New Restaurant Opening For MasterChef Finalist, Adam Handling
Young Scots chef, Adam Handling, has opened 'Adam Handling at Caxton'in Caxton Street SW1 and has already taken a coveted three rosettes award from the AA. An interior green wall of seasonal herbs and plants sets the tone for Handling's complex cooking which provides simple, elemental tastes and textures through a fusion of classical and inventive techniques. The signature restaurant of the St Ermin's Hotel, the light and airy 72-seat restaurant with private dining room overlooks the hotel's pretty courtyard garden and offers Handling's creative a la carte dishes and signature tasting menus for lunch and dinner. www.adamhandlingatcaxton.co.uk
A highly accomplished chef, Adam Handling brings his love of Asian flavours and techniques – particularly Japanese – to his kitchen. His beautifully presented dishes start with careful sourcing of top quality, seasonal ingredients, prepared in a number of different, creative ways to enhance their inherent properties and deliver real depth of flavour and harmony. The youngest person to be tipped by the Caterer magazine as one of the '30 under 30 to watch' in last year's Acorn Awards, Adam's meticulous attention to detail was also recognised by the AA in their award of three rosettes at the 2014 AA Hospitality Awards.
Appetisers such as the dramatic Beetroot, beetroot and more beetroot 'cigarillos' and Pickled cauliflower with truffle butters start Adam Handling's Autumn menu alongside food focused cocktails such as Fennel, including bronzed fennel, Absolut vodka, lime and gomme syrup or Carrot featuring ginger, spiced rum and Myers rum, lime, caramel and carrot.Both are aclear testimony to his approach: ”I want people to be surprised and delighted by my food and aim to deliver real depth of flavour throughout all elements” commented Handling.
Starter plates then offer unusual combinations of Warm chicken and lobster with coconut and chilli velouté or luscious Salad of salt-baked celeriac with truffle, apple and dates. Main course dishes range from Quail with tea, sweetcorn and popcorn to Wild sea bass with crisp pork, ceps, fig and endive or Cauliflower cheese tagliatelle dressed with English truffle and roasted hazelnut.
Sweet puddings include Chocolate truffle with blackberries and dried, iced cassis or Pistachio cake with artichoke ice cream, dill, pear and salted almonds or a more savoury option of English truffled brie with damsons and bread crisps conclude.