The Swiss chef is the owner of Make It Nice, which is behind Eleven Madison Park in New York, the fast casual restaurant Made Nice, and since 2019 Davies and Brook at Claridge’s hotel in Mayfair. "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," the hotel said in a statement on Twitter. " 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. Eleven Madison Park shook up New York's fine dining scene when it reopened after the Covid-19 pandemic this year with an entirely plant-based menu.

“The current food system is simply not sustainable, in so many ways," Humm said when he made the radical menu shift at Eleven Madison Park, which had three Michelin stars and four from the prestigious New York Times. But it seems Claridge's was not keen to follow a similar path. 

Its menus include four courses for £125 a head, featuring caviar and foie gras. One hotel insider told the Daily Mail newspaper that if the restaurant had turned vegan, it would have "upset thousands of regular guests". Humm has been quiet on the parting of ways other than to post a statement on his Instagram account, saying the situation was "sad" but he would continue with his "mission".