Fronted by world-famous chef and baker Richard Hart, Claridge's Bakery is giving classic British baking a fresh, contemporary spin.
If you're unfamiliar with Richard Hart, the Londoner trained as a chef before dedicating his life to baking, falling hard for sourdough. He honed his craft at renowned bakeries like Della Fattoria and Tartine before launching Hart Bageri in partnership with Noma's Rene Redzepi. Today, Hart Bageri is considered one of the best bakeries in the world, while as recently as last year, Hart's book “Richard Hart Bread: Intuitive Sourdough Baking” won the 2025 James Beard Book Award in the category bread.
Hart has now returned to his hometown as the Executive Baker and Creative Director of Claridge's Bakery, with Head Baker duties entrusted to Frederic Doncel‑Latorre. The menu is shaped by Hart's London roots and his love of old-school bakeries, leaning into nostalgic favourites – think fluffy bloomer bread and nourishing granary loaves, along with timeless childhood classics like jammy dodgers, Bakewell tarts, malt loaf, and iced fingers, sitting happily next to Hart's signature sourdoughs. The savoury options are equally enticing, with choices including the likes of Marmite cheese straws and sausage rolls. Everything is baked fresh each morning and ready to grab whether you're staying at the hotel or just passing through Mayfair.
If you want to see what all the fuss is about, the bakery is tucked away on Brook's Mews just behind the prestigious Claridge's hotel. It's open daily from morning until 4pm.