This is a great move for Simon, and an even greater move for Claridge’s. Marrying locally sourced products and innovative cooking technique makes Simon’s approach fully satisfying, and he is blessed with the touch of transporting magic that only the best chefs can conjure. Claridge’s remain one of the great British institutions, and congratulations to both on taking this opportunity.
This is as good as it gets: impeccable heritage, and clever and charming holistic creativity. Londoners and visitors to London will be able to (try to) book for spring 2014. I’ll be there as soon as I can.