The story
Caxton Grill delivers Modern European cooking in London's Westminster, anchored by produce from its own rooftop garden. The kitchen roof garden provides fresh herbs and seasonal forage harvested daily. Honey from the hotel's hives moves directly from garden to glass, infusing small-batch Caxton gin and rum crafted exclusively for the bar. Ingredients like these ground a menu that prioritizes provenance and precision over complexity.
The "Best of the Best" collection highlights signature dishes where technique meets exceptional produce. Expertly cooked steaks and fresh fish anchor the savoury offerings, reflecting a Modern European approach to British produce. Robust vegetarian dishes round out the selection. Sweet finishes arrive through a dessert lineup that includes the Raspberry Lychee Rose Cake with Joconde sponge and rose custard, or the Apple Mojito, which layers lime mousse and mint sponge. A vegan White Chocolate Basil Mousse pairs blackberry crémeux with white snow for those seeking plant-based elegance. The kitchen maintains a Modern European framework that values quality and sustainability, working closely with trusted suppliers to ensure every plate reflects care and craft. This dedication to quality underpins the kitchen's AA 2 Rosette rating, a mark of distinction earned through consistent execution and respect for the produce.
Housed within St Ermin's Hotel, the space retains traces of its past as headquarters for Britain's Special Operations Executive during the Second World War. Winston Churchill reportedly enjoyed Champagne here while directing wartime strategy, and the bar later hosted figures linked to the Cambridge Five spy ring. Today, guests can view original SOE field equipment in the lobby before settling into a relaxed atmosphere suitable for theatre-goers or business lunches. Cocktails continue the botanical theme, utilizing the same garden honey and herbs found on the plates, connecting the drink list to the kitchen's botanical sourcing.
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