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.

Sample menus

Seasonal ingredients and locally sourced produce are the hallmarks of our dining menus. Simply delicious, and deliciously simple.

Breakfast Menu
All-Day Dining Menu
Afternoon Tea Menu
Festive weekday afternoon tea menu
festive weekend afternoon tea menu
Dinner Menu
Dessert Menu
Late-Night Menu
Private Dining Menu
Beverage Menu
Wine List
Vegetarian Menu
Vegan menu
Mushroom Menu


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

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

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

Magnificent Mushrooms

Magnificent Mushrooms

Mellow or earthy, with smooth crowns or delicate caps, each variety has a distinct savoury character. This autumn, our Executive Head Chef Martyn Nail has created an ensemble of dishes celebrating the forager’s favourites. From a velvety velouté to chestnut studded cep risotto, this season's menu champions the bounty of the forest.

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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.

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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.

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