Currently located round the corner in Shoreditch (London), the new three-storey, 60-cover site will also be home to Handling’s second zero-waste coffee shop, Bean & Wheat, and brand new bar concept, Iron Stag.

The Craft Guild of Chefs 2018 Innovation Award nominee said: “The Frog E1 was originally supposed to be a test project on a temporary basis, but it became so successful we kept extending the lease.

“When we first opened the site, it was just me and a couple of my chefs painting the walls and putting on the doorknobs — backwards. We were so proud of it when we finished.

“The new one in Hoxton is my biggest venture yet and it’s a very personal project for me.”

Taking the existing team with him, Handling has also appointed Daniel Watkins as executive chef, who will lead the food and drink operation across all three venues.

With ‘casual fine-dining’ still very much at the heart of the Frog E1, the bar will offer a selection of single malt whisky (going back to Handling’s Scottish root) as well as a cocktail list created with the help of Duck & Waffle mixologists Rich Woods and Matt Whiley.