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24/05/2026
Colour on the plate, sunshine in the air. ☀️
This is what sunny-day dining looks like at its best — creamy Burrata with vibrant heritage tomatoes, crisp radish, pistachio & pea pesto, finished with a delicate tomato tapioca cracker.
Fresh, bright and made for long lunches in the sunshine.
19/05/2026
The club sandwich may have started in the USA… but we’ve taken it to a whole new level. Our Caxton Club stacks grilled chicken, St. Ewes golden egg, Wiltshire bacon, tomato, lettuce and coleslaw into one seriously satisfying bite. If this doesn’t shout lunch, we don’t know what does.
13/05/2026
Shoutout to Stefano and team this World Cocktail Day — shaking in style. 🍸
03/05/2026
Our Scottish Cod Cheeks Fritti are delicately crunchy on the outside, tender and sweet within, dipped in saffron aioli and finished with bright pickled samphire.
Small plate. Big statement. This is why it’s Best of the Best.
Explore our Best of the Best: https://caxtongrill.co.uk/bob/
25/04/2026
Great tartare starts with great beef.
We use Hereford Prime, a heritage British breed prized since the 17th century for its natural marbling, depth of flavour and exceptional tenderness. Slow grown, pasture reared and beautifully balanced and expertly supplied by
Hand-cut and carefully seasoned with gherkins, shallots, Worcestershire sauce and Tabasco. Finished with egg yolk custard and burnt onion dust.
Exceptional breed. Precise technique.
23/04/2026
To mark the start of Great British Beef Week, we celebrate the craft behind every cut.
Cut from the short rib plate, known as Jacob’s Ladder, this richly marbled Red Hereford beef rewards slow cooking. Marinated in gochujang for layered heat and umami, then cooked over 48 hours until the connective tissue melts and the texture turns silk-soft.
Balanced with bright red cabbage slaw for freshness and crunch.
One of our Best of the Best. Expertly sourced and supplied by
16/04/2026
It’s National Eggs Benedict Day.
Two perfect eggs.
Crisp bacon.
No shortcuts.
That’s how we do breakfast at Caxton.
13/04/2026
They start as something striking and end as something delicious.
Artichokes get our shout out this
Our Artichoke & Feta Dip celebrates the artichoke in all its forms, from sculptural blooms in our rooftop garden to the rich, savoury depth on the plate.
While our homegrown artichokes aren’t quite ready (and never quite enough to make the dip), they’re more than enough to shape the flavour.
So for now, we rely on to deliver exceptional fresh produce to the kitchen.
08/04/2026
Twelve hours cured.
Twelve hours confit.
Seconds to fall in love.
Golden duck croquettes, delicate crunch, rich confit centre, lifted by plum and star anise ketchup.
Made with free-range Creedy Carver duck from Crediton, Devon, dry plucked for superior texture, cured with juniper, allspice and cinnamon, then slow-confited until meltingly tender.
This is why they’re Best of the Best
06/04/2026
Yes, we love meat. No, it’s not always needed.
This is how you do meat-free.
Bold, punchy, seriously satisfying.
Peanut & Soy Tofu.
Aubergine miso yaki, crispy seaweed, sesame glazed bok choy.
05/04/2026
Easter, elevated, the Caxton way.
Harissa West Country Lamb Chops
Our grass-fed West Country lamb, expertly supplied by Reeves Butchers bracknell, is reared on clover-rich pastures and shaped by coastal air, delivering natural tenderness, delicate marbling and a clean, subtly sweet finish.
Marinated in harissa, cooked over fire with precision, and balanced with cooling tzatziki, pomegranate molasses and a vibrant seasonal salad.
A true celebration of Easter lamb , bold, refined, and unmistakably Caxton.
One of our Best of the Best.
03/04/2026
Good Friday, it’s all about the fish.
A tradition we’re fully advocating, especially with choices like these.
• St. Ermin’s Spiced Rum Cured Salmon
• Seared Tuna Niçoise
• Scottish Cod Cheeks Fritti
• Beer Battered Haddock & Chips
• Catch of the Day
All equally good. The only question is, where do you start?
31/03/2026
End the month the right way, a proper burger blowout.
Freedown Hill Olive-Fed Wagyu Steak Burger, Applewood cheddar, tomato relish, gem lettuce, steak chips.
Olive-fed Wagyu from Freedown Hill, rich, marbled, unapologetically indulgent.
So good it earns its place on every menu, lunch, dinner and bar.
hills.wagyu
28/03/2026
Silky sauce, warm sourdough, empty shells in minutes.
Our rope grown mussels are steamed to order and bathed in cider and tarragon cream, rich, aromatic and made for dipping. Suspended, not dredged, they’re cultivated in the water column, protecting the seabed while producing a cleaner, sweeter, grit-free mussel with exceptional tenderness.
No cutlery required.
Just pinch, dip, repeat.
27/03/2026
To mark International Whisky Day, we’re pouring something with real intent.
1794 Highland Rye, bold, spice-led, and built from the ground up. A true field-to-bottle whisky, crafted using home-grown crops and sustainable practices, from solar energy to waste reduction.
