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Why waste waste?
Let’s influence change and raise awareness of food waste amongst the local community.

About Us

At Ugly Butterfly, Adam Handling’s newest site, we celebrate and encourage a reduction in food surplus and waste by showcasing tasty, innovative snacks and small plates alongside a sustainable-focused Champagne list. Our menu uses food by-products and leftover ingredients from the Adam Handling Chelsea restaurant on Sloane Street, as well as underutilised ingredients.

We want to help our guests learn more about the ingredients or parts of ingredients that are commonly discarded and showcase them in creative and delicious ways.

A percentage of all of our profits are being donated to The Felix Project.


[email protected]
0207 730 7161

55 King’s Road, London, SW3 4ND

Opening Hours:
Tuesday to Saturday: 11.30am to 10pm
Monday & Sunday: Closed

Ugly Butterfly is one of my passion projects, and incredibly close to my heart. The Frog Hoxton is a reiteration of my very first independent restaurant. The team there have been with me from the very beginning.

At both restaurants, we wanted to really make people think about waste and we wanted to teach our team, our guests and ourselves.

Following Boris’s briefing yesterday, there will be a ripple effect of closures. The health and safety of the public, our guests, and staff is paramount, but by advising people to avoid restaurants, bars, pubs etc without enforcing an official ban has left us, and many others, in a situation where we cannot claim on our insurance to cover any losses. The industry, one of the biggest in the UK, is now left facing mass unemployment and potential collapse. Simply put, the government must do more than just let us off our tax bill. The industry needs a cash injection, and it needs it now.

I know we won’t be the only operator in this and I want to send my support to anyone who is also facing these terrible decisions, but it absolutely breaks my heart to have to close Ugly Butterfly & The Frog Hoxton indefinitely.

We are doing all we can for our staff, to support them as much as we physically can.

I want to take this opportunity to thank all of our guests, our partners, and of course our incredible team who helped make my dreams a reality.