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.




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 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.








Experience the elegance yourself with a trip to Claridge's Restaurant - book your seat now.
Reservations
Sign up to our restaurant newsletter for an exclusive look at our latest offerings.