Adam Handling’s career started at Gleneagles where he was the first ever trainee chef. He went on to become Fairmont’s youngest ever Head Chef, culminating in winning Scottish Young Chef of the Year 2011. Adam was a finalist in Master Chef: The Professionals in 2013 impressing Michel Roux Jr. and Monica Galetti. He was the British Culinary Federation’s Chef of the Year 2014. Today he is Head Chef at Caxton.
Adam’s twin passions, sourcing top quality seasonal ingredients and his love of Asian flavours, are very evident in his cooking. He particularly enjoys using the same ingredient in a number of different ways to create dishes packed with flavour. Creativity at this level isn’t cheap and it doesn’t always come off, but when it all comes together it’s brilliant.
Join us on 18th November at 7.00 pm to find out what this young man is capable of. He will be offering us an aperitif in The Caxton Bar, followed by a 6-course tasting menu with matched wines, and coffee. Places are limited so please get your booking in early.
Because the menu will be seasonally appropriate we can’t tell you exactly what you will be eating. However, the current tasting menu with its wines is shown below. Don’t forget to let us know if you have special dietary requirements.
Doughnuts, dressed crab
Beetroot, beetroot and more beetroot
Cracker, cured mackerel, yuzu
Sourdough, chicken butter, duck liver parfait
- Calamar Verdejo 2009 Val de Vid Rueda
Salmon: fennel pollen, peas, sweet & sour wasabi
- Clos du Canalet Rosé 2009
Asparagus: wild garlic, verbena, green tea, wasabi
King fish: jalapeno dressing, confit shallots, chive
- Gavi Masseria di casa, 2014 Piedmonte Italy
Wild bass: just a good balsamic
Beef rump (ashed): burnt cabbage, artichokes
- Paper Road Pinot Noir, 2014 New Zealand
Yuzu: meringue, crumble, milk ice cream
- Muscat de Rivesaltes, Roussillon, France