Claridge’s has unveiled a new dining destination, L’Epicerie, inviting guests into the new beating heart of the hotel for front row seats to the culinary theatre of the hallowed kitchen.
L’Epicerie plays a key role in the ongoing evolution of Claridge’s, turning what would traditionally be ‘back of house’ areas into guest facing experiential spaces. The chef’s table – the centrepiece of the space – will be home to private dining, masterclasses, wine dinners and interactive feasts, all led by Executive Chef Martyn Nail and his team.
With the backdrop of a brigade of bustling chefs, this space fuses both old and new elements of the hotel. Flanked by cast iron pillars from the original Victorian structure, the chef’s table is a striking centrepiece crafted from American black walnut alongside soft red leather chairs.
A large block of Irish marble separates the table from the kitchens, and acts centre stage for chefs to finish, present and perfect dishes to L’Epicerie guests. The table seats up to 14, surrounded by shelves of Nail’s favourite ingredients from around the world including spices, olive oil and rosé from Chateau La Coste in Provence to pink Himalayan salt and truffle honey, changing seasonally.
Vintage copper pans and moulds are displayed alongside original silver kitchenware that have seen many years of history at Claridge’s, including the much-revered duck à la presse and fish kettle.
L’Epicerie will play host to intimate and private feasts – spanning breakfast, lunch and supper – including exceptional wine dinners all created by Claridge’s team of chefs, pâtissiers and sommeliers. Every menu is created bespoke for each occasion and served on delicate china designed by artist Louise Bourgeois.
Claridge’s Masterclasses – a perennial favourite – will cover everything from afternoon tea cakes to secrets of the iconic Lobster Wellington, Claridge’s signature cocktails and canapés.
