Fera at Claridge's

Nature inspired Michelin-starred restaurant in Mayfair, pairing a natural approach to contemporary British cuisine with beautiful presentation.

Fera: Michelin-Starred Mayfair Restaurant - Claridge's

The bounty of nature provides the inspiration for Fera at Claridge's.

Originally from Australia, Matt joined Fera at Claridge’s in 2014 and became head chef in February 2017.

At Fera – which means ‘wild’ in Latin – every dish has been designed to evoke the colours and textures of the British landscape, each one capturing a sense of place.

This is the result of careful, behind-the-scenes work in the Fera Development Kitchen.

Whether you sit at the chef’s table or in the Fera at Claridge’s dining room – created by Guy Oliver and inspired by organic shapes and colours – it is an experience to savour in every way.

https://www.claridges.co.uk

Fera at Claridge's, London: restaurant review - olive magazine

The place: The triumphant arrival of Simon Rogan at the prestigious space left vacant by Gordon Ramsay sees the highly seasonal, ‘new natural’ style of cooking embraced by the smart set.

Plush, expensive and elegantly run, Fera serves a weekday lunch menu, an à la carte menu and a tasting menu.

Dishes include dry-aged Herdwick hogget with sweetbreads, cucumber, yoghurt and blackberry, and hake in caramelised cabbage with new potatoes, chicken skin and nasturtium.

Then a British aligot: soft cheese whipped into buttery mashed potato and topped with small chunks of slow-cooked duck’s heart.

The bottom line: Rogan’s one hell of a cook, and Fera’s one hell of a restaurant.

Fera at Claridge's, London W1, restaurant review - Telegraph

L had asparagus with savory, onions and chrysanthemum, which showcased the chef’s lunch-long fascination with foraged herb and teeny flower.

The adolescent of the sheep world, slaughtered at over a year but before adulthood, it unites everything springy, exciting and clean about lamb with everything rich and complex about mutton.

L finished with Hampshire strawberries: gorgeous, huge, macerated, flavour-swelled, with a rubble of meringue and biscuit, with elderflower and woodruff, aka wild baby’s breath.

If the sun’s out, the conservatory is the place to eat, and if the forager has been in, you’ll find all manner of edible flowers, herbs and sea vegetables on the menu.

Think roast duck leg with caramelised onion and hogweed-mash (£16.95) It’s common practice at this handsome riverside restaurant for staff to pop in on their day off bearing sprigs of elderflower for marinades and dressings (used in the cured-salmon starter, £7.50), and citrussy wood sorrel for a delicious bright-green ice cream (£7) For sea beet, sea purslane and seaweed, Stephen Harris need go no further than the beach right outside his welcoming pub.

Restaurant Review: Fera at Claridge's, London - Drive on the Left

With a mild hangover from New Year’s Eve festivities, we ventured into the dining room at Fera at Claridge’s, a one Michelin star restaurant from Chef Simon Rogan, for New Year’s Day lunch.

The soup was a puree of potato and Tunworth aerated in a canister, so it was more similar in texture to a dense foam than a soup.

Our meal at Fera at Claridge’s is without a doubt one of the best meals we’ve had in London.

While Fera at Claride’s is pricey and not the kind of place most people visit on a frequent basis, it is without a doubt a restaurant we will be revisiting again soon, this time to enjoy the full tasting menu experience.

While there are dozens of fantastic high-end restaurants in London producing quality food, it is hard to argue that any particular restaurant could be more worthy of your hard earned money than Fera at Claridge’s.

Fera at Claridge's, London

Fay Maschler reviews Fera at Claridge's | London Evening Standard

ES Food Newsletter Crowned with rank fumiter and furrow weeds/ With burdock, hemlock, nettles, cuckoo flowers/ Darnel, and all the other idle weeds that grow/ In our sustaining corn…” Shakespeare’s Cordelia is sending a search party to find her father King Lear thus described, but writ anew she could be visiting Fera at Claridge’s, the just-launched replacement for Gordon Ramsay’s tenure at the grand hotel.

In the next trio of courses Scottish Gairloch prawns draped with lardo with a boutonnière of borage flowers and brill cooked in whey flavoured with hogweed served with blewit mushrooms and scraps of Jersey potatoes are so good that you want more; toughly undercooked pork with undercooked broad beans and a bitter scorched leek pulled untimely from the ground can be happily skipped.

It is done with more élan plus an understanding of a good time by practitioners such as Robin Gill at The Dairy in Clapham or, if you want the Holy Grail — which in my view is worth a significant part of your life savings — by Alain Passard at L’Arpège in Paris.

A la carte, £85 for three courses; tasting menus £95/£125 for 10/16 items per person plus drinks and 12.5 per cent service.

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Fera: restaurant review | Jay Rayner | Travel | The Guardian

Meal for two including drinks and service: £300 I can't understand why people are making such a fuss about how tough it is to get a table at Simon Rogan's new restaurant, Fera, at Claridge's.

Rogan made his name at L'Enclume, in the Cumbrian village of Cartmel, in a gnarly, Hobbit-house-like dining room with whitewashed, undulating walls, bare tables and polished flag stones.

He gave in only after we emphasised the point twice, but couldn't help himself mopping drips of water off the table after we'd poured as if to say "If only you'd left it to me…" The à la carte is £85, with a first tasting menu at £95, and another one which is so long it reads like the credits to Star Wars, at £125.

We ran up a bill for £306, with the lower-priced tasting menu, a bottle of skanky rosé from the section marked "cheapskate restaurant critics" – it still cost £37 – and two poor cocktails.

This is a tasting menu and none of the things you really want to eat – the duck hearts, the prawns, the brill, the pork – turn up in the portions you hope for.