Davies and Brook debuts at Claridge’s

Davies and Brook has opened at Claridge’s, marking the first London restaurant from renowned chef Daniel Humm. Humm, along with his Make It Nice team, moves from Eleven Madison Park in New York, where he earned three Michelin stars and was named the number one restaurant by the World’s 50 Best Restaurants. Davies and Brook is set to be a “place of casual elegance”. It will feature a contemporary menu that takes influence from London’s food and cultural scene. Dishes include a crispy rice salad with citrus-marinated yellowtail and pickled white carrots, Winter Squab with bitter greens, lemongrass and crispy shallots, as well as short rib with mint, poached endive and a mojo vinaigrette. A roasted duck dish from Eleven Madison Park will also be on offer, dry aged in-house for 14 days and glazed with lavender and honey. A new bar and lounge, directed by Pietro Collina, will feature an extensive cocktail offering, as well as a selection of smaller dishes Architect Brad Cloepfil was in charge of the restaurant’s redesign, which takes inspiration from the “vibrant urban fabric of London” and features bespoke furniture, textile, and lighting designs. A series of photographs from acclaimed artist Roni Horn will also be on display. Co-owner of Claridge’s, Paddy McKillen, said: “We have been friends with Daniel for some time, and love his energy and of course his inspired cooking. “It is poetic that he worked at Claridge’s in his youth, has been around the world and returned back to open Davies and Brook where we welcome him with open arms.” He added: “We believe he and his team will add something special to the great London dining scene.” Humm said: “The fact we will be bringing this restaurant and bar to what many consider to be the most respected Grande Dame in the world is of course incredible. “To me, cooking is so personal, and what we do in the dining room is just that as well. What makes us happiest is when people can come in, relax, have delicious food and incredible hospitality and in many ways be inspired to go do amazing things after their meal”.