Ugly Butterfly

An escape from the capital, to complete tranquility

Ugly Butterfly by Adam Handling

Ugly butterfly, Est. 2021, was a restaurant built on the idea that there is no such thing as a ugly butterfly, in the same way as there is no such thing as waste.

Here at Ugly Butterfly, we predominantly use ingredients from the South West coast. We buy our produce in whole and use it all.

This respectful way of cooking is what makes our ever-changing menus even more exciting.

over the cliffs of Fistral Beach in Cornwall


We see Cornwall as a hidden gem in this fabulous country, so we predominantly use what we find in the South-West of England from our fishermen, farmers and suppliers, keeping our menu hyper-local and traceable.

We forage a lot from the land, so our dishes are a true expression of what it's really like to taste Cornwall.

Opt for our tasting menu or our 4-course restaurant menu, so that you can create your own experience with us.

And, in the summer months, dine out on our Terrace, where you can enjoy any of our menus and watch the waves battle the shores.

Our menus change regularly. Please use the menus below as samples.

Our 11-course menu (with 1 optional supplement)

£175pp

Our 4-course restaurant menu (with 2 optional supplements)

£120pp

OUR MENUS

Relax and unwind with our award-winning afternoon tea in our beautiful tea lounge.

Our tea experience combines the history and importance of High Tea with the luxury of Afternoon Tea.

During the Industrial Revolution, High Tea was the main meal for the working classes – a filling meal after a hard day’s labour.

Anna, the Duchess of Bedford, was the trailblazer for the luxury custom of Afternoon Tea.

She believed there was simply too much time between lunch and dinner and desired something to satisfy her appetite, during the afternoon. The natural course of action was a tray brimming with tea, bread and butter, and cake.

We use that historical inspiration and take you on our journey.

OUR AFTERNOON TEA

Scottish-born, Chef Adam started his career at the prestigious Gleneagles Hotel, in Scotland, over two decades ago.

Adam’s vision is to put British food on a global stage and show the world how diverse UK produce can be.

ABOUT ADAM HANDLING MBE


EXPLORE OUR INGREDIENTS