A true leading light in British food, who incredibly is still a couple of years shy of 40, there is not much that Chef Adam Handling MBE hasn’t achieved already. The winner of pretty much every well-known chef competition around including Scottish Chef of the Year, British Culinary Federation’s Chef of the Year and Great British Menu’s ‘Champion of Champions’, his successful business is now made up of two bars, a chocolate shop and four restaurants. A proud Champion for Springboard FutureChef, we chewed the fat with Adam as this year’s competition came to a climax.

How and why did you become a chef?


The reason I became a chef was so that I didn’t have to go to university. University was free in Scotland and my mum used to be under the impression that to be successful, you needed to go into higher education. My dad is very smart. In fact, I can’t count on two hands how many degrees he has got but I was always more like my mum – more hands on. I wasn’t an academic person in the slightest so after chiselling her down, she gave me an ultimatum. If I could get an apprenticeship, I could forego university. The first job I saw was for an apprentice chef at Gleneagles Hotel.

Was it daunting as a 15-year-old at Gleneagles without any cookery background?


I knew it was a spectacular and iconic place, but I really didn’t quite understand just how spectacular it was until I joined. At that point in time, Gleneagles was owned by Diageo, so everyone had to be 18 or over to work there. That was apart from me – I was the youngest person within the business. I was the first apprentice in the hotel since Diageo had taken it over, which was many, many years ago. It meant everyone else was a proper chef with countless years of training and experience, which was quite scary for me being so young and having never cooked before.

What is most important when cooking? 


To be as positive as you can. Positivity produces better food. If not, you will inadvertently overcook something or under season something. Negativity is a vicious virus that affects confidence and concentration. I have always been a positive person. Negativity is poison.

You’ve already achieved so much, what are the goals now?


My main goal now is to ensure British food is respected, loved and that when people come over here, they are excited to eat the best of British. My goal isn’t personal anymore. What I have achieved in my timeline is wonderful, but now I’m more focused on ensuring the Adam Handling Collection is somewhere that diners can rely on to consistently deliver the best of British food and that develops the best chefs and hospitality talent.

As a Springboard FutureChef Champion, what are the benefits
of the initiative?


I feel very privileged to be a Springboard FutureChef Champion. It’s really important to treat them as adults but also to try and push them as hard and far as possible. Whether you win or not, you make friends for life and you learn new skills immediately. 

It is absolutely fascinating to see how they all talk about food – it’s so romantic and so pure. You can’t help but be moved and you’re left wanting to give them an opportunity, you want them
to succeed.

How powerful is it in getting jobs?


Chefs look at Springboard as a real achievement, whether you’ve won it or just competed in it. When CVs come through the door, Springboard stands out. It highlights a willingness to learn and improve.  

Do you have any tips for competitors?

1. When you’re working with your mentor, you should be constantly asking the question “why?” – I hate anyone who says don’t ask me why, just do what I tell you. That’s the most dangerous answer in the world.

2. The second part of that is always write the answers down. Get a little notepad in your back pocket and jot everything down – why does it need to be cooked to that specific temperature? Why does the skin need to be crispy? Why does the oven need to be pre-heated? Food is translatable. If you know the foundations of certain things, it’s translatable into thousands
of more dishes. 

3. Find a chef who you aspire to be and ask to work in their kitchen for a day or week. You will be surprised how many chefs will help you. It will give you a great insight into how a professional kitchen works. 

4. Don’t test your dishes on your friends and family. They will be too nice to you. You need critical feedback to improve.