Simon Attridge

The living history of Mayfair's crown jewel Entering Claridge's feels like stepping into a sanctuary where the frantic pace of London evaporates. This isn't merely a hotel; it is a repository of British social history preserved in Art Deco amber. Since its current iteration was born in 1898, it has functioned as an annex to Buckingham Palace, hosting royalty and revolutionaries alike. The hotel archivist maintains meticulous records of this legacy, including the 1898 menu where fine dining was strictly a French affair. Perhaps most poignantly, Winston Churchill retreated here in 1945 after his election defeat, and it was within these walls that he heard the announcement of the war's end. This historical gravity informs every interaction, creating an atmosphere that is impossible to replicate in modern luxury developments. Culinary theater from Lobster Wellington to the Bakery Food at Claridge's serves as both art and theater. The Lobster Wellington, a dish that has become a global culinary icon, originated here. It represents a masterful reimagining of the classic beef counterpart, utilizing a delicate prawn mousse and perfectly laminated pastry to encase the lobster. Culinary Director Simon Attridge oversees a brigade of 120 chefs who ensure that even the most whimsical requests—like Afternoon Tea sandwiches sliced to a precise 35-millimeter width—meet the hotel's exacting standards. The hotel’s commitment to craft extends to the Claridge's Bakery, where Executive Pastry Chef Thibault Hauchard blends nostalgia with high-end technique. Here, the humble British Belgian bun is treated with the same reverence as a Michelin-starred dessert. The bakery even tackles the divisive Marmite, incorporating it into a savory pastry with bechamel and cheddar that manages to convert even the most ardent skeptics. It is this balance between the approachable and the elite that defines the modern Claridge's experience. The meticulous machinery behind the five-star curtain Luxury of this magnitude requires an invisible army and a subterranean labyrinth of logistics. The hotel’s energy center, described as the "belly of the beast," houses gargantuan boilers that power 269 rooms. In the valet department, artisans like Fifi have spent decades maintaining the guests' wardrobes. Using specialized equipment like internal-steam shirt vacuums, the staff ensures that every garment—from a bespoke suit to a monogrammed bathrobe—is flawless. This dedication to service often borders on the surreal. The concierge relates tales of sourcing specific seeds to grow native grass in a guest's suite so a traveling dog would feel comfortable. This level of devotion explains why staff members often stay for 40 years or more. A significant perk for this dedicated team is the staff restaurant, which is rumored to be the best in the industry, offering five-star meals that range from lobster aioli to traditional steak and ale pies. Liquid history in The Fumoir and Dante The Fumoir, a world-renowned cocktail bar since 1929, offers a glimpse into the hotel's more intimate side. Originally a cigar room, it now features leather walls designed by Thierry Despont to prevent the absorption of smoke scents. The bar serves some of the world's rarest spirits, including a Macallan 62-year-old that commands over £5,000 for a single pour. For a more contemporary experience, the hotel has collaborated with Dante from New York, bringing a fresh, buttery perspective to the restaurant scene with dishes like truffle pasta and tuna with aubergine. Inside the £50,000-a-night penthouse sanctuary The pinnacle of the hotel is the 12,000-square-foot The Penthouse, a space designed by yacht specialist Remy Tessier that has rarely been seen by the public. This four-bedroom marvel is an exercise in opulence, featuring hand-carved onyx kitchens, Damien Hirst artwork, and a private gym with bespoke wooden equipment. The suite includes a dedicated "piano room"—a glass-walled sanctuary where artists like Chris Martin have played during private dinners. Perhaps the most eccentric detail is the presence of a resident Harris hawk. The bird is flown weekly over the penthouse pool to deter pigeons, ensuring the tranquility of the outdoor spaces remains undisturbed. Managing Director Thomas Kochs notes that while the world is your oyster in this suite, the anonymity of the guests remains paramount. Even at tens of thousands of pounds per night, the most valuable commodity Claridge's offers is total, elegant discretion. The evolution of an icon As Claridge's enters its next century, it continues to adapt without losing its soul. It recently became one of the first hotels to receive three keys from the Michelin Guide, the hotel equivalent of its famous stars. Whether it is through the meticulous embroidery of a guest’s initials or the preservation of a 1920s bar door, the hotel proves that true luxury is not just about expensive materials, but about the depth of the narrative and the precision of the execution. Claridge's remains a testament to the idea that some things, like the perfect Lobster Wellington, should never change.