The Ritz London: 100 Michelin-Star Recipes

Since its revolving door first rotated in 1906, The Ritz has been at the heart of London society and has boasted an eclectic mix of wealthy guests who have savoured from the Hotel’s long tradition of keeping up classic British aristocracy and lavish traditions.

If you have always fancied to recreate The Ritz experience at home, you are in luck. It just so happens that the Hotel have recently released their first cook book, aptly named The Ritz London – The Cookbook.

The 240-page 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.

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The Ritz London Cookbook — From the simple to the sublime, recreate an elegant slice of London's landmark Hotel

The 100 recipes range from more simple ones, including the famous Cinnamon Shortbread and favourite Champagne Cocktail, to the seasonal classics such as Pea & Wild Garlic Soup and Salt-Baked Celeriac, to the signature The Ritz Venison Wellington and Crêpes Suzette. And if you are wondering, yes, the recipes for their traditional Afternoon Tea menu is in the book too. Scones and clotted cream anyone?

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The Ritz London Cookbook — One of The Ritz many signature dishes

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. Throughout the book, John Williams 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.

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The Ritz London Cookbook — Mr John Williams MBE in the kitchen of The Ritz London

The book is curated and written by the Hotel’s Executive Chef, John Williams MBE. Throughout it, Mr Williams 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. Mr Williams has overseen The Ritz Restaurant since 2004 and his food has been relished by royalty, savoured by presidents and prime ministers, and enjoyed by the great and the good. And now, you can enjoy it too.

Mr Connoisseur was provided a free review copy of the book, all opinions expressed are the authors own.

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The Ritz London Cookbook — All the recipes are well described and laid out

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The Ritz London Cookbook — The classic afternoon tea menu is included as well

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The Ritz London Cookbook — A cocktail for every season