Jan 16, 2017 | By Emily Cater
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Simon Rogan, the man behind L’enclume, Roganic and The French, has taken over Fera at Claridge’s. This coincides with a complete overhaul of the restaurant and bar areas which have been designed by British designer Guy Oliver. Lending an opulent art deco feel, the restaurant interior is decorated in muted shades of green and taupe, complemented by bare walnut tables and tableware in bark, ceramic, slate and stone, resulting in a laid-back yet sophisticated space. The various menus feature seasonal ingredients, many of which come from Rogan’s own farm, and are inspired by nature, including the à la carte menu for £85 with four choices per course as well as two tasting menus and a set lunch menu. Dishes to try include the dry-aged Herdwick hogget with pickled tongue, hen of the woods with turnips, Isle of Mull cheese, truffle custard and cobnuts. The main restaurant seats 90 while the old private dining room has been divided into two. –Emily Cater
Claridge’s Brook Street Mayfair W1K 4HR / 44 (0)20 7629 8860
Images courtesy of the restaurant
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