Davies and Brook
Stepping onto the London restaurant scene, Davies and Brook sees chef Daniel Humm come full circle. It was here, as a 15-year-old, that he first found his feet in Claridge’s kitchen. Now, more than 25 years later, Daniel returns with a single goal: to create the most delicious and gracious dining experience.
While sharing some influences with Daniel’s iconic Eleven Madison Park, the food, interior and feel of Davies and Brook combine to create a restaurant that’s entirely its own with the menu reflecting London’s eclectic cultural scene. So alongside signature dishes, such as his duck glazed with honey and lavender, there are new arrivals: char ceviche with avocado and cucumber, buttermilk fried chicken, also known as “CFC,” and poached turbot with shiitake mushrooms and garlic. Blending British seasonality with global inspiration – with a few surprises along the way – this is food that leaves a lasting memory.
Make a reservation
Relaxed and refined
Mirroring the menus, the setting is relaxed yet refined. There is artwork by American artist Roni Horn, a body of work commissioned just for Davies and Brook. And at the heart of it all is the bar – headed by Bar Director Pietro Collina, it’s a buzzing spot for cocktails and small plates, drinks on the terrace or simply to soak up the Davies and Brook spirit. Just like the rest of the dining room, expect imaginative flavours and service with a personal touch.