London’s baking scene is about to gain a very high-profile new arrival as Claridge’s prepares to open a bakery led by acclaimed baker Richard Hart.
Known for his world-class sourdough and thoughtful approach to flavour and craft, Hart is bringing a menu rooted in British nostalgia while drawing on years of international experience.
The opening adds another food destination to Mayfair’s already impressive dining map and is expected to attract both hotel guests and curious Londoners.
All information is provided for general interest only.
Menus, opening details, availability, and pricing may change.
Individual experiences may vary.
Photos are for illustrative purposes only.
Where The New Bakery Is Located And When It Opens To The Public
The bakery sits on Brook’s Mews, tucked just behind the iconic Claridge’s hotel in Mayfair, giving it a slightly hidden, neighbourhood feel despite its grand surroundings.
It is set to open to the public on 21 January, finally landing after an earlier summer launch had been anticipated.
The mews location makes it easy for passers-by, hotel guests, and curious food lovers to drop in without stepping directly into the hotel itself.
It feels deliberately accessible, designed to welcome early-morning bread hunters, lunchtime sandwich seekers, and anyone wandering through the area in search of something freshly baked and genuinely special.
What Will Be On The Menu From Sausage Rolls To Jammie Dodger Tarts
Claridge’s Bakery is shaping up to feel like a love letter to British baking, with a menu that happily swings between nostalgic comfort and serious craft.
Expect golden sausage rolls, Marmite cheese straws, Scotch eggs made with Hampshire pork, and lunchtime sandwiches that lean into proper bakery satisfaction rather than fussy plating.
On the sweeter side, the counter will read like a childhood memory lane, with jammie dodger tarts, Bakewell tarts, custard tarts, Belgian buns, iced fingers, malt loaf, lardy cake, and French fancies all making an appearance.
Anchoring it all is Hart’s famously expressive sourdough, alongside bloomers and granary loaves, giving everyday staples the same care and attention as the showpiece bakes.
How Hart's Global Baking Journey Shapes The Claridge's Bakery Concept
Richard Hart’s baking story stretches far beyond London, and that global perspective quietly shapes the personality of this new bakery.
From learning the ropes in California to refining sourdough mastery at Tartine in San Francisco, then helping build the cult reputation of Hart Bageri in Copenhagen and later Green Rhino in Mexico City, his experience blends precision with curiosity.
That international grounding shows in the confidence of the menu and the balance between tradition and technique.
The Claridge’s bakery brings his worldwide learning home, using British flavours and formats while applying the discipline and depth he developed across some of the world’s most respected baking kitchens.
Why This Opening Matters For London's Artisan Baking Scene
London already has a thriving bakery culture, but Hart’s arrival at Claridge’s brings a rare blend of fine hospitality and serious artisan baking under one roof.
It signals growing confidence that great bread and pastries deserve the same attention as high-end dining, not just niche neighbourhood queues.
With Hart’s reputation attracting both loyal fans and first-time visitors, the bakery is likely to raise expectations around ingredient quality, technique, and consistency in a luxury setting.
More than just another opening, it reflects how baking continues to evolve in the city, moving confidently into spaces once reserved for traditional hotel dining while keeping craftsmanship firmly at the centre.
