Claridge’s has announced the opening of Claridge’s Bakery in January, appointing internationally acclaimed chef and baker Richard Hart as executive baker and creative director. The new venture will open on Wednesday 21 January and will introduce a British-focused menu built around classic baked goods and Hart’s signature sourdough.

The bakery’s launch collection will include bloomers, granary loaves, iced fingers, Belgian buns, Jammy Doger tarts and custard tarts, along with a full range of Hart’s globally recognised sourdough breads. Savoury options will extend to Marmite cheese straws, Hampshire pork Scotch eggs and what the hotel describes as the ultimate Claridge’s sausage roll.

The sweet selection will pay homage to nostalgic British favourites. Guests can expect bakewell tarts, lardy cake, malt loaf and French fancies, aligning with the property’s positioning of the bakery as a celebration of homegrown comfort classics. For lunchtime, the team will also offer takeaway sandwiches, hot specials and quiches.

The launch marks Richard Hart’s return to the United Kingdom after more than a decade abroad. Hart began his career in London in 2007 working with Gordon Ramsay before relocating to the United States. His international path has included collaborations with some of the most influential figures in the culinary world, including Chad Robertson of Tartine and Rene Redzepi of Noma. He is the founder and co-owner of Hart Bageri in Denmark and the founder of Green Rhino bakery in Mexico City.