Everyone at Caxton is united by a passion for excellent food and service; they all relish the opportunity to create one of the best local restaurants in St. James’s and Westminster.
Head Chef Adam Handling, who leads the Caxton kitchen, started his culinary training aged 16 at the prestigious Gleneagles Hotel. He then joined the Malmaison Hotel du Vin group, before becoming Head Chef of Fairmont St. Andrews’ fine dining operations, where he won numerous awards including: ‘Scottish Young Chef of the Year 2011’.
Adam and his team are united in their commitment to using seasonal, low food-miles ingredients, sourced from small, family run suppliers. Drawing on their advice and knowledge, Adam chooses ingredients for his mouth-watering dishes, only when they are at their freshest and tastiest.
This passion for locally sourced products is epitomised by the on-site honey, produced by our rooftop bees, that is used throughout Caxton’s cooking, including their decadent homemade chocolates.