Adam Handling Aiming for a Michelin Star with Ugly Butterfly 2.0

Adam Handling was implementing zero-waste dining long before it became fashionable. The Scottish chef is renowned for establishing upscale restaurants that prioritize environmental sustainability, with his latest endeavor being a renovated iteration of his Cornish establishment, Ugly Butterfly. The restaurant, which originally debuted in Carbis Bay in 2021 and closed earlier this year, has now reopened in a new location: Newquay.

Image: John Hersey

Anticipations for Ugly Butterfly 2.0

Ugly Butterfly 2.0 has resumed operations at the five-star, family-owned establishment, The Headland, situated adjacent to Fistral Beach. “With our Ugly Butterfly family returning with determination and our enhanced menu offerings, we aim to secure a Michelin star at Ugly Butterfly 2.0, and there is no more suitable location for this pursuit,” states Handling.

Like all his establishments, the food is determined by the seasons, emphasizing the finest Cornish produce. Currently, patrons can savor appetizers of bluefin tuna accompanied by preserved truffles and elderflower, cured mackerel with radish, and an intriguing delicacy named ‘Mother’, comprising celeriac, dates, and egg yolk.

The 'Middle' segment has venison ravioli and lobster wagyu, succeeded by main courses of BBQ turnip with green chili and grapes, wild bass with courgette, and Cornish hen with hispi cabbage and hen of the woods. For dessert, there is tableside tarte tatin and 'Nitro Tiramisu' crafted from leftover coffee and chocolate husk.

The champagne cart is expected to be a highlight, showcasing various varieties of sparkling wine, including Handling's preferred selection: Krug Grande Cuvée, available for £38 per glass or £228 per bottle (usually priced at twice in restaurants). In addition, the restaurant provides one of the most comprehensive wine lists in all of Cornwall.

A deck is available for customers to savor fresh seafood outside. Indulge in fish and chips accompanied by a glass of champagne for Handling’s reinterpretation of the coastal staple, or savor Porthilly oysters, lobster and crab cocktails, or hash browns with caviar as appetizers.

Ugly Butterfly 2.0 furthermore offers afternoon tea, divided into four courses: nibbles, savouries, sweets, and scones. Commence with lamb tartare and wild garlic capers, followed by St Ives smoked salmon finger sandwiches and sausage buns. This will be succeeded by delicacies such as lemon cheesecake and strawberries and cream tart, accompanied by scones served with Rodda’s clotted cream and plum jam. The menu includes a provenance section detailing the origins of the produce, such as Cornhill eggs and plums from the banks of the river Fal.

The interiors will embody the Cornish spirit, featuring a mural by local artist Olly Howe and a color palette of delicate pink and pastel green, complemented by dried flowers and illuminated table lamps. “We are allowing the natural environment to guide us—both in the seasonal ingredients featured on the menu and in the design of the space,” he states. The sunsets seen from every window have contributed to the aesthetic and ambiance of the location.

Handling commenced his career at Gleneagles, ascending through the ranks to become the youngest head chef at the prestigious Fairmont St Andrews. Throughout the years, he has established a series of his own restaurants, including The Loch & The Tyne in Old Windsor, Frog by Adam Handling in Covent Garden, London, and The Tartan Fox in Cornwall.

Celebrating British produce is key to their mission, as the teams continually experiment to optimize each element. A significant portion of the menu's vegetables is foraged locally, and snacks are crafted from offcuts of other dishes, which also contribute to drink garnishes.

Ugly Butterfly 2.0 is situated at The Headland, Fistral Beach, Headland Road, Newquay TR7 1EW. Reserve at uglybutterfly.co.uk