Claridge's has recently announced the soft opening of their new restaurant, located at the former Davies and Brook site within the prestigious Mayfair hotel.
Leading the culinary team is esteemed chef Coalin Finn, who has previously worked at Inverlochy Castle, Davies and Brook and Sketch.
In September, the restaurant will have its grand opening, offering an all-day à la carte menu featuring classically-inspired dishes.
The restaurant's previous occupant was the renowned Michelin-starred Davies and Brook, helmed by chef Daniel Humm, who also owns the three-Michelin-star vegan restaurant Eleven Madison Park in New York. However, the collaboration concluded in 2019 due to disagreements over Humm's proposal to transition Davies and Brook, which had opened the same year, into a fully plant-based menu.
Following Gordon Ramsay's tenure from 2001 to 2013, the restaurant was then managed by Simon Rogan as Fera at Claridge's for a period of three years. However, since Daniel Humm's departure in 2019, the restaurant has remained closed.
The new restaurant at the hotel pays homage to its original name, which was used more than two decades ago. Known as Claridge's Restaurant, it has been thoughtfully designed by Bryan O'Sullivan Studio, with a special emphasis on capturing the hotel's rich art deco design heritage.
Dishes will include starters such as buckwheat crumpets, laden with soubise cream, truffle puree and slices of truffle and Dorset snails with parsley and parmesan croute.
Mains will feature whole wild turbot grenobloise to share, artichoke ggnolotti, and grilled native lobster with crushed Jersey royals and sauce Américaine. Raspberry vacherin and a chocolate souffle tart with cocoa nib ice cream will be on the summer dessert menu, alongside a selection of British cheeses accompanied by cherry chutney and plum crackers.