Eleven Madison Park's Daniel Humm is taking over at Claridge's with Davies and Brook

Catherine Hanly 27 November 2019

Updated 27/11/19 with opening date and booking details

What: Davies and Brook

In a nutshell: Hugely influential NYC chef comes to iconic London hotel

Summing it all up: This sees Daniel Humm take over the main restaurant at Claridge's. With his Eleven Madison Park regularly touted as one of the very best restaurants in New York (not to mention topping the World's 50 Best list), the expectations for this London opening are sky-high.

The low-down

Daniel Humm, who's the chef behind New York restaurants Eleven Madison Park and NoMad is taking over the reins at Claridge's. Eleven Madison Park was a previous number 1 on the World's 50 Best Restaurants list, so this is a big catch for Claridge's. It'll be taking over from Fera, the restaurant that Simon Rogan launched.

The new restaurant is to be called Davies and Brook (after the two streets that Claridge's is on).

The restaurant is being designed by Brad Cloepfil from ‘Allied Works’ - and who only recently redesigned of Eleven Madison Park. Heading up the kitchen is Executive Chef Dmitri Magi, who was chef de cuisine at Eleven Madison Park. So they're clearly bringing their top people with them. They're going for "a fine dining restaurant without pretence that embraces the heritage of its location with a contemporary sensibility." There have been months of reconstruction work, so we're expecting something very different from the previous restaurant once it's unveiled.

We already knew that Humm was a big fan of Claridge's - he told 1843 magazine that "One of the most special places for me to go for tea is Claridge’s in London. I would have the sandwich selection and the scones with clotted cream." And he's also on record telling The Telegraph; "I love London and the sense of British hospitality you feel at places such as at Claridge's." Asked by Jimmy Fallon how excited he was about it, Humm told the talk show host: "It's super exciting. You know I worked at Claridge's in London 25 yearas ago as a prep cook and today it's a full circle, pinch-yourself moment."

Now we've had a look at the menu, dishes include:

BASS CEVICHE - Avocado, Cucumber, and Shrimp Oil
FOIE GRAS - Torchon with Cocoa and Quince
BLACK COD - Roasted with Napa Cabbage, Miso, and Kohlrabi
JOHN DORY - Poached with Porcini Ragu, Garlic, and Pine Nuts
PARSNIP - Variations with Black Sesame and Ginger
ROASTED POUSSIN - Stuffed with Parmesan, Lemon, and Fennel
BEEF SHORT RIB - Braised and Grilled with Endive and Fermented Mint
DRY-AGED DUCK - Honey and Lavender Glazed with Beetroot and Sauce Civet
POACHED LOBSTER - with Delica Squash and Saffron
CABBAGE MILLE-FEUILLE - Roasted with Mushroom, Thai Basil, and Lemongrass

As for prices, the a la carte is 3 courses for £72, 4 for £96 and a tasting menu comes in at £145. We also know they'll have a new bar - apparently "at the heart of it all", which will come with its own cocktails and bar snacks.

On the opening, Humm said:

Having the opportunity to bring our cuisine and hospitality to the most storied hotel in the world is really a remarkable feeling and a dream come true” said Daniel. “But on a more personal level, this is my first time opening a restaurant in Europe, a place I left so many years ago to forge a career in America. Most people don’t know this, but I even worked at Claridge’s when I was 15 years only and it left an indelible mark on me. Claridge’s has always been a place I’ve felt connected to, so being able to come full circle Is really emotional and exciting – it feels likes coming home.

Eleven Madison Park's Daniel Humm is taking over at Claridge's with Davies and Brook