Claridge's Restaurant
Modern British restaurant · Mayfair ·
Modern British dining, classic cocktails, impeccable service
Modern British dining, classic cocktails, impeccable service
"Fancy a takeaway? Claridge’s? Anyone? Yes, it is a strange old world we live in, but Davies & Brook is delivering from its home inside the Mayfair hotel. The box for one features fried chicken, three sides, house rolls, and raspberry cheesecake and will cost you £35. You can pick it up, or you can place an order to get it delivered direct from their website" - oliver feldman, heidi lauth beasley, jake missing, rianne shlebak
"A high-profile London opening by a celebrated chef that initially impressed an elite, luxury crowd but became the center of a managerial clash when the chef’s proposal for a 100% vegan tasting menu was reportedly blocked by hotel leadership; his departure was read by some as a missed opportunity to push a well-heeled audience further toward adventurous, plant-forward dining and an oddly cautious move by conservatively minded management." - Adam Coghlan
"Opened recently in the Claridge's Hotel in London, Davies and Brook is listed among Daniel Humm's current holdings following the partnership change." - Eater Staff
"A precision-engineered haute cuisine destination from Daniel Humm where technical polish meets high-altitude dining — at a price (four courses around £98). Starters can feel clever and visually artful, but the mains deliver, with dishes described as two of the best plates the critic has had in London in many years: black cod that tempers Nobu-style richness with restraint, and a signature duck showing uncommon depth of flavour, rendered fat and spice-dotted crisp skin. While some cooking is show-stopping and justifies the expense, the overall experience left the reviewer impressed yet not compulsively eager to repeat it." - George Reynolds
"Backed by the pull of Swiss uberchef Daniel Humm and the Make It Nice group, this high-profile opening pairs lavish design with tightly controlled cooking: the refurbished dining room spares no expense, with flattering, chivalrous lighting and art-minded décor, and little extras punctuating a punchy £98pp four-course menu feel deliberately luxurious. Bread rolls and the small complimentary touches are repeatedly singled out as outstanding, and although the kitchen is clearly large, there is admirable restraint on the plate — most notably a signature duck cooked to perfection, its civet sauce described as a lesson in culinary history. The menu also veers beyond austere Northern European fare, with a confidently plated black cod and a velvety chocolate bar with coconut ice cream for pudding that rewards restraint and indulgence alike. It is expensive and theatrical, but many of the dishes and the overall hospitality are judged to justify the ambition." - George Reynolds