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. The menu reflects London’s eclectic cultural scene. So alongside signature dishes, such as his duck glazed with honey and lavender, there are new arrivals: buttermilk fried chicken, also known as CFC, crispy rice with citrus-marinated yellowtail, and grilled short rib of beef with fermented mint. Blending British seasonality with global inspiration – with a few surprises along the way – this is food that leaves a lasting memory.  

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 and Daniel Humm’s long-time collaborator Leo Robitschek, 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.

Lunch menu
Dinner menu

Reservations

Make a reservation

Email: reservations@daviesandbrook.co.uk
Call: +44 (0)20 7107 8848

(Our reservations office is open Monday to Friday from 8am to 10pm and Saturday to Sunday from 9am to 9pm)

Frequently asked questions

Opening hours

Monday to Saturday:
Lunch: 12pm - 2:30pm from 12 December
Dinner: 5:30pm - 10:30pm

Sunday: Closed

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Make a reservation

Max. table size: 8 guests. 

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