A year after my first venture into the real foodie world, I returned to where it all started. 

No longer Caxton Grill, Adam Handling's name stands proudly atop the bronzed entryway in the heart of Westminster. 

Caxton is a source of sentimentality for me. The site of my first 'proper' dinner. Since my first visit last year I have returned 5 times, to some this may be classed as excessive but one simply cannot resist the lure of a Chefs G&T, or a Doughnut with Dressed Crab.

I consumed 3 Chefs G&Ts in 3 days. It was not enough.

This year I was lucky enough to be back in my hometown for my birthday when Chef Handling was starting his new menu and when told by the chef to get there and try it, you book a table. Immediately.

Innscredible was dragged along for the ride.

After arriving a little too early to be seated, completely by mistake and in now way an excuse to have another G&T, we waited in the bar enjoying some of the complimentary sushi and recovering from a day of pottering around the capital. Dinner time rolled around and the restaurant beckoned.

First was the bread course.

The bread course is something I would never usually mention but; Hot Sourdough, Chicken Butter with crispy skin, Duck Liver Parfait. Exactly. The parfait was light yet powerful, loaded with the intense iron flavour and scattered with crispy onions. The chicken butter was infused with seaweed and provided a clean yet creamy flavour. I will mention that butter is hard to come by on Adam Handling's menu only to be found in the bread course and desserts. Elusive yet not entirely missed throughout the rest of the meal.

The new menu consists of a selection of sharing plates to encourage you to pick and choose and share and quarrel over who gets the last morsel. Pick and choose I did.

To start I chose my absolute favourite Crab Doughnuts as well as Beetroot,  Beetroot and more Beetroot and the Cured Mackerel Crackers with Cucumber, Yuzu and Caviar. 

Crab Doughnuts were perfection as usual.

The beetroot dish consisted of sugar tubes filled with a beetroot pannacotta and a beetroot and yuzu gel covered in a beetroot powder. Sweet, tart, creamy and crispy. Entirely moreish. 

The Mackerel Crackers are one of the newest addition to the menu. As I have said previously I am not the number one fan of raw/cured fish. I do like it but need something to convert me full time. However after this popped up on my Instagram (pssst link at the bottom of the page) It was too pretty to pass up. The flavours were as delicate as the presentation and the light bubbly crackers provided an excellent contrast to the soft fish.

I ate all of the above, save for one Crab Doughnut that Innscredible bravely tried. That's love right there. 

Next Innscredible chose the Wagyu Burger with fries and onion rings. 

I chose the Slow Cooked Goat with Spelt and Shallots and Tempura Courgette Flowers with Honey, Thyme and Goats Cheese. The Goat was recommended by our server as my original choice of Sole was out. I'm glad they vouched for this as I would have had a double portion. Soft and melting I could have eaten it all with a spoon. Served with soft and crispy spelt and a shallot puree it was beautiful. The courgette flowers were light and crispy on a pool of bright verdant sauce. Sweet and savoury all at once. 

Before dessert we were treated to the palate cleanser. A trio of candy floss in savoury, sweet and sour flavours. Each had its own merits, but all 3 combined was something else entirely. Its something new and different and definitely fun. I loved it.

And to finish I chose the Chocolate truffle with Blackberries and Cassis whilst he chose the Popcorn with Salted Caramel, Nougat and Burnt Orange Ice cream. I think the ice cream was my favourite element of both. 

The truffle was dark and rich covered in blackberries, the sharp fruity sauce cut through this as to not be too decadent. The popcorn was a lighter affair but I don't think I could choose between the two. It's lucky for me that Innscredible can handle my wandering spoon.

Birthday 2 at Adam Handling at Caxton was another triumph and definitely a tradition in the making. 

See you next year guys!

(Inevitably it will be before the year is out but I don't want to seem too eager, and don't forget the bananas!)