Matured in virgin charred American oak, it hits with caramelised cereal, clove, and black pepper, lively, layered, unapologetically characterful.
At Caxton, we don’t just pour whisky. We choose producers who do it properly.
This is one of them.
24/03/2026
Fire. The origin of flavour. 🔥
Cooking over coal is where precision meets instinct, intense heat, deep caramelisation, and a subtle smokiness that defines every cut. It’s how we honour the very best produce.
The finest cuts. Treated simply. Cooked properly.
That’s the Caxton way.
.hills.wagyu
18/03/2026
Golden crust. Translucent centre. Gone in moments.
Our Seared Scottish Scallops are caramelised to perfection, topped with shaved coral and paired with cauliflower textures and hazelnut & wild garlic pesto.
Light. Indulgent. Utterly irresistible. One of our Best of the Best.
Reach Food Service
16/03/2026
Feather-light doughnuts.
Filled with two-year aged Lincolnshire Poacher. Finished with Old Wi******er and shaved Danube honey truffle. Rich, nutty and delicately aromatic.
Our Cheese Doughnuts celebrate exceptional produce. Lincolnshire Poacher Double Barrel, matured for up to two years on the Lincolnshire Wolds by FW Read & Sons, brings bold savoury depth, while Old Wi******er from Lyburn Farm in Hampshire adds a distinctive nutty caramel richness.
The final flourish: rare honey truffles from the Danube region, sweetly fragrant and unmistakably elegant.
A small plate with serious presence.
This is why they’re one of our Best of the Best.
15/03/2026
A classic cocktail with a little extra energy.
Happy National Espresso Martini Day. ☕🍸
07/03/2026
This week marked an exciting moment at Caxton , with the launch of our new menu, our new website, and the introduction of Best of the Best.
A spotlight on the dishes that truly define us. Exceptional ingredients, proud provenance and precise technique, brought together on one plate.
Explore the menu and discover Best of the Best on our new website. https://caxtongrill.co.uk
24/02/2026
Precision. Creativity. A little theatre.
Today we raise a glass to the craft behind every pour — the skill and passion that turn simple ingredients into something memorable.
Here’s to the art of the cocktail. 🍸
19/02/2026
Great food doesn’t just happen — it’s created, challenged, and championed in our kitchen.
At Caxton, our Team Cook-Offs are where the magic happens. We step away from the daily service, get creative with the best seasonal ingredients, and push each other to raise the bar.
It’s friendly competition, big flavours, and serious passion. And honestly? It’s amazing to watch. The energy, the focus, the pride — it all ends up on the plate.
Only one dish earns its place on the menu. This season’s winner: Chef Ren Carlo Alteza’s pan-roasted pheasant supreme — with za’atar heritage carrots, chestnut & parsnip cream, spiced cavolo nero purée and cranberry sauce.
On the menu now.
14/02/2026
Make this for date night… thank us later 😉
❤️ Our Valentine’s Cocktail. Sweet, citrusy, and just bold enough to keep things interesting.
50ml Isle of Harris Gin
10ml Strawberry Purée
20ml Raspberry Syrup
25ml Fresh Lime Juice
4–5 drops foamer
Dried raspberries to garnish
❤️
07/02/2026
Before Wicked, something wickedly good.
Heading to Wicked? Come for a show-stopping dessert before the magic begins. Just a short walk from the Apollo Victoria Theatre, our Pre-Theatre Menu is perfectly timed for your evening.
Two courses — £30
Three courses — £38
5–6pm · Monday–Sunday
26/01/2026
“My appreciation for Veganuary is long-rooted in the experimentation and exploration we see with ingredients and menus at this time, so here I was, bracing myself for a journey mid-weather warning to head into central London. Side note: could we please consider pushing the month of celebration for plant-based cuisine to one where people aren’t skint, and freezing?”
thoroughly enjoys the Veganuary menu at ... Read to find out how the chocolate sponge is a particular highlight.
Opening Hours
| Monday |
12:00 - 22:30 |
| Tuesday |
12:00 - 22:30 |
| Wednesday |
12:00 - 22:30 |
| Thursday |
18:00 - 22:30 |
| Friday |
12:00 - 22:30 |
| Saturday |
18:00 - 22:30 |
| Sunday |
18:00 - 22:30 |
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What people say
Caxton Grill & Bar in London is a must-visit destination for foodies and those who appreciate high-quality ingredients. This bar and grill offers a modern European menu that features innovative takes on classic dishes, as well as premium steaks cooked to perfection on the Josper Grill.
What sets Caxton Grill apart from other restaurants is its commitment to sustainability and sourcing local ingredients. The restaurant's green wall of seasonal herbs and plants adds a touch of nature to the interior, while honey made by its own bees and herbs grown on its roof are used in many of the dishes.
The restaurant has 72 covers and a private dining room that overlooks the hotel's lush courtyard. With impeccable service and warm surroundings, Caxton Grill creates a relaxed and friendly atmosphere that makes diners feel right at home.
Overall, Caxton Grill & Bar is an exceptional dining experience that showcases the best of modern European cuisine with a focus on sustainability and locally sourced ingredients. If you're looking for delicious food served in a welcoming atmosphere, this is definitely the place to be!
