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New seasonal menu from Adam Handling at The Caxton Grill

Poached pear, fennel meringues, walnut oil, pomegranate, poire Williams sorbe
Redolent with rich, earthy flavours and a hint of Winter smoke, the new seasonal menu from Adam Handling at the Caxton Grill, St James’s Park, London offers deceptively simple sounding dishes that deliver intense, contrasting tastes and textures to diners

“I want people to be surprised and delighted by my food and aim to deliver real depth in flavour throughout all elements”, says Handling.  “I think it is fun to take one or two top quality ingredients in season and prepare them in a number of different, sometimes unconventional ways, so as people eat through the dish they keep discovering new, perhaps unexpected flavours; that way I hope they will find it a delicious, interesting and memorable experience“.

Bringing meticulous attention to detail and some Asian influence to seasonal British food, Adam’s Corn Fed Chicken with Leeks and Lemon, for instance, includes chicken marinated for a day in anchovy juice, white soy and thyme, crisped chicken in an Asian chicken sauce, roasted leek with lemon foam for dipping, zest of Sicilian confit lemons, a burnt lemon jelly and a burnt lemon fluid gel. The Barbecued Baby Back Ribs with Remoulade are prepared over three days – first marinaded in dry rub, then cooked low and slow for 12 hours, rested and then finished under the Josper Grill.

Smaller plates include Truffle Jerusalem Artichoke Veloute with Pancetta; Monkfish Cheeks with Piglet Belly and Burnt Lemon and Salad of Roast Cauliflower with Curried Sultanas, Coconut and Almonds.

“Since my mother is a vegetarian – who really cares about her food - I am conscious to always take as much care and build in levels of discovery with purely vegetable dishes. In this Autumn salad the cauliflower is prepared in three ways – pickled, a confit and as a puree”, adds Handling.

Desserts are also many layered, including Poached Pear with Fennel Meringues, Walnut Oil, Pomegranate and Poire William Sorbet; Choc Chip Cookie Parfait with Shortbread, Milk Sorbet, Vanilla Foam and Salted Caramel or Crumble Crème Brulee with Blueberry Jam and Honey Cress.

Head Chef at the 72 cover, two AA rosette Caxton Grill since the start of the year, Adam has been cooking since he was 16, was awarded Scottish Young Chef of the Year in 2001 and is currently competing in BBC2’s MasterChef: The Professionals.

Pictured: Poached pear, fennel meringues, walnut oil, pomegranate, poire Williams sorbe

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