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Behind the Brigade at The Ritz: Part Two

By Stefan Chomka contact

- Last updated on GMT

Related tags: The Ritz, Restaurant, Hotel, Michelin, Fine dining

In the second episode of our new Behind the Brigade, The Ritz's executive chef John Williams gives a tour of his kitchen.

This second of four exclusive videos being serialised on BigHospitality​ over the next two weeks focuses on the kitchens of The Ritz. These kitchens, which include - uniquely - two separate pastry kitchens, not only service the hotel's 120-cover Michelin-starred restaurant but The Ritz's numerous private dining rooms, which can hold up to 200 covers, its Palm Court area, where some 350 people are served afternoon tea on a daily basis, and the hotel guests' room service requests.

Renovated almost five years ago, Williams played a key role in the design and layout of the kitchens and the choice of equipment. Here he takes us through his kitchen and discusses the logic behind its design, including the decision to go fully induction too create a better working environment for him and his brigade.

Behind the Brigade at The Ritz is a four-part video series, sponsored by Nisbets. Revisit the BigHospitality website for the third installment, which takes a look at a typical lunch service at The Ritz.

Watch Part One here

Related topics: Venues

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