Sylvan Chevereau and Adam Handling head the kitchens at the St Ermin’s Hotel
“People say ‘wow’ when they walk in to the St Ermin’s - it delivers so much more than they are expecting –and that is exactly the reaction we want to all the food and drink we serve throughout the hotel, says Sylvan Chevereau, newly appointed Executive Chef at the deluxe St Ermin’s Hotel in St James’s Park, London.
“Be it breakfast, afternoon tea, drinks at the bar, a special event or a meal in our signature restaurant, we aim to deliver top quality, delicious seasonal food in an accessible, friendly manner”, he commented.
Heading two kitchens with a team of sixteen, Sylvan Chevereau is supported by Adam Handling, leading the team for the hotel’s two rosette signature restaurant, Caxton Grill.
Classically trained in France, Sylvan Chevereau worked extensively in renowned Michelin-starred restaurants and hotels across France, Jersey and Scotland before moving south and in 2011 taking the reins as Chef de Cuisine at the Lancaster Hotel, London.
Adam Handling trained at the prestigious Gleneagles Hotel at the age of 16. Then ventured south to work for Malmaison Hotel Du Vin group before taking over as Head Chef of Fairmont St Andrews’ fine dining operations, where he went on to win numerous awards such as ‘Scottish Young Chef Of The Year 2011’.
“Adam and I are committed to serving seasonal, low food miles British ingredients with creativity and flair, continued Chevereau. “We already produce our own honey courtesy of our rooftop bees and will dramatically increase our own, home kitchen produce this Summer with our own in-house jams, chutneys, breads and smoked fish. This month, for instance, we are introducing our own St Ermin’s blend of coffee using freshly roasted beans from Peterborough.”
New offerings this Summer include an extension to the specialist afternoon teas – including a special children’s super-hero themed tea – InfiniTEA and Beyond, Chelsea Flower Show and Hendricks’ gin themed teas and the opening of the Summer Caxton Terrace.
Signature dishes in the Caxton Grill are prepared on the Josper Grill – a very high temperature charcoal oven which delivers succulent meat and fish with characterful smokey flavours. Bringing his own fresh style and creative, flavour-filled flair to the kitchen, Adam Handling’s Spring menu offers the very best of British meats, line-caught fish together with seasonal accompaniments and sides, such as pea veloute with ham hock and cheese wafer; duck liver parfait, gingerbread and blackberries or hand dived scallops, cauliflower, dates and apple. As well as an extensive range of the Caxton Grill’s renowned steaks, main courses include Muntjac venison, potatoes, plum, marrow and spring leaves; potato-crusted cod, white beans, pressed potato, baby gem and celeriac or macaroni cheese, garlic, peas, mushrooms and truffle.