London has many beautiful luxury hotels but Claridge’s truly is the jewel in the crown. And I couldn’t think of a better way to lead into the weekend than cocktails and canapés at the bar of Michelin-starred restaurant, Fera. Located in a small nook to the side the restaurant, the bar is a beautifully intimate space with only four seats, perfect for a sisterly catch up with Jen on a Friday night.
I really love the concept of Fera, with a name meaning wild, Chef Simon Rogan is inspired by nature and only uses the most exceptional home grown ingredients in his dishes. Many of the herbs and vegetables found on the menu are sourced from Simon’s own farm in Cartmel and the rest is found from very carefully chosen suppliers. The bar menu has five different snacks which are the perfect introduction to Simon’s innovative cuisine served in the main restaurant.
Our first snack was a chickpea wafer topped with cow’s curd, the morsel had a delicious acidic kick from the vinegar dressing. I really liked the way it was served and the tree bark platter fits beautifully with the organic style of the restaurant.
Just like the food at Fera, the cocktails follow the concept of fresh and wild ingredients. I loved the refreshing blend of citrus soda, lavender, grapefruit and verbena vodka and Jen enjoyed a take on a Bloody Mary with a drink containing Isle of Wight tomato and mustard vodka and a good kick of horseradish. Other ingredients featured on the cocktail list are seaweed, liquorice root and shiso shrub, the likes of which I’ve never seen in the drink before.
With our next snack it seemed like the very essence of the sea had been distilled into a single bite with this delicious seaweed cracker topped with lemon sole and sea herbs.
The bijou bar, itself is gorgeous and fits seamlessly with the gentle, natural tones of the restaurant whilst being in keeping with the classic art-deco look of Claridge’s. A beautiful marble topped bar, soft leather seating and a gallery of portraits lining the wall, provide a perfectly timeless setting.
Our third canapé was easily my favourite, a delicious crisp ball of stewed rabbit mixed with lovage. The rabbit inside was perfectly tender, and actually the only meaty morsel in a menu dominated by vegetables. I remembered these mouthfuls from my previous visits to the restaurant, when I sampled the tasting menu with Mr S on our anniversary and again when I came for lunch with Laurent-Perrier.
These pickled mushroom, almond and kale bites were presented perfectly on a bed of stones.
Our final taster was grilled runner bean, goats curd and trout roe which was a little like a chilled soup with the mild taste of fish running through it. A bit of an acquired taste as my sister wasn’t quite convinced by it.
We really enjoyed the snack menu which is a microcosm of the main menu served at Fera at Claridge’s. Afterwards, I’d highly recommend enjoying a meal at the restaurant or for something less formal, Claridge’s Bar or The Foyer and Reading room.
PIN FOR LATER:
Fera at Claridge’s
Our bar snacks and cocktails were complimentary.