Westminster’s St Ermin’s Hotel has re-launched the Caxton Grill this summer.
So what is new?
New interiors and a new menu from head chef, Alexander Boyd, based on the abundance of organic herbs, vegetables, salad and fruit harvested from the hotel’s rooftop kitchen garden highlight provenance, seasonality and freshness.
Boyd has worked closely with local suppliers, sourcing the best 35-day dry aged British beef alongside fresh, sustainably caught fish and then cooks fast at very high temperatures using a Josper oven, retaining moisture and adding a hint of smokiness, for perfectly cooked steak, native Scottish lobster, Wagyu burgers or organic British salmon every time.
What can we eat?
First course includes Cured sea bass with lemon purée, cucumber, kohlrabi & parsley or Pan-fried hand dived scallops, courgettes and their flowers, mains offer British and USDA steaks, fresh fish such as Pan-fried red gurnard Mediterranean fish soup and couscous or grilled aubergine, sweet & sour raisin & pine nut relish, tomatoes, basil.
How do we get there?
- The Caxton Grill, St Ermin’s Hotel, 2 Caxton Street, SW1H 0QW