Caxton Grill

Within the plush surrounds of St Ermin's Hotel, Adam Handling at Caxton offers sumptuous European cuisine in a contemporary setting. Fashionable yet cosy, the Caxton dining room features flamboyant wall coverings and a rich colour palette, and an open fire crackles in the winter. As well as championing responsibly sourced ingredients through the 'field to fork' movement, artisanal flourishes at Caxton include decadent homemade chocolates, and honey sourced from the hotel's on-site hive.

Book a Table at Caxton Grill


2 Caxton Street
Restaurant Style(s)
Bar & Restaurant
Restaurant Cuisine(s)
Open Hours
Monday to Sunday: 12:00 - 14:30 17:30 - 22:30
Average Price for Meal
Average Price for Main Course

Credit Cards Taken
All Except: Diners

Special Offers

Sorry no offers available at this time



Marinated North Sea cod, chilli garlic oil, Josper roasted peppers
Hand carved Iberico Bellota ham, crispy poached quail eggs, potato and pea purée
Mrs Tees New Forest foraged mushrooms, truffled brioche croûte
Cornish red mullet, cherry vine tomato, green beans, red mullet bisque
Pumpkin seed and almond crusted feta, watermelon and basil salad
Laverstoke Park burata, heritage tomato salad, crispy black olives

Half a Temple Farm special reserve chicken, 
yogurt and mint dressing
Acorn fed Iberico pork pressa 300g 
Pigs roam through the dehesa during the Autumn months, foraging on acorn, wild herbs and grasses, this makes the meat supple, sweet and nutty. This part of the loin, where it meets the shoulder blades, is tender and marbled with fat.
Vintage dry aged sirloin 300g, porcini rub, smoked béarnaise sauce 
From the north east highlands of Scotland, matured on the bone for up to 28 days. To be considered good enough to be 'vintage', the criteria and selection process is so refined that only the top 5% of all scotch beef produced falls into the guidelines laid down in the scheme.
Organic rump steak 250g, porcini rub, smoked béarnaise sauce
Laverstoke Park Farm in Hampshire produces award-winning organic meat. The fields are planted with a unique blend of 31 grasses, herbs and clovers which give the meat its flavour.
Slow cooked organic shoulder of Laverstoke Park lamb, Parmesan mash, carrots and shallots
Line caught Kentish seabass, samphire, chorizo cream sauce
Cruden Bay wild salmon, broad beans, dried tomatoes, toasted almond, citrus milk
Day boat catch
Lemon zest and ricotta ravioli, courgette flower, peas, chilli flakes, rape seed oil (V)
St Ermin's Honey roasted summer squash, baby beetroots (V)