Claridge's Bakery Opening January 2026

London: Tuesday 9th December – Claridge’s has announced that it will open Claridge’s Bakery on Wednesday 21st January 2026 with internationally acclaimed chef and baker, Richard Hart, as Executive Baker & Creative Director. Launching with a British-focused menu of beloved classics including Bloomers and Granary Loaves, Jammy Doger Tarts and Custard Tarts, Belgian Buns and Iced Fingers, as well as Hart’s globally renowned sourdough breads, the bakery will sell delicious treats and goods straight from the ovens for London locals and visitors to enjoy.

Claridge’s Bakery will be located on Brook’s Mews, Mayfair, behind Claridge’s, with the sole aim of celebrating the art of British baking. Nourishing the neighbourhood with delicacies available throughout the day, the daily and lunch menu will be created by Hart and take inspiration from Richard’s London upbringing and love and nostalgia for classic British bakeries, as well as Claridge’s own heritage.

Richard Hart, comments, “Opening Claridge’s Bakery feels like the moment when all the work, the recipes, and the ideas finally meet the people they’re meant for. Claridge’s has always stood for a certain kind of hospitality and bringing that spirit into the Bakery has been a joy. It’s been a privilege to develop the vision and the menu, and I’m excited for Londoners and travellers alike to discover and taste what we’ve created for them”.

From January, Claridge’s Bakery will offer a range of freshly baked breads daily, made by Richard and his team, savoury bites including Marmite Cheese Straws, Hamshire Pork Scotch Eggs and the ultimate Claridge’s Sausage Roll. Sweet treats will nod to the nation’s childhood favourites, including Bakewell Tarts, Lardy Cake, Malt Loaf and colourful French Fancies. Takeaway goods will also be available for lunchtime, including a selection of freshly made sandwiches, hot specials and quiches.

The opening of Claridge’s Bakery marks Richard Hart’s much anticipated return to the United Kingdom and builds on decades of travel and work across the globe, from San Francisco to Copenhagen and Mexico City, baking alongside some of the most notable names in the culinary world including Chad Robertson of Tartine and René Redzepi of Noma. He is the founder and co-owner of the acclaimed Hart Bageri in Denmark and founder and owner of Green Rhino in Mexico City, one of the city’s most loved and cult bakeries.

ABOUT CLARIDGE’S
At the centre of London's Mayfair, Claridge's, operated by Maybourne, embodies grand English style, timeless glamour and intuitive and highly tailored service. It is London's Art Deco jewel, and home to elegant rooms and suites. From London's finest afternoon tea in The Foyer, to vintage Champagnes at Claridge's Bar and The Fumoir, dinner in Claridge’s Restaurant and cocktails at The Painter’s Room, all are part of the hotel's unique splendour and charm.

ABOUT RICHARD HART
Richard Hart is the founder of Copenhagen’s Hart Bageri, acclaimed as one of the world’s best bakeries, which he opened in partnership with René Redzepi of Noma. He was previously head baker at the legendary Tartine in San Francisco. Originally from London, England, he currently lives in Mexico City, where he has opened his newest project, Green Rhino, which has fast become one of the city’s most exciting bakeries. He is the author of the James Beard Award-winning Richard Hart Bread: Intuitive Sourdough Baking, out now via Hardie Grant Books, and Consulting Producer on the new CNN series, Breaking Bread with Tony Shalhoub. For further information, please contact: zzpressoffice@maybourne.com