The St Ermin’s Hotel’s newly appointed Executive Head Chef, Alexander Boyd introduces his inspired new a la carte menu at their triple AA rosette, Caxton Grill
A delectable collection of seasonal dishes, made using the finest local ingredients; each item on Alexander’s innovative menu is beautifully presented, offers superb flavour combinations and contrasts and is of course, cooked to perfection in the restaurant’s signature Josper grill.
Utilising the St Ermin’s Hotel’s brand new roof kitchen garden – home to a variety of organic fruits, vegetable and herbs, Alexander’s new menu was designed with provenance in mind: From light bites such as Burrata cheese and St Ermin’s plum tartar crisp breads, to colourful starters such as Scottish salmon and grapefruit, or mains including fresh monkfish with pea puree, pancetta and pearl barley – topped off with a fresh pea, lemon and mint salad – each dish showcases the very best of the quality ingredients used.
Reintroducing the Caxton’s signature Josper Grill – an indoor charcoal oven, Alexander has worked closely with local suppliers – bringing the best 28-day dry aged British beef steaks to the restaurant alongside fresh, responsibly caught fish. The Josper oven cooks at exceedingly high temperatures, retaining moisture and adding a hint of smokiness, for a perfectly cooked Fillet, Sirloin or Rib-eye steak every time, or a delicate Dover sole, organic Scottish salmon fillet, wild sea bass or native Scottish lobster.
Joining the relaxed and stylish Caxton Grill in Westminster from his previous role as Head Chef at The Mansion House, where he regularly served high profile clients and the British Royal Family; Alexander has an undeniable culinary talent and creative flair, with a particular eye for detail – reflected in his first Caxton Grill menu.
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