Do you love giving special gifts to special people? Then pop Claridge’s in a presentation box, tie it up with red ribbon and give it – for a night or two – to someone you love. It has always had cachet. But while it used to be the staid and stately base for visiting royalty, today it is a spirited mix of glittering and gracious, hip and dignified, underpinned by superb service. As part of the Maybourne Group that includes The Connaught (see page 00) and The Berkeley (see page 00), it’s the detail that makes it sing. From the moment you push the revolving door past celebrity-spotting photographers into the glacial, marble-floored Front Hall, to the wrought-iron lift complete with attendant and comfy seat, the art deco bathrooms, the Fumoir’s 1930s jewel box bar – not to mention the new Davies and Brook restaurant by Daniel Humm and Will Guidara – it keeps on giving. If ever there was a hotel that felt like the ultimate treat, it is Claridge’s right now, at the pinnacle of its 200-year history.
Artist in residence David Downton’s portraits of notable guests including Diane Von Furstenberg, Sir Paul Smith and Sarah Jessica Parker.
Claridge’s Chicken Pie, on the menu since the dawn of time, in the Foyer and Reading Room.
Claridge’s Cookbook, co-authored by Executive Chef Martyn Nail and food writer Meredith Erickson, is a collection of some of our best-loved dishes from the Foyer & Reading Room, Claridge’s Bar and The Fumoir. With chapters covering everything from ‘Elevenses’ and ‘The Art of Caring’ to ‘The Magic of Christmas’, the epicurean spirit of Claridge’s is brought to you with the turn of each page.