Hospitality reopens: London’s top hotels unveil new terraces

Words by
Simon Brooke

12th April 2021

As England’s denizens rejoice at finally being able to eat out again, we present the enticing outdoor spaces especially created by celebrated London hotels

Claridge’s Bar Terrace will be serving the hotel’s classic cocktails including The Flapper and Brook Street. It might be London in April, but we can always persuade ourselves that we’re basking in Mediterranean sunshine with a new menu that features beef carpaccio with rocket, tuna tartare with tomato, lemon and olive and spaghettini with a lemon cream sauce and red prawns. Bookings are being taken for tables of up to four guests and tables will also be available for walk-ins. 

Nearby, the terrace at Claridge’s smart but relaxed restaurant, Davies and Brook, will be offering its Claridge’s Fried Chicken plus the Humm Dog, wrapped in bacon and adorned with black truffle mayo, in addition to a seafood platter of lobster, prawns, scallops and oysters, and Cornish lobster roll with brown butter and chives.  (Tables are for walk-in visitors only and are available for up to five people.

Sister hotel, The Berkeley, is looking to the seafronts of Whitstable and Southwold and the great British staycation for inspiration with its rainbow coloured Berkeley Beach Huts.  Retro classics include whole grilled lobster and chips, freshly shucked oysters, five star scampi and octopus plus gourmet 99’s and ice cream sandwiches. “There’s such anticipation about the return to alfresco this year, more so than ever,” says Executive Chef Martyn Nail. “There’s much excitement about being able to raise a glass and share a meal once again with friends and family.” Bookings are being taken for up to six guests and counter-top dining will be available for walk-ins on the day.

The Dorchester Rooftop launches today, just days before the hotel’s 90th birthday. As well as sunset views across Hyde Park, the restaurant offers a series of culinary pop-ups created by The Dorchester’s chefs, to celebrate British, French and Mediterranean cuisine. Relaxed Parisian chic is the order of the day from Monday, April 26 to Sunday, May 9, courtesy of Jean-Philippe Blondet, the executive chef of the Alain Ducasse at The Dorchester restaurant.  (Reservations only and with a minimum spend of £60 per person.)

Mario Perera, executive at the Dorchester says: “Eating out this year will feel like an experience we all cherish, following the year that we’ve had. I am proud to be the 9th executive chef in the hotel’s 9th decade and what better way to do this than to work with Tom Booton, head chef for The Grill, and Jean Philippe Blondet on The Dorchester Rooftop. We feel so grateful to be able to get access to this space with those stunning views across the London skyline and leafy Hyde Park.”

Tucked away under the Dorchester’s plane tree, The Spring Garden has two private garden globes which each seat up to five guests who can enjoy a special menu created by executive chef Mario Perera in partnership with Veuve Clicquot. A celebration of the best of British ingredients includes Scottish diver scallops ceviche, blue lobster and Wye Valley asparagus and The Dorchester coulibiac. A minimum spend of £450 per garden globe applies.

The Dorchester Terrace & Garden has just seven tables of two, serving an all new cocktail menu by The Bar at The Dorchester’s award winning team of alchemists led by cocktail legend Giuliano Morandin, who celebrates his 40th year at the hotel this year. The Italian themed offering includes truffle arancini and calamari frittura, paired with experimental cocktails including the Malt Fig Sour made using 10-year-old Glenmorangie shaken with lemon juice and fig liqueur. (Walk-in only.)

Nearby, CUT Out is tucked away on Curzon Street with its own private entrance from 45 Park Lane. The terrace is surrounded by plants to create a haven of greenery in Mayfair, picked out with lanterns. Highlights include dishes from Wolfgang Puck’s CUT, with highlights including Cornish sole à la meunière, Korean style lamb rack and bulgogi and Porthilly rock oysters with CUT Hot Sauce. BAR 45’s signature Negronis will be available from the outdoor Negroni Bar, including bar manager Francesco Orefici’s new London Negroni, made with gin, vermouth and rosehip bitters distilled in London.