The Foyer & Reading Room

For many visitors to Claridge’s, the Foyer is the first thing that captures their imagination. In the centre of the room a striking Chihuly sculpture hangs like a chandelier. The walls shimmer with original art deco mirrors. Music drifts from the grand piano. It is here that breakfast, lunch and afternoon tea are served, as well as our inventive twists on classic cocktails.

In the Reading Room, the banquettes create a more intimate dining experience. With intuitive service and a menu of classic and contemporary cuisine, you will soon see why the Foyer & Reading Room has delighted guests for over 150 years.

Reservations

Make a reservation

Email: dining@claridges.co.uk
Call: +44 (0)20 7107 8886

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

To respect the privacy of our guests we kindly ask that you refrain from taking photographs.

Opening hours

Dining
Monday - Saturday: 7am - 11pm
Sunday: 8am - 11pm

Afternoon tea
Daily: 2.45pm, 3pm, 3.15pm, 3.30pm, 4.45pm, 5pm, 5.15pm, 5.30pm

Make a reservation

Max. table size: 8 guests. 

For Afternoon Tea bookings, from 12 November 2019 to 1 January 2020, we will be serving our festive menu only, £90 per person Monday - Friday, £95 per person Saturday & Sunday. On 14 February 2020, we will be serving our Valentine’s Day menu only, £90 per person.

For 9+ guests, try our private dining room

Festive Menu

Festive Menu

Throughout December, revel in the spirit of the season and join us for a festive-inspired menu in the elegant surrounds of the Foyer & Reading Room.

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Afternoon tea

Afternoon tea

English tradition at its finest. Dainty finger sandwiches, freshly-baked scones and delicate pastries, accompanied by specially-selected teas.

View the menu
The Foyer Private Dining Room

The Foyer Private Dining Room

Cocooned in the heart of Claridge’s, the Foyer Private Dining Room is the ideal setting for a private banquet.

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Executive Chef, Martyn Nail

Martyn joined Claridge’s in 1988, serving as third commis chef. His inspired approach and dedication saw him rise to become our highly-respected executive chef in 2004.

Claridge's: The Cookbook

From our acclaimed chicken pie to The Flapper for cocktail hour and even the secret techniques that make our scrambled egg so light and fluffy: for the first time in Claridge’s history, the extraordinary experience of dining at our hotel has been brought to life in book form.

Buy now
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