Claridge’s Releases Debut Cookbook to Celebrate 164-Year History

This month, London’s legendary Mayfair hotel Claridge’s announced the release of its first ever cookbook. To celebrate the 164-year history of what is one of the world’s most iconic hotels, Claridge’s: The Cookbook brings together some of the best-loved dishes and drinks from the hotel’s Foyer and Reading Room, Claridge’s Bar and the Fumoir.

Within this culinary collection, cooks can find recipes for some of Claridge’s most famous dishes including the hotel’s celebrated scones, chicken pie, and Claridge’s Christmas pudding for which the recipe has remained a secret up until now. Follow the hotel’s own recipes for breakfast, elevenses, lunch, afternoon tea, dinner and dessert to dine on classic dishes like vanilla brioche French toast, lobster risotto, Marco Polo Bakewell tart and venison Wellington, before trying out some of Claridge’s cocktails.

Alongside beautiful photography of the hotel in the present day, the book features historic photos and hotel facts giving readers an insight into the heritage behind this location, including the fact Claridge’s serves a staggering 69,625 breakfasts, 518,640 eggs and 43,983 bottles of champagne a year, in order to sate 87,711 guests. Tips then include advice on how to host dinner for 100, while illustrations give the book even more charm.

The cookbook was co-authored by Claridge’s executive chef Martyn Nail who first arrived to work in the hotel’s kitchen in 1986—since winning awards for his culinary expertise while leading events such as gastronomic pop up ‘A Taste of Noma at Claridge’s’—and food writer Meredith Erickson who has previously written for publications like The New York Times, Elle and Saveur, as well as co-authoring The Art of Living According to Joe Beef, Le Pigeon Cookbook, Olympia Provisions and Kristen Kish Cooking.

Reflecting the timeless elegance of Claridge’s, the cookbook takes on the same color scheme of light jade and gold that can be seen throughout the hotel’s interiors and in its world renowned afternoon tea service. This is complemented by the book’s black and white end-sheets which were inspired by the pattern used by architect Thierry Despont on the hotel foyer’s floor.

Whether it inspires you to cook up these signature dishes at home or pay a visit to the legendary hotel, this is an excellent addition to any cookbook collection.