Attend this intimate interview of Adam Handling MBE by food journalist Clare Finney as they explore his culinary journey so far discussing his creative mindset and bold approach to modern dining. Scottish born chef Adam began his culinary training, age 16 at Gleneagles Hotel in Scotland, after which he went onto work as sous chef across many London based hotels before appearing on Masterchef The Professionals in 2013. He opened his first restaurant, Caxton in 2014 and has gone from strength to strength ever since, opening numerous restaurants and bars over the years and winning many awards along the way. From championing zero-waste cooking to his theatrical, immersive style of food and service, Adam shares how sustainability, storytelling, and flavour come together, along with his perspective on the future of food and hospitality.