The Ugly Butterfly – Chef Tipi

 

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Ugly Butterfly, chef Adam Handling’s most sustainable restaurant, launched in Cornwall at the luxurious Carbis Bay Estate in August 2021 offering British food, inspired by Cornwall with a focus on sustainability, in keeping with both Adam’s and the Estate’s ethos. 

Adam Handling has created the menus in the restaurant to be as elevated and theatrical as at Frog by Adam Handling in Covent Garden while only using ingredients carefully sourced from in and around Cornwall. Offering an all-day dining experience, the Ugly Butterfly bar uses trims and offcuts from the ingredients used in the restaurant to create delicious drinks and bar snacks. This bar menu illustrates that there is no such thing as food waste, much in the same way that there is no such thing as an Ugly Butterfly. 

“Everything we do at our restaurants and bars is based on the location and surroundings. It’s super important to me to support the local suppliers and Carbis Bay has a beautiful seaside and rural setting, so we’ll be using more of the seafood and foraged ingredients that the area is well-known for.” 

Adam has appointed Jamie Park as Head Chef. Jamie has been one of Adam’s key chefs in the group for seven years – he was previously Head Chef at The Frog. “Jamie is hugely passionate about sustainability, in all forms, and this is the perfect place for him to explore every possibility to create great food, whilst getting us closer to our ultimate goal of 100% zero food waste,” says Adam. 

Group General Manager, George Hersey, has previously lived and worked in Cornwall for a number of years, and is based in Carbis Bay to head up the front of house operations, whilst still playing a key role in the Group’s London and Windsor locations. He has established relationships with local food and drink suppliers including Verdant Beer Falmouth, and Pentire non-alcoholic spirits distilled with Cornish coastal plants. Chef Jamie will be focusing on hyper-local ingredients, sourcing fish from Harlyn Bay, Portilly Oysters, razor clams from the Hale Estuary, Cornish sea buckthorn, Cornish Gouda, and Saint Ewe eggs. 

 

 
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