Daniel Humm and Claridge's to part ways

By James McAllister

- Last updated on GMT

Daniel Humm and Claridge's to part ways Davies and Brook vegan menu

Related tags: davies and brook, Daniel Humm, Claridge's, Restaurant, Hotel

Claridge's has announced that Daniel Humm is to part ways with the hotel at the end of the year.

It follows a disagreement with the chef over his desire to create a fully plant-based menu at his Davies and Brook restaurant, which he opened within the London Mayfair hotel in late 2019.

In a statement, Claridge's said: “We wish to thank Daniel Humm and his extraordinary team at Davies and Brook for what they have created here at Claridge’s since they opened in 2019, gaining accolades along the way under challenging circumstances.

"We completely respect and understand the culinary direction of a fully plant-based menu that Daniel has decided to embrace and champion and now wants to introduce in London. However, this is not the path we wish to follow here at Claridge’s at the moment, and therefore, regretfully, we have mutually agreed to go our separate ways.

"Daniel has been a long standing friend of the hotel for many years and we wish him nothing but continued success as he spearheads this bold new vision.

"Davies and Brook will continue to operate under his direction until the end of December 2021, and we will update on future plans at Claridge’s in due course.”

BigHospitality​ heard rumours back in September that Humm might be planning for Davies and Brook to move to an entirely plant-based menu, although this was not confirmed and no timeframe had been set.

Then, this morning (12 November), the Daily Mail ​reported​ that Claridge's was involved in 'very tense talks' with its star chef over his want to turn the fine-dining restaurant's menu entirely plant-based; replicating the recent overhaul of his acclaimed Eleven Madison Park restaurant in New York.

Additionally, Davies and Brook's executive chef Dmitri Magi, who worked as chef de cuisine at Eleven Madison Park for more than seven years before relocating to London to open the restaurant, announced on LinkedIn​ earlier this week that he is looking for a new role.

Davies and Brook, which won The Service Award at the 2021 Estrella Damm National Restaurant Awards​ and was also the highest new entry on the top 100 list, coming in at number 13, marked the first project outside the US for culinary heavyweight Humm; whose flagship Eleven Madison Park restaurant in New York topped The World’s 50 Best list in 2017.

The restaurant's current menu is similar to that previously found at Eleven Madison Park, with signature dishes of foie gras torchon with poached quince and black truffle; Imperial Osietra caviar with sweet potato, bonito and English muffin; and dry-aged duck with honey and lavender glaze, confit pear and pickled daikon.

Humm announced back in May this year that Eleven Madison Park would move to an entirely plant-based menu, featuring dishes such as vegan caviar service made from tonburi; roasted eggplant with coriander; and sesame tofu with squash.

In his own statement regarding the split, posted on Instagram​ ​this afternoon, Humm said: "Over the last 18 months I’ve taken time to consider what our next chapter looks like. It has never been more clear that the world is changing, and we have to change with it.

"Davies and Brook was a dream come true. My career started at Claridge’s and to go back was an incredible gift. It is a beautiful restaurant, with a dedicated and passionate team led by Dmitri Magi and Anneka Brooks who have won a Michelin star and numerous other accolades — and who continue to push forward even under challenging circumstances.

"The future for me is plant-based. This is our mission and what we stand by as a company, and at this time this is not the direction that Claridge's hotel feels is right for them. It is with sadness now that we’ve mutually announced that we will go our separate ways at the end of this year.

"Standing behind this mission, and what we believe in, is most important and is unfortunately not something we can compromise on.

"I’ve never been more excited about cooking in my entire career and I’m excited for all that the future holds for us."

Related topics: Business & Legislation, Restaurant

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