Davies and Brook Michelin Restaurant

The next chapter in the life of Claridge’s grand restaurant is now being written by Daniel Humm of Eleven Madison Park fame in NYC and, in a nod to that city, the restaurant was re-named after the two streets upon which this iconic hotel sits. The room was also updated and is now a crisp, chic and understated space but one that, thanks to the ornate high ceiling, still has a stately quality reflective of the hotel’s history and traditions. The bar is a feature of the room and adds its own animation to the atmosphere.

The starting off point for the cooking is the ingredients, and their quality shines through – the dry-aged duck, served with lavender and honey, is just one memorable dish. The influences reflect London’s culinary diversity so come from far and wide, resulting in dishes that are bold yet beautiful, delicate yet satisfying.

London Multi-Entry Multi-Directional VVIP Visitors Guide © Simon Newbound

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