Claridge's new bakery in London opens with Richard Hart at the helm

Claridge's bakery, located in Brook's Mews, Mayfair, behind the Claridge's Hotel, has been opened with the sole aim of celebrating the art of British baking.

The menu is inspired by Hart's childhood in London, as well as his love and nostalgia for classic British bakeries. Therefore, it has opened with a menu of classics including bloomers, wholemeal loaves, Jammy Dodger tarts, malt bread, Belgian scones, and glazed bars, in addition to Hart's famous sourdough bread.

Every day, a variety of freshly baked breads will be offered, as well as savory snacks such as cheese sticks with Marmite, Scotch eggs, and the famous Claridge's sausage roll. On Sundays, there will also be a Yorkshire pudding wrap with roast beef and gravy.

The sweets pay homage to childhood favorites, such as Bakewell tarts, shortbread, pecan fritters, fruit turnovers, and colorful French pastries. There are also lunchtime grab-and-go options, with a selection of freshly made sandwiches, daily hot dishes, and quiches.

The opening marks Richard Hart's return to the UK and draws on decades of travel and work around the world, from San Francisco to Copenhagen and Mexico City. He has collaborated with culinary luminaries such as Chad Robertson of Tartine and René Redzepi of Noma. He is the founder and co-owner of the acclaimed Hart Bageri in Denmark and the founder and owner of the iconic Green Rhino bakery in Mexico City.

Hart will assume the role of executive baker and creative director, and will be joined by Frederic Doncel-Latorre as head baker.

“The opening of Claridge’s Bakery feels like the moment all the work, recipes, and ideas finally reach the people they’re meant for,” said Hart. “Claridge’s has always been known for its exceptional hospitality, and bringing that spirit to the bakery has been a joy. It’s been a privilege to develop the vision and menu, and I’m excited for Londoners and travelers alike to discover and taste what we’ve created for them.”