Why? Well as they have said far more eloquently, it “reflects both the primal influence of nature and the highly seasonal ingredients favoured in Simon’s cooking”
Having taken over from Gordon Ramsays 12 year residency here at Claridges, Simon Rogan offers the perfect refurbishment to what is essentially a landmark in London’s blueprint. Also…. No big deal, but Fera received its first Michelin star less than 4 months after opening its doors…. Yes. This is a fact.
His previous restaurants include, L’Enclume in Cartmel (where he holds two Michelin stars) and The French in Manchester. His 3 stars are testament to his 110% when it comes to EVERY SINGLE element of his restaurants.
The whole place is in keeping with the “Wild” suggestion. No, its nothing like Jumanji, but every element has been considered for its natural elements including natural walnut tables (no tablecloths), the lay lights are glazed bronze, the balustrade is nickel, and the seating is leather. Not to mention the giant dramatic ‘tree’ in the centre of the room. It was designed by British designer Guy Oliver.
As a refined carnivore, this is EXACTLY what I love. Different combinations and flavours using the best quality meats from local (UK) sources. In simple terms, it is my dream on a plate.
Stewed rabbit with lovage. This rabbit is incredibly tender and cooked in a crisp onion nest on a lovage sauce. Now, immaculate presentation aside, the food speaks for itself. I love this dish and what is even better is that it is served as an amuse bouche so everyone can try it. (Little known fact is that it is the only thing that has remained on the menu since opening)
Finally, the pork belly with snails and baby turnips was sensational and rich as it was beautifully presented. This was a winning plate for me.
Other mentions go to, the New Forest asparagus with smoked yolk, perilla. The Native lobster, with new potatoes, black garlic, roast barley broth and chicken wing. Finally, the “oh so wonderful” Salted chocolate cream, jasmine, lemon and caramel.
Need more proof? After receiving its first Michelin star less than four months, it was ranked #17 in the National Restaurant Awards 2015’s Top 100 UK list and rated ‘Newcomer of the Year’ in both Harden’s London Restaurants 2015 and Decanter Magazine. If you aren’t booking this as we speak, then I can only assume that is because you are heading down there in person.