Claridge's is to launch a chef's table concept seating 14 diners in the heart of the hotel's kitchen.
Guests at L'Epicerie will be offered bespoke dining experiences prepared by executive chef Martyn Nail and his team, with options for breakfast, lunch and supper as well as masterclasses and wine dinners.
With a backdrop of Claridge's chef brigade, the space fuses old and new elements of the hotel with cast iron pillars from the building's original Victorian structure, alongside a centrepiece crafted from American black walnut and red leather chairs. A block of marble separates the table from the kitchens and acts centre stage for chefs to finish and present dishes to guests.
Claridge's Masterclasses will include afternoon tea cakes and the hotel's Lobster Wellington, along with signature cocktails and canapés.