Fears Daniel Humm could part company with Claridge's amid 'tense talks' over Davies and Brook going vegan
According to the Daily Mail, the hotel is involved in 'very tense talks' with its star chef, because he wants to turn the fine-dining restaurant's menu entirely plant-based; replicating the recent overhaul of his acclaimed Eleven Madison Park restaurant in New York.
"It's a hotel nightmare," an insider has told the Mail.
"Bosses are terrified that Humm will leave if his demands are not met, which would mean they would be without him during the Christmas season, their busiest time of year.
"But if they turn the restaurant vegan, they will upset thousands of regular guests."
Dmitri Magi, who worked as chef de cuisine at Eleven Madison Park for more than seven years and has been executive chef at Davies and Brook since it's launch, announced on LinkedIn earlier this week that he is looking for a new role.
BigHospitality heard rumours back in September that Humm might be planning for the restaurant to move to an entirely plant-based menu, although this was not confirmed and no timeframe had been set.
Davies and Brook, which won The Service Award at the 2021 Estrella Damm National Restaurant Awards and was also the highest new entry on the top 100 list, coming in at number 13, opened within Claridge's back in late 2019 and marked the first project outside the US for culinary heavyweight Humm; whose flagship Eleven Madison Park restaurant in New York topped The World’s 50 Best list in 2017.
The restaurant's current menu is similar to that previously found at Eleven Madison Park, with signature dishes of foie gras torchon with poached quince and black truffle; Imperial Osietra caviar with sweet potato, bonito and English muffin; and dry-aged duck with honey and lavender glaze, confit pear and pickled daikon.
Humm announced back in May this year that Eleven Madison Park would move to an entirely plant-based menu, featuring dishes such as vegan caviar service made from tonburi; roasted eggplant with coriander; and sesame tofu with squash.
“We have always operated with sensitivity to the impact we have on our surroundings, but it was becoming ever clearer that the current food system is simply not sustainable, in so many ways," he said at the time.
"It was clear that after everything we all experienced this past year, we couldn’t open the same restaurant,”
A Claridge's spokesman confirmed to the Daily Mail that it was in talks with Humm over his request: "We are constantly reviewing the offerings at Davies And Brook, including the possible introduction of a fully plant-based menu."
BigHospitality has contacted Davies and Brook for further comment.
