Claridge’s hotel selling fried chicken to go

Five-star hotel Claridge’s, in London’s affluent Mayfair district, is to start selling fried chicken to go this week through its restaurant Davies and Brook.

Run by Swiss chef Daniel Humm of Eleven Madison Park in New York, on 4 June Davies and Brook will launch a ‘To Go’ menu, which includes its popular CFC (Claridge’s Fried Chicken’) bar snack.

Priced at £35, the to go box also includes three side dishes: potato and celery salad, marinated aubergine and broad bean hummus, a parker roll and a raspberry cheesecake dessert.

Chef Daniel Humm of Davies and Brook

For an additional £20, you can get your lips around an eight-inch lemon tart for up to six people to share.

The boxes will be available from Thursdays to Saturdays from 2pm to 6pm. All the items are ready to eat but Claridge’s recommends warming the fried chicken and bread rolls to enjoy them at their best.

For those in the mood for a tipple, the restaurant is also offering two pre-mixed cocktails: a strawberry and jasmine milk punch, made with gin, vermouth, strawberry and jasmine syrup; and an elderflower cooler, which mixes Cocchi Americano, Caperitif, St Germain and citrus, priced at £9 each.

As for wine, the likes of Gerard Tremblay Premier Cru Chablis 2018; Egon Müller Mosel Riesling 2018; and Domaine de la Porte Saiin Jean Saumur-Champigny Cabernet Franc are available to go, along with beers from Goose Island and Lost and Grounded.

The boxes can be pre-ordered on the Claridge’s website and collected at a designated pick up point at the front of the hotel.

In early April Humm turned his New York flagship, Eleven Madison Park, into a commissary kitchen to help feed frontline workers during the Covid-19 crisis.

Having parted ways with business partner, Will Guidara, last December Humm opened his first London restaurant, Davies and Brook, inside Claridge’s, which received rave reviews off the bat. Click here to find out what we thought of it.

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