.
What makes me the most happy?
Well, what makes me the most happy, what makes me the most like, now I understand why we're doing all this, is after a busy service,
you see guests coming up and saying, that was the best dish, this was the best that, thank you very much, that sort of stuff.
And I'm actually saying that, I'm trying to put across, food isn't about just eating a meal, it's an experience.
Friends together, eating great food, meeting up, it doesn't need to be, the food can be great but the ambience can be utter shit.
And it's like, that will impact on the food.
So when the atmosphere is great, the food is great and the customers are so happy, they're over the moon, I'm so happy about that.
I've always been scared of failure, always been scared of failure, terrified of heights if you want to know.
There's always that little thing in the back of the mind, should I do this, should I do that, are people going to enjoy it?
Am I going to embarrass myself?
But that kind of motivates you on even more, you want to make sure that doesn't happen.
There's always times you think, well actually maybe it's time to call that one a little quit or start again or think of something new.
I believe that talent is given or you have talent because of hard work.
You know, you work your ass off from a little age or you put 100% into it, then you curate your own talent.
I don't think talent can just wake up one day and you become something really good, you become someone fantastic at a field.
I think hard work creates talent.
