Handling is committed to using seasonal ingredients and attempting to eliminate food waste by using offcuts or vegetable peelings.

Hersey, during his time at The Frog Hoxton, maintained the company’s ethos of promoting sustainability and communicating the importance of reducing the industry’s environmental impact.

Handling said: “George is a real star of the industry, and so valued in our business. His quick progression with us reflects not only his natural ability to manage all operational elements of a business but also to help it thrive, even in these incredibly difficult times.”

Nicola Gartenberg, operations director at the Adam Handling Restaurant Group, added: "George is incredibly passionate about making positive change in the industry. He's played a pivotal part in our Group's 'Why waste waste?' campaign and continues to be at the forefront of sustainability discussions, with his role on the WRAP advisory board.

“He has taken on the role as our Group GM at a turbulent time in the industry and we are excited to watch him to continue to grow with the Group."