After dribbling in front of the television season after season, I have decided to go on a hunt to taste all the food made by the talented Master Chef finalists. First stop- Master Chef Season 6 (2013) finalist- ADAM HANDLING. At the age of 26, Adam is already the head chef of Caxton Grill. Although the restaurant is yet to gain its first Michelin star rating, in my opinion, this day should come real soon. Here's why...
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| Awards received by Adam. |
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 Biggest surprise of the day!!Possibly the BEST spread I have tasted. The hot dough was served fresh and warm. The duck liver parfait was perfectly smooth the mixing timing was perfect. It was so good we finished the whole loaf within 5 minutes. |
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| Dumping, prawn, lobster, chilli, Teriyaki RRP £4.50 |
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| Doughnuts with dressed crab RRP £4.50 |
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| Salmon RRP £12 fennel pollen, peas, sweet & sour wasabi |
EDITOR's FAVOURITE: This dish was too beautiful to be eaten. The presentation was spot on. Adam got the colours just right. The taste? Seriously impressed. The sour wasabi gave massive flavours to the fresh salmon and peas- a hint of sweet and sourness with a little spice. |
| Lamb Tartare RRP £10 beets, fermented red pepper, chilli, sorrel |
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| Warm chicken and Lobster RRP£ 18 yellow curry, palm sugar EDITOR's FAVOURITE: Who would have thought chicken and lobster go so well together?! The chicken has been marinated with herbs beforehand, and the chunkiest lobster claw was chosen. The curry sauce- nothing you have tasted before. This is possibly the smoothest curry paste I have had- it complemented the meat and fish so well without covering the fresh taste-divine. |
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| Beef Rump, Ashed RRP £25 artichokes, salt & vinegar cabbage |
I nam not normally a big fan of rump. But then I realised it's because the ones I have tasted were not cooked by the right chef. This beef was seriously moist and juicy. Complimented by the side dishes- a spotless main course.
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| Wild Sea Bass RRP £25 sweet potato, shitaki, fig |
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| Apple Sorbet (Complimentary) Sweet apple and cucumber marinated in gin and tonic gel "For you to rinse and refresh your mouth before dessert"- is what the waiter said to us. For me, this was a truly yummy freebie. The apple sorbet and cucumbers worked so well together, it gave my mouth that super refreshing taste- without the mint! Can it get better? OF COURSE! It's on the house! :) |
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| Pop Corn RRP £9.50 salted caramel, nougat, burnt orange sorbet |
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| Meringue RRP £9.50 With lemon cheesecake and vanilla ice cream EDITOR's FAVOURITE: CANNOT FAULT THIS DESSERT!!! Perfect combination of sweet, and sour. This was light and truly enjoyable. The meringues were made of soft cream and you won't get that crunchy texture you normally get, and you cannot taste the sugar bits, which I don't like. The lemon cheesecakes were heaven- I love cheese cake!!! |
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| Me getting ready to K.O these yummy desserts. |
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| Adam has published his own recipe book, selling at £25. Pick up your copy on your way out after a delicious meal! |
Overall Rating:
Adam surely pays attention to his presentation (and taste of course). From entree to dessert, every plate was presentation beautifully with lots of different colours. The biggest surprise will have to be the freshly baked bread and the complimentary Duck Liver Parfait- it was full of flavour and extremely smooth. A very big thumbs up!
Service:
Staff were very friendly and efficient. They know the menu well. Service was not rushed and we had plenty of time in between courses.
Food:
Amazing presentation, colour and taste. Best surprise for me had to be the complimentary home made break and duck parfait!
Hygiene:
Value:
I am confident that Adam will be rewarded a Michelin star very soon. So I suggest you get going before the prices shoot up !
NB: Review above is a mere personal opinion.
For more information or to make a reservation CLICK HERE.
For more information or to make a reservation CLICK HERE.
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