Daniel Humm to close Claridge's restaurant as hotel rejects plans to switch to a full-vegan menu

Tanwen Dawn-Hiscox

Tanwen Dawn-Hiscox

Deputy Editor

Daniel Humm's restaurant at Claridge's, Michelin-starred Davies and Brook, is set to close at the end of the year, as the chef and the hotel failed to reach an agreement on making the food offering entirely plant-based.

Earlier this year, Humm announced that he would be changing the menu at his three Michelin-star restaurant in New York, Eleven Madison Park, to an entirely vegan one.

While this came as a surprise to many, rumours then emerged that the chef was planning on doing the same at his London outpost, which opened in 2019 and was awarded a Michelin star later that year - and that this was met with some level of skepticism.

'It's a hotel nightmare," a source told The Daily Mail, adding that "bosses are terrified that Humm will leave if his demands are not met, which would mean they would be without him during the Christmas season, their busiest time of year.

"But if they turn the restaurant vegan, they will upset thousands of regular guests."

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 longstanding 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.”

The chef reportedly made an appearance at the Cop26 Summit in Glasgow this week and in a speech said that his life's work would now be "to make plant-based food delicious, magical and luxurious," for the sake "of our planet and our health."

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Tanwen Dawn-Hiscox

Tanwen Dawn-Hiscox

Deputy Editor 12th November 2021

Daniel Humm to close Claridge's restaurant as hotel rejects plans to switch to a full-vegan menu