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Behind the Brigade at The Ritz: Part One

By Stefan Chomka contact

- Last updated on GMT

Related tags: Hotel, Restaurant, Michelin, Fine dining

In the first episode of our new Behind the Brigade series we join The Ritz's executive chef John Williams and his team for a lunch service at the five star hotel.

The Ritz in London is one of the world's most famous and iconic hotels, and its Michelin-starred restaurant is without doubt the most opulent dining room in the capital. But what goes on downstairs, behind the scenes at a grand place such as this?

We took a camera crew to film The Ritz's long-time executive chef John Williams and his team for a lunch service, to get an insight into how one of the country's top hotel kitchens operates. 

In this first of four exclusive videos being serialised this week, Williams explains how over the past 15 years he has run the kitchens at The Ritz, how the menus at the five-star hotel have evolved over the past 100 years and how he and his brigade oversee the numerous different menus that run for each of the different meal occasions throughout the day.

Behind the Brigade at The Ritz is a four-part video series. Revisit the website for the next installment, which takes a closer look at the kitchens at The Ritz.

Related topics: Venues

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