Set to open next January, Claridge’s Bakery will be located to the rear of the hotel on Brooke’s Mews, and will offer freshly baked goods and lunch options created by Hart and his team.
The British-focused menu will feature a range of options from breads and savoury bites, including Marmite cheese straws; Hampshire pork scotch eggs; and sausage rolls, to sweet treats such as Bakewell tarts, lardy cake, malt loaf and French fancies.
Takeaway goods will also be available, including a selection of sandwiches, hot specials and quiches.
“Opening Claridge’s Bakery feels like the moment when all the work, the recipes, and the ideas finally meet the people they’re meant for,” says Hart.
“Claridge’s has always stood for a certain kind of hospitality and bringing that spirit into the Bakery has been a joy.
“It’s been a privilege to develop the vision and the menu, and I’m excited for Londoners and travellers alike to discover and taste what we’ve created for them.”
The opening of Claridge’s Bakery marks Hart’s return to the United Kingdom and builds on decades of travel and work across the globe.
From San Francisco to Copenhagen and Mexico City, he has worked alongside some of the most notable names in the culinary world, including Chad Robertson (Tartine) and René Redzepi (Noma).
Thomas Kochs, managing director at Claridge’s, says: “We look forward to a new chapter on Brook’s Mews and to be working with Richard Hart, with his highly acclaimed, prestigious reputation in the world of food.
“It is a significant moment for Claridge’s, and we are very happy to be offering a whole new bakery concept to hotel guests and visitors alike.”