Claridge’s is to part ways with its head chef Daniel Humm after opposing his plans to move to a plant-based menu.
Humm heads the Davies and Brook restaurant at the luxury Mayfair hotel, but his desire to completely ditch meat from the menu is not a direction it wishes to go in.
He will leave at the end of December.
Claridge’s said in a statement: “We completely respect and understand the culinary direction of a fully plant-based menu that Daniel has decided to embrace and champion and now wants to introduce in London.
“However, this is not the path we wish to follow here at Claridge’s at the moment, and therefore, regretfully we have mutually agreed to go our separate ways”.
Mr Humm said that leading Davies and Brook had been a “dream come true” and he would leave with “sadness”.
He said: “The future for me is plant-based. This is our mission and what we stand by as a company, and at this time this is not the direction that Claridge’s feels is right for them. It is with sadness now that we’ve mutually announced that we will go our separate ways at the end of this year.
“Standing behind this mission, and what we believe in, is most important and is unfortunately not something we can compromise on. I’ve never been more excited about cooking in my entire career and I’m excited for all that the future holds for us.”
Claridge’s decision has prompted fierce debate on Twitter and other social media channels.
Chef Neil Rankin tweeted: “You had the chance to do something truly groundbreaking in the safest hands possible which would have inspired millions but instead you cemented yourself in the wrong side of history. Short sighted doesn’t even cover it.”
IMAGE CREDIT: Daniel Humm, Instagram