Davies and Brook
Davies and Brook sees chef Daniel Humm come full circle as 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 has returned with a single goal: to create the capital’s 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 Michelin-starred restaurant that’s entirely its own. Alongside classic dishes, such as the much-loved dry-aged duck glazed with honey and lavender and the iconic Claridge’s Fried Chicken (dubbed CFC), the menu welcomes new arrivals each season.
This summer’s signatures hail from wild coastlines, with our iconic lobster roll and a showstopping black cod, roasted with kale, kohlrabi and miso. Sides are refined to reflect British seasonality while cool cocktails are designed to refresh and uplift. Blending London’s eclectic cultural scene with global inspiration – and a few surprises along the way – this is food that leaves a lasting impression.
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Summer on our terrace
Come together on the Davies and Brook terrace for cool cocktails and hot dogs – with Daniel Humm’s signature twist of course. Alongside the classics come new favourites, including our famed CFC (Claridge's Fried Chicken) and lobster roll, perfect with a seasonal spritz. The terrace is open for walk-ins Tuesday to Saturday, 12pm until late.View the menu
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 – 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.