|Monday - Saturday||19:00 - 23:00|
|Budget||Splash The Cash (£40+)|
|Nearest Station||Bond Street|
Single seat reservations can be made up to four weeks in advance. Full prepayment is required at the time of booking, at £150 per person (including VAT). Please note a 12.5% discretionary service charge will be added to your total bill. Additional beverages consumed will be payable on the night All bookings are non-refundable and dates are not transferable."""
Inspired by the constant changing of the seasons, Michelin-starred Fera at Claridge’s is a creative and natural take on modern British cuisine. Our name, the Latin word for ‘wild’, reflects the powerful connection to nature that’s at the heart of our restaurant. Renowned chef Simon Rogan’s ever-changing à la carte and tasting menus capture the true essence of nature through its textures, tastes and sense of perpetual evolution.
Fera builds on the award-winning approach developed by Simon at his two-Michelin-starred L’Enclume, voted Best Restaurant in the UK by the Good Food Guide 2015. For Simon and his team, instinct, insight and invention are what matter. That and the finest organic ingredients, most of them nurtured by hand on Simon’s farm in the Lake District, with others carefully sourced from trusted growers.
Harvested in their prime, these exceptional ingredients are combined with sensitivity, wit and ingenuity, often revealing unexpected new dimensions. At Fera, flavour is king, and change is a cherished constant. Our menu is regularly reimagined, and as each new ingredient arrives, the kitchen accepts the challenge and explores the opportunities with trademark creativity and technical skill.
Fera, the Latin word for ‘wild’ perfectly sums up the ever changing Michelin-starred restaurant at Claridge’s. A creative take on modern British cuisine, renowned chef Simon Rogan reflects a powerful connection to nature with his altering à la carte and tasting menus. Only the finest organic ingredients, most nurtured by hand on Simon’s farm in the Lake District are used to capture the senses by texture, taste and sensitivity.