Inside a beautifully designed dining room, two staff members—one in a chef’s jacket and the other in a tailored suit—gracefully prepare the tables with a theatrical flourish of crisp white tablecloths.
A head chef, dressed in his signature whites, leads a focused briefing in a professional kitchen, as an attentive team of chefs listens intently, taking notes.
A group of chefs in crisp white uniforms and navy aprons gather around a delivery truck, receiving fresh, vibrant produce from a supplier on a bustling city street.

All In A Day's Work

20 January 2025

What does it take to run Claridge's Restaurant? We go behind the scenes at Claridge's

Inside Claridge's Restaurant, the day begins at 7am sharp.

Head waiter turned restaurant supervisor Hugh Graham arrives to switch on the coffee machines, arrange the newspapers, and ensure the mise en place is immaculate before the chefs descend.

A pastry chef’s hands carefully roll croissant dough on a stainless steel worktop, poised for baking, in a setting where precision meets artistry.
A meticulously plated full English breakfast, featuring two fried eggs with bright yolks, crispy bacon, a plump sausage, grilled tomato, black pudding, and a side of toast.
A beautifully arranged breakfast table featuring a Claridge’s crest-shaped waffle dusted with powdered sugar, a golden croissant, fresh fruit, slices of toast, green juice, a cappuccino with latte art, and delicate accompaniments on fine china.
A guest elegantly cuts into a plate of eggs Benedict, the rich hollandaise sauce cascading over poached eggs and English muffins, accompanied by crispy bacon and vibrant tomato sauce.


Reopened one year ago, Claridge’s Restaurant is again a firm favourite on Mayfair’s fine dining scene. The doors open at 8am and, within minutes, the restaurant is full of breakfasting guests and power meetings, brokering deals over morning juices. Waffles and butter pats are shaped into Claridge’s crests, and the smell of fresh coffee is simultaneously soothing and intoxicating. This is a British restaurant where breakfast is taken properly.

A florist in a black apron carefully arranges fresh sunflowers and lush greenery in tall bronze vases, creating a striking centrepiece for Claridge’s dining room.
Two florists stand atop green banquettes, meticulously styling an opulent sunflower arrangement in the heart of Claridge’s, with vibrant contemporary artwork adorning the walls behind them.
A florist in black uniform reaches up to refine a dramatic sunflower and greenery display, ensuring every stem is perfectly placed in the grand Claridge’s dining space.
Two florists make final adjustments to a striking sunflower arrangement in a tall, golden vase, set against an elegant gold wall feature illuminated by warm sconces.

 

A team of chefs gathers around a delivery truck on Davies Street, receiving an abundant selection of seasonal produce from a trusted supplier.
A close-up of a chef carefully lifting a box filled with vibrant fresh vegetables, including tomatoes, garlic, rainbow chard, and Romanesco cauliflower, destined for the kitchen.
Chefs work together to unload a delivery of crates stacked with fresh fruits, vegetables, and herbs, a testament to Claridge’s commitment to quality ingredients.
A delivery driver passes a wooden crate brimming with fresh apples to a Claridge’s chef, ensuring the finest ingredients make their way from market to menu.


A wealth of fresh produce arrives each day from top suppliers such as Le Marché. Shoals of just-caught fish are sourced locally from Billingsgate Market. Striking seasonal floral arrangements, courtesy of Claridge’s Flowers, change often to give the space a new feel.

Afternoons begin with a briefing. The team takes notes on VIP guests, menu changes, and special requests.

Lunch rapidly rolls into evening, the occasional dedicated guest staying for both.


5 o’clock brings another briefing before dinner service commences. New energy seizes the kitchens, the day’s steady concentration giving way to a fragrant hive of activity. Busts of steam and fire can be seen from the tables outside. Showstopping mains include Cornish sea bass, grilled native lobster, and dry-aged prime beef.

A chef in a crisp white uniform grinds fresh black pepper over a thick tomahawk steak, preparing it for the grill with precision and care.
Flames rise as a chef expertly sears a tomahawk steak over an open grill, creating a rich, smoky char that locks in the flavour.
A focused chef carefully shucks an oyster, revealing its delicate, briny flesh, in preparation for an elegantly plated seafood dish.
A chef sprinkles sea salt over a perfectly cooked tomahawk steak, served in a gleaming copper pan alongside crispy shallots and fresh watercress, ready to be plated.

 

A close-up of a pastry chef’s hands as they expertly slice into a meticulously piped meringue ring, revealing its delicate layers on a pristine white plate.
A bartender in a crisp white shirt and waistcoat carefully pours gin through a jigger into a mixing glass, surrounded by an elegant array of bitters and garnishes.
A sumptuous dessert of choux pastries filled with cream is crowned with a glossy cascade of rich, dark chocolate, served on an intricately textured glass plate.
A young sommelier in refined attire savors a glass of deep-hued red wine, elegantly framed by a collection of delicate glassware on a golden trolley.

 

Experience the elegance yourself with a trip to Claridge's Restaurant - book your seat now. 

 

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