Fera at Claridge's Restaurant London
Cuisine: Modern European
Price:    pound pound pound
1 user wants to go
Verdict based on 9 critic, 2 blogger and 0 user reviews and awards
Restaurant Profile »

Address: Claridge's, Brook Street, Mayfair, London W1K 4HR

Website: Visit restaurant website

Telephone: +44 20 7107 8888

Simon Rogan’s restaurant in Claridge’s hotel serving Modern European cuisine with British produce from his farm in Cumbria. Reservations are taken on a rolling 60 day basis.

This restaurant has 1 Michelin Star

Latest reviews of Fera

zoe_williams

Zoe Williams, The Telegraph

27 June 2014

I had hogget, which totally opened my eyes. The adolescent of the sheep world, slaughtered at over a year but before adulthood, it unites everything springy, exciting and clean about lamb with everything rich and complex about mutton…

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LM_copy

Joe Warwick (London Magazine), The London Magazine

24 June 2014

… a chunk of bread arrives with a small pot of rich bone marrow butter and a superb cup of earthy mushroom broth, which has been sweetened with Madeira. All are gone in a mouthful or two. What follows is fractionally less successful. Raw beef with smoked broccoli cream, scallop roe and acidic apple juice, is to steak tartare what ballet is to breakdancing and, arguably, too polite for its own good…

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Grace_Dent

Grace Dent, Evening Standard

19 June 2014

What’s happening there feels decidedly magical. From the lilting North West English accents of the staff — ask them anything, they will know — (…) to the warm yet sedate ambience, down to the little keepsake personalised menu one is presented with at the end, I am fiercely pro-Fera….

Read full review »
AA_Gill

AA Gill, The Sunday Times

15 June 2014

You get to the end and understand that Rogan can certainly cook: this is immaculately made, immensely complicated and fiddly food, almost all of it very small, the flavours intense but fleeting, and I might say lacking in breadth…

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What the Critics say

zoe_williams

Zoe Williams, The Telegraph

27 June 2014

I had hogget, which totally opened my eyes. The adolescent of the sheep world, slaughtered at over a year but before adulthood, it unites everything springy, exciting and clean about lamb with everything rich and complex about mutton…

Read full review »
LM_copy

Joe Warwick (London Magazine), The London Magazine

24 June 2014

… a chunk of bread arrives with a small pot of rich bone marrow butter and a superb cup of earthy mushroom broth, which has been sweetened with Madeira. All are gone in a mouthful or two. What follows is fractionally less successful. Raw beef with smoked broccoli cream, scallop roe and acidic apple juice, is to steak tartare what ballet is to breakdancing and, arguably, too polite for its own good…

Read full review »
Grace_Dent

Grace Dent, Evening Standard

19 June 2014

What’s happening there feels decidedly magical. From the lilting North West English accents of the staff — ask them anything, they will know — (…) to the warm yet sedate ambience, down to the little keepsake personalised menu one is presented with at the end, I am fiercely pro-Fera….

Read full review »
AA_Gill

AA Gill, The Sunday Times

15 June 2014

You get to the end and understand that Rogan can certainly cook: this is immaculately made, immensely complicated and fiddly food, almost all of it very small, the flavours intense but fleeting, and I might say lacking in breadth…

Read full review »
giles_coren

Giles Coren, The Times

14 June 2014

Simon Rogan is probably the best chef now cooking in Britain, but this is not the best restaurant, or anything close to it. Perhaps because it arrives at a moment of crisis in the history of eating out, a time when we just do not know what we want…

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fay_maschler

Fay Maschler, Evening Standard

6 June 2014

In the next trio of courses Scottish Gairloch prawns draped with lardo with a boutonnière of borage flowers and brill cooked in whey flavoured with hogweed served with blewit mushrooms and scraps of Jersey potatoes are so good that you want more; toughly undercooked pork with undercooked broad beans and a bitter scorched leek pulled untimely from the ground can be happily skipped…

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RichardVines

Richard Vines, Bloomberg

3 June 2014

There are several highlights to the tasting menu, including duck hearts in a bowl of pureed potato and Winslade cheese; and an even more unlikely-sounding dish, grilled salad with Isle of Mull cheese, truffle custard and cobnuts…

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jay_rayner

Jay Rayner, The Observer

1 June 2014

For all my doubts about the restaurant’s premise, there is no doubting the brilliance of Rogan’s cooking. (…) But I always ask myself a question at the end of a meal. Would I come again on my own dime? The honest answer is no. I’d prefer to put that money and effort into a trip to Cumbria. That way I could eat Rogan’s magnificent food at source…

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The_Independent

Tracey MacLeod, The Independent

24 May 2014

There’s no single break-out dish, no meat fruit or edible candlesticks. Just wave after wave of interesting, singular and often wonderful food…

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What the Bloggers say

Cheese_and_Biscuits

Chris Pople, Cheese and Biscuits

3 June 2014

Relentlessly experimental, aiming for (the) stars with feet firmly planted in the sourcing (and growing) of exceptional ingredients, Fera is a towering achievement…

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PickyGlutton

The Picky Glutton, pickyglutton.com

19 May 2014

Given both the high prices and the level of hype surrounding Rogan and Fera, I am shocked by the quality of the food. While few dishes were actually awful, the majority were just not up to scratch, lacking the ambitious, skilled, playful and clever combinations of textures and flavours that I was expecting…

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