Claridge’s reopens its restaurant
Called Claridge’s Restaurant, it serves contemporary British food with chef Coalin Finn, previously at Inverlochy Castle, heading up the kitchen.
The restaurant has been designed by Bryan O’Sullivan Studio and pays homage to the hotel’s art deco design heritage. It is currently open with limited hours and availability but will be fully open in September.
The menu features ‘classically inspired dishes, enhanced with modern twists’ with dishes such as Dorset snails with parsley and parmesan croute; barbequed radish skewers with teriyaki and horseradish; whole wild turbot grenobloise to share; artichoke agnolotti; and grilled native Lobster with crushed Jersey royals and sauce Américaine.
Summer desserts include raspberry vacherin; and a chocolate souffle tart with cocoa nib ice cream.
The new restaurant follows the closure of Daniel Humm’s Davies and Brook restaurant, which he opened within the London Mayfair hotel in late 2019 but which closed at the end of 2021 after Humm wanted it to serve only a plant-based menu.
