Scottish-born chef Adam Handling began his culinary career as an apprentice chef at the prestigious Gleneagles Hotel. Today, he owns three restaurants and a bar, Eve. The bar is situated in a vibrant basement under the restaurant. We have seen him competing on MasterChef: The Professionals and read about his commitment to a zero-waste ethos, which he integrates into his culinary practices both in the restaurant and in the bar.
The restaurant’s layout is an open space, with tables strategically arranged to focus on the kitchen’s pass, where Handling personally ensures the quality of each dish. The design blends comfort with a minimalist touch.
Our experience started off perfect with a glass of the Piper-Heidsieck Rare Brut Millésime 2013, to our initial snacks. The evening held promise. However, as the restaurant reached full capacity, the ambiance shifted. The noise level from other guests escalated, and the staff seemed to be under pressure, with noticeable lapses in service coordination.
The pace at which the dishes arrived was fast and uneven, and the wine pairings started to go downhill, with selections that did not match well.
The meal was a mix of hits and misses, with some dishes standing out and others falling short. All in all, the experience was a bit too stressful.
First time
End of February
Dinner
One star
Excellent
We chose the Premium Wine matching.
Noisy
Maybe
Worth the money? Yes, for the food menu, but not for the wine pairing, which is often overpriced nowadays.