New exec head chef conjures up sensational seasonal menu at St Ermin’s Hotel


The newly-appointed executive head chef at St Ermin’s Hotel in London has introduced a new seasonal a la carte menu to bring a new twist to the dining offering at the hotel’s triple AA Rosette Caxton Grill restaurant.

Alexander Boyd, who joined the luxury London hotel earlier this year, has created a new innovative menu that uses local ingredients and reintroduces the restaurant’s signature Josper grill.

Using St Ermin’s new roof kitchen garden – home to a variety of organic fruits, vegetables and herbs – Boyd has designed the new menu with provenance in mind.

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From light bites such as Burrata cheese and St Ermin’s plum tartar crisp breads, to 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 has been created to showcase the best of the quality ingredients used.

Boyd has also reintroduced the Caxton’s signature Josper Grill, an indoor charcoal oven.

The chef joined the hotel restaurant from his previous role as head chef at The Mansion House, where he regularly served high-profile clients and the Royal family.

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Zoe Monk

The author Zoe Monk

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