Claridge's: The Cookbook
06 October 2017
For the first time in Claridge’s history the extraordinary experience of dining at our hotel has been brought to life in book form, with Claridge’s: The Cookbook.
Co-authored by our executive chef Martyn Nail and food writer Meredith Erickson, Claridge's:The Cookbook is a carefully-chosen collection of some of our best-loved dishes and drinks from the Foyer & Reading Room, Claridge’s Bar and The Fumoir.
Savour the prized recipes of our acclaimed chicken pie, the legendary lobster risotto, The Flapper for cocktail hour and even the secret techniques that make our scrambled egg so light and fluffy. With chapters covering everything from ‘Elevenses’ and ‘The Art of Carving’ to ‘The Magic of Christmas’, the epicurean spirit of Claridge’s is brought to you with the turn of each page.
Purchase your copy
Copies bought directly from Claridge’s are signed by Martyn Nail, and come beautifully boxed.
Davies & Brook
Chef Daniel Humm and Restaurateur Will Guidara of ‘Make It Nice Hospitality’ will take the helm at Claridge’s new restaurant, Davies & Brook, set to open Summer 2019.Discover more