Scheduled to open on 17 May, The Loch & The Tyne will be Handling’s first venture outside the capital.
The venue will be led by former Adam Handling Restaurants group executive chef Steven Kerr and former Adam Handling Chelsea head chef Jonny McNeil.
"Steven and Jonny have both worked for me for over 10 years and it’s great to be able to give them their opportunity to really shine."
"I first met Steven in Newcastle in 2008 and Jonny in St. Andrews in 2010. There we have it, The Loch & the Tyne is born,” Handling explains.
The vision for the venue is “ultra British luxury” coupled with being “one of the most sustainable pubs in the UK”, with the venue featuring an eco-beer garden, vegetable garden, an orchard and an area for composting biodegradable waste.
“The water used in all of our sinks will be recycled as toilet water, minimising water waste and solar panels, installed on the roof, will reduce our electricity consumption,” says Handling.
“I’ve always dreamed of having a pub as part of the group and so have Steven and Jonny. They aren’t just my team, they’re my best friends and have helped me to build my restaurant group."
"I’ll be visiting them every Sunday for a roast and a pint.”
Handling currently operates Frog by Adam Handling in Covent Garden - which is on our list of the top 100 restaurants in the UK - and Adam Handling Chelsea.
The Scotland-born chef already has experience of running sustainability-focused venues. His Ugly Butterfly restaurant in Chelsea - which closed last year due to the pandemic - had a menu based on 'waste products' from his more top-end places.
