This July, Chef Patron Hrishi Desai of the Michelin-starred Cedar Treerestaurant at Farlam Hall will be hosting one of the most anticipated culinary evenings of the season as part of the iconic Claridge’s Kitchen Supper Series. In partnership with The Good Food Guide, the evening of refined gastronomy at the renowned Mayfair landmark will be held on Monday 21st July and cater to an intimate group of 14 guests. Tickets are priced at £295 per person and the event will begin at 18:00 hours.
A champion of British produce and elegant storytelling through food, Chef Patron Hrishi Desai brings his distinctive culinary identity, which is rooted in classical French technique and the vibrant flavours of his Indian heritage to Claridge’s for one night only. The bespoke menu will include a standout bread course of milk bread, pain poolish, and laminated brioche served with a trio of butters, one cleverly crafted to resemble a chilli pepper. The dish is accompanied by pav bhaji, a warmly spiced Indian street food favourite cooked with Hrishi’s mother when she visits from India, a nod to the family traditions that influence his cuisine. Other menu highlights include Cornish hand-dived scallop ceviche with orange, ginger chilli and soy, and Highland Wagyu ‘Picanha’ served with Chettinad gravy, showcasing the finesse, flavour, and locally rooted creativity that has positioned Farlam Hall as a leading fine dining destination in the UK.
Hrishi Desai, Chef Patron at Farlam Hall says: “Farlam Hall has always stood for exceptional food, exquisite wines, and unparalleled hospitality. Each dish we create has a special story behind it, including why it was created, by whom, and the specific flavours that were chosen. I’m honoured to be a part of Claridge’s Kitchen Supper Series, and hope guests are able to take away a small piece of the dining experiences we offer”.
A Roux Scholar, National Chef of the Year, and MasterChef: The Professionals finalist, Hrishi Desai’s accolades reflect a career defined by precision, innovation, and heart. His appearance at Claridge’s Kitchen Supper Series offers a rare chance to experience his signature creativity and culinary excellence in the heart of London – typically reserved for his kitchen in Cumbria. Nestled in the Cumbrian countryside, the 18-bedroom Farlam Hall is known not only for its gastronomic excellence, but also for its warm hospitality and idyllic setting — where guests can truly unwind for a memorable wellbeing retreat.
Claridge’s Kitchen Supper Series continues to reinforce the hotel’s role as a pioneer in luxury hospitality. Since its launch by the acclaimed Simon Attridge, Culinary Director at Claridge’s, who hosted the inaugural dinner series in September 2024, it has continued to offer guests a rare opportunity to discover exceptional talent from across the UK. With its focus on immersive, one-night-only collaborations, the series positions Claridge’s as a stage for the most exciting names in British gastronomy. Hrishi Desai will be hosting the final event of the Kitchen Supper Series line up in July 2025 – aiming to go out with a bang – with previous series held by renowned chefs including Sam Carter, Restaurant 22 in Cambridge, and Roberta Hall-McCarron, The Little Chartroom in Edinburgh.
Simon Attridge, Culinary Director at Claridge’s says: “The L’Epicerie is at the beating heart of the kitchen here at Claridge’s and we are proud to introduce these suppers to showcase the best of culinary talent across the UK. Working alongside the distinguished network of The Good Food Guide, we look forward to exploring alternative and innovative menus and produce, whilst of course celebrating the timeless tradition of the hotel”.
“Since it launched in 1951, The Good Food Guide has always been about showcasing the best cooking around Britain. After taking ownership of the Guide in 2021, we have hosted a number of events for our readers. We are incredibly excited to collaborate with Claridge’s for the Kitchen Supper Series and bring some of Britain’s best chefs to the heart of Mayfair to cook their food with Simon and his team.” Added Adam Hyman, Publisher of The Good Food Guide.
