Posted on Sunday, 13th April 2014
The Head Chef of Caxton Grill at the St Ermin’s Hotel, St James Park, is none other than Adam Handling. Remember him? If like me you were a big fan of Professional Masterchef, you would have probably been devastated when Adam failed to win the 2013 series. The ambitious and highly inspirational Scottish chef was probably the most deserved of the title, but unfortunately he failed to pull through on the day of the final. But onwards and upwards as not winning Masterchef hasn’t held Adam back. Not only is Adam the head chef of Caxton Grill, he was listed as one of the ‘30 under 30’ to watch in The Caterer & Hotelkeeper’s 2013 Acorn Awards and recently crowned as the British Culinary Federation’s Chef of the Year, 2014.
Adam started his cooking career at the age of 16 at the Gleneagles Hotel in Scotland. This was followed by positions at Rhodes 24, The Malmaison Hotel in Newcastle and the role of Head Chef at Fairmont St Andrews where he won two AA rosettes. At Caxton Grill, Adam cooks one part creative menu that is designed to excite, and another that is devoted to simple cooking of quality meats and fish from the Josper oven for more conventional palates. But in my view, if you are going to go to Caxton Grill, then a taste the creative inspiration that drives the ‘almost’ Masterchef winner is a must.
Our first interesting flavour experience was a breadbasket containing rye and bagel, and accompanied by a chicken butter with seaweed and mushroom. The rye was tasty, but the bagel was a dream with a centre that was lusciously soft, fluffy and wonderfully seasoned. The chicken butter consisted of 75% butter and 25% chicken fat and was supremely tasty with the seaweed providing the seasoning and the mushroom giving it an earthiness.