Top chef to leave London’s Claridge’s after hotel turns down plant-based menu

(CNN) – Top chef Daniel Hamm is leaving London’s prestigious Claridge after the Mayfair Hotel rejected his decision to offer an all-vegetarian menu.

Humm opened the hotel’s restaurant Davies and Brook in 2019, and has since earned a Michelin star for its eclectic, world-inspired menu.
“We would like to thank Daniel Hamm and his exceptional team at Davies and Brook for what they have pioneered here at Claridge since they opened in 2019, receiving accolades along the way under challenging circumstances,” the hotel said in statment It was posted on his Twitter account.

“We fully respect and understand the culinary trend of an all-vegetarian menu that Daniel has decided to embrace and now wants to serve in London. However, that is not the path we would like to take here in Claridge at the moment, and so, unfortunately, we have mutually agreed to go our separate ways. “.

“Daniel has been a longtime friend of the hotel for many years and we wish him nothing but continued success as he leads this bold new vision,” the statement added.

Humm also leads the $335 Eleven Madison Park in New York. Earlier this year, it was announced that a New York City restaurant would offer a vegetarian menu in order to craft a more sustainable diet that encourages reduced meat consumption.

Although the project was not warmly received by some critics, Hamm told CNN in August, “It’s the best cooking we’ve ever done.”
Daniel Humm introduced an all-vegetarian menu at his 3-Michelin-star Eleven Madison Park earlier this year.

Daniel Humm introduced an all-vegetarian menu at his 3-Michelin-star Eleven Madison Park earlier this year.

Lucas Jackson / Reuters / Al Alami

Speaking about the news of his exit from Claridge’s Restaurant, Hamm said in a statement to social media, “Over the past 18 months, I’ve taken the time to think about what the next chapter might look like. It’s never been clear that the world is changing, and we have to change with it.”

“Davies_and_brook was a dream come true. Starting my career at Claridge and back has been a great gift. It’s a beautiful restaurant, with a dedicated and passionate team led by @dmitri_magi and annekabrooks who have won a Michelin star and many other accolades – and who continue to move forward even under difficult circumstances.”

“The future for me is plant-based. This is our mission and what we stand by as a company, and at this time this is not the direction that @claridgeshotel feels is right for them. It is with sadness now that we have mutually announced that we will go our separate ways at the end of this year.”

He added, “Stand behind this mission and what we believe in is the most important, and unfortunately it is not something that we can give up.”

“I’ve never been a culinary enthusiast in all of my career,” he said, “and I’m excited about all that the future holds for us.”

Humm will continue to lead the kitchen in Davies and Brook through the end of 2021, according to Claridge.

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