September 20, 2016

Alexander Boyd has been appointed as Executive Head Chef at St Ermin's Hotel

The St Ermin’s hotel in Westminster has appointed Alexander Boyd as its new executive head chef. Boyd replaces Adam Handling, who left the four-AA-star, 331-bedroom hotel in May to launch his own restaurants, starting with the Frog which opened in east London in June. In his new role, he will be in charge of creating menus throughout the hotel, including the triple-AA-rosette Caxton Grill. He was formerly executive head chef at the Mansion House, the official residence of the Lord Mayor of London, where he served high profile guests including members of the Royal Family. Starting his training at the age of 16, Boyd gained experience at Scott’s restaurant in Mayfair, the two-Michelin-starred La Tante Claire, the Montcalm hotel in London, where he progressed from chef de partie to senior sous chef in just three months, and the Bluebird restaurant in Chelsea. He then launched the V bar and lounge in Hong Kong, where he spent three years. On returning to London, he joined L’Atelier de Joël Robuchon, another two-Michelin-starred restaurant, before his appointment as head of catering at the Lawn Tennis Association. Here, he spent six years catering for the National Tennis Centre, as well as numerous high profile international events, before leaving to join Mansion House. Boyd has already begun to use the hotel’s honey supply, produced by its 350,000 Buckfast honeybees and its thriving roof kitchen garden, incorporating the home-grown fruits, vegetables, honey and herbs into his new afternoon tea and Caxton menus.

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