The Ritz London: The Cookbook provides us with the first guided tour behind the polished brass revolving doors of this 5 star luxury British hotel, venturing into the magnificent kitchen that provides the fine-dining fare on offer at their Michelin Star restaurant.
Featuring 100 delicious recipes, all exquisitely presented and beautifully photographed, The Ritz London Cookbook is sectioned into four seasons, focusing on seasonal ingredients and menus for spring, summer, autumn, and winter have to offer.
Within each season, we’re escorted through six indulgent courses of the day. That’s six ways to eat every day at this calibre of cuisine, not the three paltry courses that we’ve all been getting by on for most of our lives. Little did we know that so much better was within reach.
When dining Ritz London-style, each day is a cornucopia of choices. From breakfast, cocktails and canapés, to first courses, main courses, cheese courses and – of course – desserts. And that’s excluding afternoon tea, which is in itself an entirely special occasion, with its own unique selection of edible dainties and delights.
Our favourite recipes across the seasons and courses were difficult to make. Lingering too long over any of the pages and your choices could easily change by the minute. But here are some of the highlights we’d choose to make first in our own kitchen:
- Spring ~ Main Course ~ Fillet of Beef, Braised Morels, Smoked Bone Marrow & Red Wine Sauce
- Summer ~ Cocktails & Canapés ~ Manhattan with Coronation Chicken Tuiles
- Autumn ~ Dessert ~ Port Roasted Figs with White Chocolate & Fig Leaf Ice Cream
- Winter ~ First Course ~ Mosaic of Game en Croute
The Ritz London Cookbook is an exceptional collection of recipes and a glorious treat to leave on your coffee table, where it can be picked up and ogled at anytime. Turn a couple of pages and you’ll be straight off to the kitchen, with renewed inspiration to recreate one of the many gems inside.
The food photography jumps out of the page, every one of them so beautifully presented. And sprinkled between the recipes are so many stories of well-known people and their individual experiences at The Ritz London – a hotel, and restaurant, unlike any other.
Escaping the chaos of Piccadilly, I came through the revolving door. The feeling? Falling through a rabbit hole into a different world…
Koula Michaelides, Assistant Food and Beverage Manager, The Ritz London
Author of The Ritz London Cookbook is the hotel’s very own Executive Chef, John Williams, who has overseen The Ritz London’s restaurant since 2004. Despite his humble upbringing as the son of a Tyneside fisherman, John has always had an ambition to cook for ‘very special people’. That dream has long since come true. John’s food has been enjoyed by The Royal Family, including Queen Elizabeth II, and set before world leaders, presidents and prime ministers.
Now it’s your turn to be one of John’s ‘very special people’, as you enjoy the very same meals he has served to the many happy patrons of The Ritz London in days gone by.
In this official cookbook, Chef John Williams invites you to enjoy the dishes that reflect the opulence and celebratory ambience of the dining room at The Ritz London.
Prepare to partake in seasonal dishes of fish, shellfish, meat, poultry and game and desserts that include pastries, mousses, ice creams and spectacular, perfectly-risen soufflés.
Whatever the season, whatever the course, you'll enjoy the exquisite fine dining that have earned The Ritz its reputation and the honour of a Michelin Star.
