Spring Snapshot | Easter dining at Claridges

This Easter Sunday, friends and families can gather in the iconic surroundings of The Foyer & Reading Room at Claridge’s for a glorious new menu showcasing the ingredients of the season.

Created by Martyn Nail, Executive Chef, dishes include confit egg yolk with Cornish crab soldiers or Evesham asparagus with ripped burrata and shaved truffle to start, followed by roast rack of Kentish lamb accompanied by Jersey royals and wild garlic. Rosettes of sole with artichoke puree, broad beans and tomato and basil compote or gnocchi with braised leeks and hazelnut cream also appear on the menu.  Finish with the show stopping upside down strawberry tart where lemon macerated strawberries, milk emulsion and roasted white chocolate cream are united with strawberry sorbet, and a short bread disc is intricately topped with salted caramel and nougatine eggs and swirls of white chocolate ganache.

Diners can also purchase a limited edition and annually anticipated Claridge’s Easter Egg which are lovingly crafted, wrapped, ribboned and boxed by hand in house.

Easter Sunday Menu – £90

Reservations can be made here.