The Ritz London - John Williams

AS SEEN ON TV

As featured on ITV's 'Inside the Ritz' series

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'When you look at the dishes in this book, the photographs - it's beyond beautiful. You wouldn't need to cook a thing. You could just flick through these pages - it is a proper feast for the eyes.' - Graham Norton

'The dining room has long attracted old-world grandees and now enjoys a new stream of gastronauts eager to try Williams' "Menu Surprise" for the first time ... Extraordinary standards.' - British GQ

'[John William's] distinctive classical British dishes match their beautiful surrounding.' - Telegraph

'These establishments have long and illustrious histories, but the cooking at both has never been better than it is today.' - Rebecca Burr, Editor of the Michelin Guide

' John's remarkable career is an example to anyone who wants to become the very best in the culinary world.' - Andrew Oxley, Head of Hotel & Hospitality Services at The AA

The Ritz: The Quintessential Cookbook is the first book to celebrate recipes of the dishes served today, at lunch and at dinner. The book features 100 delicious recipes, such as Roast scallops bergamot & avocado, Saddle of lamb belle poque and Grand Marnier Souffl, and is divided into the four seasons: spring, summer, autumn and winter.

The recipes reflect the glorious opulence and celebratory ambience of The Ritz; seasonal dishes of fish, shellfish, meat, poultry and game. Desserts include pastries, mousses, ice creams and spectacular, perfectly-risen souffls. There are recipes that are simple and others for the more ambitious cook, plus helpful tips to guide you at home.

Along the way, John Williams shares his culinary philosophy and expertise. For any cook who has wondered how they do it at The Ritz, this book will provide the answers. There will be plenty of entertaining tales about the hotel and unique glimpses of London's finest kitchen beneath ground.

In his role as the hotel's Executive Chef, John Williams MBE has overseen The Ritz Restaurant since 2004. The son of a Tyneside fisherman, today he is one of the most respected chefs in Britain, and his food is relished by royalty, savoured by presidents and prime ministers, and enjoyed by the great and the good.

Executive Chairman of The Royal Academy of Culinary Arts and a member of Le Conseil Magistral de Disciples d'Auguste Escoffier, his most recent accolades include a "Special Award" at the annual Catey Awards 2017, in recognition of his dedication to the industry, and he was named AA Chef of the Year Award 2017-2018. In 2005, Williams was the first British Chef to be conferred with a Chevalier de l'Ordre du Merite Agricol (CMA) by the French Government in 2005 and he was awarded an MBE in the New Year's Honour List by Her Majesty Queen Elizabeth II for his services to hospitality in 2008. Under his leadership, The Ritz Restaurant received a Michelin star in the Michelin Guide Great Britain and Ireland 2017 for the first time in the hotel's history.