Simon Attridge appointed culinary director at Claridge’s

Simon Attridge has been appointed culinary director at the five-AA-star Claridge’s hotel in London.

He joins from the five-AA-star Gleneagles in Scotland, where he has been executive chef since August 2017.

Attridge played a key role in refurbishing and developing the Gleneagles estate and was named Hotel Chef of the Year (more than 250 covers) at the 2019 Hotel Cateys.

He will oversee all culinary operations at Claridge’s, which has faced a challenge to balance the traditions built up during its almost 200-year history with evolving tastes.

In 2021, the hotel ended its partnership with US chef Daniel Humm after disagreeing on plans to move his Davies & Brook restaurant to a fully vegan menu.

Davies & Brook’s executive chef Dmitri Magi was promoted to culinary director and tasked with relaunching the space, but he left in July after just under a year in the role.

Attridge’s appointment comes after the hotel relaunched Davies & Brook as the Claridge’s Restaurant, which serves a more traditional British menu, this summer.

“Simon will undoubtedly bring the perfect balance of innovation and creativity, whilst being respectful of our distinguished heritage to ensure we continue to maintain Claridge’s position as one of the leading hotels in the world,” said Claridge’s general manager Paul Jackson.

“It is essential to constantly evolve and embrace change, whilst of course maintaining many of the traditional elements that make the hotel so special and much loved.”

The hotel’s other food and beverage outlets include the Artspace Café, the Painter’s Room bar and the Foyer and Reading Room, which offers afternoon tea.

Attridge said: “It is an honour to be joining the UK’s most prestigious and iconic hotel at such an exciting time. I look forward to working with the incredibly talented team as Claridge’s continues to step into the future whilst celebrating its timeless tradition.”