"Have I been a shouter? Yes, I've been a shouter. Am I a shouter now? No, I'm 60 years olds - if I'm shouting at 60 there's a real problem."
So says a calm John Williams, executive chef The Ritz, as he takes us through a lunchtime service at his Michelin-starred restaurant inside the world famous hotel. In the third installment of our Behind the Brigade video series, Williams gives an insight into his style in the kitchen, how he runs a disciplined team and reveals how much planning and effort is required to keep the 'engine room' of the hotel running at full power.
Behind the Brigade at The Ritz is a four-part video series, sponsored by Nisbets. Revisit the BigHospitality website for the upcoming fourth installment.