Inside the five-star Claridge’s hotel, Fera serves up Michelin-star British cuisine. Locally sourced, seasonal ingredients are central to the masterful dishes they create, and diners can expect a menu that changes as frequently as the weather – which is quite a lot in the UK. The name comes from the Latin word for ‘wild’ and in menu terms that translates to an array of fragrant herbs and native vegetables such as rainbow chard, chestnut mushrooms, white asparagus and candy beetroot accompanying salt aged pork belly, herb fed chicken and all manner of fish to be found off British shores.
This theme is incorporated into the interiors of the restaurant too. British designer Guy Oliver, has imagined the space, centring it around a dramatic bare tree sculpture, crafted from manzanita wood. Sage green curtains and carpets are a fresh touch against grey walls dressed with a honey and amber onyx panel, somewhat resembling bark while also complementing the hotel’s Art Deco style.
Diners are invited to get hands on with the business of ultra-seasonal cuisine in the development kitchen. An experience only available to six guests on any given evening, you’ll be seated at the chef’s table and served dishes never before available at the restaurant. Every step of the process is explained and carried out before you, welcoming your feedback as they try new ingredients and new ideas.
A private dining area can also be booked for up to 12 guests. Just off the main restaurant, the room has a set of secret doors that open up to a view of the herbs and flowers used by the chefs. Nicknamed the ‘Mayfair meadow’ it was designed by award-winning gardener Tom Stuart-Smith.
Non-diners are welcome to take a seat at the bar and enjoy a cocktail made with similarly seasonal ingredients. Fera also crafts its own artisan gin, made in their development kitchen with flavours inspired by their cuisine and available to take away with you.