• Josper Tasting Menu

    5-course tasting menu with a glass of Prosecco - £39pp

    A celebration of first-class seasonal ingredients, cooked to perfection. This menu highlights the unique effects on fish and meat when  cooked in a Josper Grill - extra taste and extra succulence.

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  • Fish Friday - Fish, chips, peas and tartare sauce with a glass of Nyetimber - £18

    Finish the working week with our exciting and unconventional fish, chips and a glass of Nyetimber for only £18

    Our traditional fish and chips is breaking with tradition, by using untraditional fish. The varieties we are using include gurnard, hake and megrim sole, underused and unappreciated fish caught in British waters, but normally sent overseas.

    Fish, chips, peas and tartare sauce with a glass of Nyetimber - £18
    Available Fridays

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    Explore the world of wine & whisky - Caxton Flights from £15.50

    Caxton's flights are three complementary glasses of either wine or whisky designed to give guests the chance to compare, contrast and discover new flavours or enjoy old favourites.

    Caxton's selection has been carefully chosen to intrigue and delight novices and connoisseurs alike.

    Flights offer the opportunity to share tasting notes and debate bouquets and bodies with friends and colleagues.

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Opening hours

Bar:
Mon-Sun 11:30am - 11:00pm
Grill:
Mon-Fri 12.00pm - 2.30pm
Mon-Sun 6.00pm - 10.30pm

Location

2 Caxton Street, London, SW1H 0QW, UK

Tel: 0207 227 7777

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Alexander Boyd, Executive Head Chef

Alexander Boyd has an undeniable culinary talent, flair and a wealth of expertise. Using the finest, carefully sourced and local ingredients – Alexander is committed to creating innovative menus throughout the hotel, whilst bringing an additional touch of elegance to Caxton Grill.
Having regularly served a plethora of high profile clients as former Executive Head Chef at The Mansion House, official residence of the Lord Mayor of London – including the British Royal Family, Alexander’s attention to detail is unsurpassed. His menus seamlessly combine elements of fine dining, with modern culinary techniques and classic flavour combinations.


Starting his training at the age of 16, Alexander gained invaluable experience at the likes of Scotts Restaurant, Mayfair; La Tante Claire – a two Michelin star restaurant; the Montcalm Hotel, where he progressed from Chef de Partie to Senior Sous Chef in just three months and the Bluebird Restaurant, Chelsea. The dedicated young chef then launched the V Restaurant & Bar in Hong Kong, where he spent three years learning new skills and experimenting with a variety of local ingredients. Alexander then returned to London to join L’Atelier de Joël Rouchon, another two Michelin starred restaurant, before his appointment as Head of Catering at the Lawn Tennis Association. Here, he spent six years catering for the crème de la crème of tennis society at the National Tennis Centre as well as numerous high profile international events – building an outstanding reputation for both himself and the Association, before leaving to join Mansion House.


Well respected within the industry, Alexander has acted as a mentor to many of his former staff, sharing his faultless, innovative techniques and his passion for working with quality local suppliers to source the freshest seasonal produce. Putting this in to practice, Alexander has already begun to utilise the St. Ermin’s Hotel’s own honey, produced by its 350,000 Buckfast honey bees and its thriving Roof Kitchen Garden – incorporating the home grown fruits, vegetables, honey and herbs into his inspired new afternoon tea and Caxton menus.