Richard Hart tells us what's on the menu at the new Claridge's Bakery

What happens when a world famous hotel and a world class baker collaborate? You get Claridge's Bakery. Tucked behind the Mayfair institution on Brooks Mews, this new space has been masterminded by acclaimed British chef Richard Hart (above right), who joins as Executive Baker & Creative Director, marking his return to the UK after residencies in San Francisco, Copenhagen and Mexico City. Here, we speak to Hart about what's hungry customers can expect in-store...

Walpole: Claridge’s is renowned for its gastronomic offering. What were the values you kept in mind when you were creating a bakery for the hotel?

Richard Hart: I believe the best flavours come from the best ingredients. I have visited the fields where my flour comes from; Molino Paolo Mariani in La Marche, Italy. I can tell you the name of the farm where we source the free-range pork for the sausages rolls; Jimmy Butler's Blythburgh farm, a family business who are as passionate about welfare as we are. Everything at Claridge’s is done to the highest quality and it's been an absolute pleasure working with the team. 

How did these values manifest in the space and the way you approached the baked goods you’re making?

We were extremely lucky to work with John Pawson to design the space. I believe a bakery should be open to see the craft of the team – and there are few things more exciting than seeing fresh bread being pulled from the oven. Watching the talented bakery team shape the loaves and create the cakes is not just a pleasure, but allows a deeper understanding of the skill, expertise and dedication that's involved in creating something of high quality.

What baked goods can we expect? What are the icons?

There are so many, both sweet and savoury: Malt loaf, iced fingers, jammy dodger tarts, English bloomers, bacon rolls, roast beef sandwiches – the list goes on!

You have worked all over the world. What do you think defines British baking?

I’m a 48-year-old British man who grew up in London, I saw bakeries disappearing from our high streets and industrial processing replacing human craft in bread making. It's great to see bakeries and brilliant bakers returning to our towns and cities, and it's truly wonderful to see how their communities are embracing and supporting them. 

I wanted to celebrate some of the classics of British baking that are unique to our shores. We are not making croissants or cardamon buns at Claridge's Bakery, but rather jammy dodgers and iced fingers. Everything is made with love and great ingredients to fill your heart with gladness. We hope to bring you bread and cakes made by an amazing team of highly skilled bakers to make you very happy. 

What’s your personal favourite bakery item? What do you order to drink with it?

A French Fancy (not French, but quite fancy!) and a cup of tea. We have a bespoke English Breakfast blend made for us by Henrietta Lovell, one of the world's leading tea experts and founder of Rare Tea Company. That's quite grand for a bakery, but we are lucky. Well, I am lucky – she happens to not only be the curator of all Claridge’s teas, but also my wife! 

For any home bakers reading, what’s the best piece of advice you’ve ever been given that’s helped you with your baking?

The best advice for a home baker is read your environment; your dough needs to be kept warm, treat it with care and love and use good quality flour. A sourdough loaf is made from just three ingredients - flour, salt, and water. The flour is as important as the craft. 

Claridge's Bakery is open now behind Claridge's hotel on Brook's Mews, Mayfair, London W1. claridges.co.uk