From the moment you sweep through the revolving door of The Ritz you are greeted with some of the most glorious old school glamour that London can offer. I am rapidly becoming a lady that likes the finest that London can offer, having visited The Savoy and Claridges in the last 6 months along with The Ritz.
John Williams MBE is the Executive Head chef at the Ritz and heads up a team of 65 chefs across the hotel, where all food is cooked on site with 95% of the menu being British produce. JW has cooked in Claridges, The Berekely and now The Ritz, an amazing accolade for a man who started his life as a fisherman's son in South Shields. I have admired his work for a long time and I was excited to sample one of his menus. Williams menu offers contemporary French dishes in a palace style cuisine using the finest British ingredients.
From the menu I chose the following:
The courses were complimented with a very beautiful Amuse Bouche, ( the smoked salmon macaron was melt in the mouth sublime) bread basket ~ I opted for walnut & raisin which was delicious (complete with Ritz embossed butter) and a divine plate of petit fours all accompanied by champagne and coffee.
All courses were fabulous and we both commented how filling everything was. The flavours came through in everything we ate a perfect lunch for a spring day.
Service and standards throughout our visit to The Ritz were exemplary, I couldn't recommend it more. Lunch was part of a day of treats that I had booked for my friends 60th birthday and was fabulous value for money; (the deal that I booked was less than the cost of afternoon tea)... a highly recommended decadent treat.
A trip to one of London's finest establishment isn't complete without a visit to the Ladies powder room!... this was equally as sumptuous and opulent as the dining room.
We had much fun here too!!