In Conversation with Will Rogers

For General Manager Will Rogers, there is no typical day at Claridge’s Restaurant. That’s because his focus is on meeting the needs of every guest – whether they’re longtime friends of the hotel, a family gathering for a special occasion, or simply a Mayfair neighbour passing by. But the thread that runs through every service here is the team’s unwavering commitment to creating memorable moments that bring people together.

For me, having fun is a big part of that. I want to engage the team so that we’re all enjoying every service. That’s how we maintain such high levels, and are able to deliver that personal feel for guests.

Will Rogers, General Manager of Claridge's Restaurant

It’s an approach that regularly sees the team go above-and-beyond for guests. Like the London Marathon runner who came to Claridge’s Restaurant for her pre-race breakfast. “She told us that she had a time in mind that she wanted to beat. So we tracked her race number and engraved her finishing time on a little cup to place in her room – all before she arrived back at the hotel. She was blown away. It was really a special moment to be a part of.”

Making connections

Even when the team isn’t following marathon runners – or racing across London themselves in search of a Fanta Orange requested by a guest – every experience is carefully considered and meticulously planned.

It begins in the morning briefing that brings team members from across the hotel together. “I’ll always speak to the front desk, the concierge team and the managers from our other restaurants and bars to make sure I know who’s staying with us and what’s happening in the hotel. We want to get to know our guests before they arrive so we can anticipate and craft the perfect experience – from the wine they’ll drink to the pace of service they’ll prefer.”

Throughout the day, Will is meeting with kitchen staff, front of house, mixologists, sommeliers – making connections and continually looking for ways to create an engaging experience. “While we’re in the heart of this historic hotel with so much heritage behind us, we’re also a neighbourhood restaurant – so there’s a feeling of relaxed refinement here. We want people to feel comfortable and at home.”

Moments to savour

Dishes are firmly rooted in seasonal British fare, and the Sunday lunch in particular has become something of a Mayfair institution. But as Will explains, there’s also a desire to stay flexible.

We’re always evolving the menu, trying to find new tableside moments that will stand out.

Will Rogers, General Manager of Claridge's Restaurant

That’s perhaps why guests were recently greeted by the restaurant’s own nostalgic take on soft-serve ice cream, presented at the table alongside beautiful boxes, brimming with different toppings. Or why diners can arrive to a bottle from Claridge’s Wine Cellar already on ice, carefully chosen in advance to pair with their meal – and to enjoy corkage-free.

“I try to come from the position that there’s really nothing we can’t do,” explains Will. “This is a place to just be together – whether that’s for a special celebration or simple drinks on the terrace with friends. Of course, the food is a huge part of the story.  But really, it’s all about the people.”