Davies and Brook is a restaurant shaped by the culinary vision of Daniel Humm, Swiss chef and co-founder of New York’s Eleven Madison Park, and the design acumen of Brad Cloepfil and the team at Allied Works. Following their partnership on the redesign of EMP in 2017, Humm and Cloepfil were given the opportunity to redesign the restaurant at Claridge’s—a hotel which has been a cornerstone of hospitality in London since 1812.

Named for the intersection in Mayfair where it resides, Davies and Brook is a study in contemporary design within the traditional setting of this world-class hotel, connecting with the vibrant culture, cuisine and urban fabric of London. The design looks to the rich history of the space to reveal an essence that is uniquely Claridge’s. With sculpted light reflectors in the ceiling coffers, colonnades wrapped in Irish cast crystal, custom textiles, furniture and tableware, the design revives and illuminates the space in diverse ways, creating a room that shimmers with light and energy, and provides a space that serves the singular creativity of Chef Daniel Humm.