Since its revolving door first rotated in 1906, Piccadilly’s landmark hotel, The Ritz, has been at the very heart of London society and continues to play host to Royalty, aristocracy and stars of stage and screen.
With The Ritz London: The Cookbook – the very first book to celebrate the dishes served within the world famous institution – readers can now take a unique glimpse behind the scenes of the Michelin-starred Ritz kitchen and recreate a piece of The Ritz experience at home.
The book is divided into the four seasons, with dishes for Spring, Summer, Autumn and Winter from the Michelin-starred Ritz Restaurant, the iconic Palm Court and legendary Rivoli Bar.
Each season begins with a unique cocktail and canapé pairing, and includes first courses, main courses and desserts, interspersed with special features on subjects from tea to truffles.
Recipes range from the simple, (including the famous Cinnamon Shortbread and favourite Champagne Cocktail), to the seasonal (such as Pea & Wild Garlic Soup and Salt-Baked Celeriac), to the signature (The Ritz Venison Wellington and Crêpes Suzette), and the sublime (Canard à la Presse and Truffled Cambridge Cream).
Throughout the book, John Williams MBE shares his culinary philosophy, passions and expertise accompanied by unique glimpses into life behind the scenes in the venerated kitchens at the world-famous institution.
The Ritz London: The Cookbook by John Williams MBE is published by Mitchell Beazley, £30. Photography by John Carey