Main content starts here, tab to start navigating

Chef Daniel Humm sitting on a chair in a lobby

Davies and Brook


Davies and Brook, named for the cross-streets at which the legendary Claridge’s hotel sits, is the first London restaurant from Chef Daniel Humm, notably of New York City’s Michelin three-starred Eleven Madison Park, considered one of the preeminent dining establishments in the world.

Davies and Brook is rooted in casual elegance, one whose atmosphere and attitude reflect the idea of dressing down the concept of fine dining—an exacting and exciting dining experience that is also warm and fun—a place to have a serious meal or simply some snacks and cocktails at the bar.

The cuisine reflects Humm’s upbringing in Europe (including a stint at Claridge’s as a fifteen-year-old junior cook), his time in New York City, and the incredible bounty of ingredients from throughout the United Kingdom.

In addition to dinner, the bar and lounge are open for snacks and drinks throughout the afternoon and into the late evening.