Fera at Claridge's

The bounty of nature provides the inspiration for Fera at Claridge's. This Michelin-starred restaurant brings a touch of the untamed to Mayfair, pairing a natural approach to contemporary British cuisine with skilful presentation.

The kitchen is run by Matt Starling. Originally from Australia, Matt joined Fera at Claridge’s in 2014 and became head chef in February 2017.

At Fera – which means ‘wild’ in Latin – every dish has been designed to evoke the colours and textures of the British landscape, each one capturing a sense of place. This is the result of careful, behind-the-scenes work in the Fera kitchen.

Fera at Claridge’s, created by Guy Oliver and inspired by organic shapes and colours, is an experience to savour in every way.

Sample menus

A La Carte
Taste Of Fera
Tasting Menu
Set Lunch
Wine List
Drinks Menu
New Year's Eve Menu


Email: reservations@feraatclaridges.co.uk
Call: +44 (0)20 7107 8888

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

Opening hours

Lunch: 12 noon - 2pm (Wednesday - Sunday)
Dinner: 6.30pm - 10pm (Monday - Sunday)

Instinct & nature

At Fera we prepare dishes that are vital, wild and creative as never before. Each new ingredient is a fresh challenge to our ingenuity, and every menu is imagined and reimagined almost daily.

Tasting Menu

Suppliers & ingredients

Fresh, local and seasonal produce is central to what we do. Our exceptional suppliers – many of them small, artisan producers – only send us ingredients when they come into their prime. This gives us the freedom to create dishes that are inventive, exciting, spontaneous – and exclusive to Fera at Claridge’s.

Supplier Map

Private dining room

Our private dining room seats up to 12 people around a hand-crafted walnut table. The doors can be closed for privacy, or opened up to the main dining room.

Find out more

Fera Gin

Fera at Claridge’s produces an artisan gin, with a subtle taste and hints of apple and marigold. Fera Gin is available at the bar, or please follow the link to order.

Find out more

In the know

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