London's glamorous five-star hotel has reopened its restaurant space with a new eponymous eatery titled Claridge's Restaurant, headed up by chef Coalin Finn.
The new destination restaurant has already soft launched, opening its doors quietly this June ahead of a full opening this September. It's been some time - nearly 18 months now - since the previous restaurant in the space, with Davies and Brook closing its doors following a disagreement between chef Daniel Humm and the hotel itself after Humm wanted to pivot the menu to be 100% vegan.
At the centre of operations is Head Chef Coalin Finn, formerly head chef of one of Scotland's most exclusive country house hotels, the five-star Inverlochy Castle near Fort William. Having grown up in Kilkenny, Ireland, Finn initially trained as a pastry chef before moving to Dubai to work. A relocation back to the UK followed as he took up a place in Gordon Ramsay's group at the Savoy Grill, before also spending time at Petrus. Finn also spent some time working under Humm at Davies and Brook, so knows the venue well.
The menu at Claridge's Restaurant features a lean towards home produce with dishes on the A La Carte Lunch and Dinner menu including Dorset Snails, garlic butter, parsley, lemon; Jersey Rock Oysters; Cornish Sea Bass, courgettes, saffron, beurre blanc; Half-Roasted Norfolk Chicken, brioche and lemon stuffing, sauce Diable; and Sussex Strawberries to finish, with creme fraiche and shiso.
An international wine list accompanies the food menu, whilst a Breakfast menu is also available. To find out more about the new restaurant and what else you'll find on the menu, visit the website here.