Man flicking flour across a counter beside dough balls, with a flour bag and scoop in view.
A baker with tattooed arms rolls dough on a floured work surface, surrounded by eggs, flour, and chocolate chip buns.
Flour is dramatically sprinkled over two proofing dough loaves, with eggs and baking tools nearby.

Claridge's Bakery

Claridge’s Bakery will open on Wednesday 21 January 2026, led by internationally acclaimed chef and baker Richard Hart, who joins as Executive Baker & Creative Director. The bakery will present a distinctly British menu, featuring much-loved classics such as Bloomers and Granary Loaves, Jammy Doger Tarts, Custard Tarts, Belgian Buns and Iced Fingers, alongside Hart’s celebrated sourdough breads. Fresh from the ovens each morning, these bakes will be available for hotel guests, Londoners and visitors to enjoy.

Situated on Brook’s Mews in Mayfair, just behind Claridge’s, the bakery is dedicated to celebrating the craft and heritage of British baking. Served throughout the day, the menu will be created by Hart and inspired by his London upbringing, his affection for traditional British bakeries, and Claridge’s own storied history.

The opening of Claridge’s Bakery marks Richard Hart’s much anticipated return to the United Kingdom and builds on decades of travels and work across the globe, from San Francisco to Copenhagen and Mexico City.

I am excited and honoured to be the Executive Baker and Creative Director at Claridge’s Bakery. My goal is to celebrate timeless British baked favourites in one of the most notable British institutions. Bread and baked goods are an everyday staple that brings people together and I can’t wait to share my take on it with Londoners and visitors to the capital.

Richard Hart

Man in red glasses laughing as he leans on a floured counter beside rounded dough pieces.
Man cracking an egg into a large metal pot, smiling as he cooks in a bright kitchen.
Man stretching a large piece of dough upward between both hands in a kitchen setting.
Man in red glasses leaning on a counter, looking at flour and dough with a relaxed smile.

Opening:

Wednesday 21 January 2026

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