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THE RITZ LONDON COOKBOOK ANNOUNCEMENT

London, March 2018: Mitchell Beazley (part of the Octopus Publishing Group) will be publishing the first cookbook from The Ritz London and Executive Chef John Williams MBE.

Stephanie Jackson, Octopus Publishing Director, acquired World Rights All Languages from Charlie Brotherstone at Brotherstone Creative Management.

The Ritz London: The Cookbook is the hotel’s first book to celebrate the dishes served within the Piccadilly landmark today, including the Michelin-starred Ritz Restaurant, the iconic Palm Court and legendary Rivoli Bar.

The book is divided into the four seasons, with dishes for Spring, Summer, Autumn and Winter. 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 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.

Since its revolving door first rotated in 1906, The Ritz has been at the heart of London society and continued to play host to Royalty, aristocracy and stars of the stage and screen within its luxurious Louis XVI style interiors who have come to enjoy both its opulence and remarkable ambience. The Ritz London: The Cookbook offers an elegant slice of London’s most prestigious hotel that will enable everyone to recreate a piece of The Ritz experience at home.

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.

Stephanie Jackson said of the acquisition, ‘For anyone lucky enough to have dined at The Ritz, this book is a glorious reminder of all that is fabulous. And for anyone who dreams of it, it’s the perfect guide. Whatever your desire – the definitive Negroni during the cocktail hour, the ultimate Macaron at afternoon tea, classic comfort food with a twist, an extraordinary cheese course or something spectacular to impress – The Ritz London’s cookbook transports us all into a five-star world where, it is said, “resistance is futile”. Publishing just in time for the holidays, it’s tailor-made for Christmas gifting.”

Commenting on the announcement, John Williams said; “It is a huge honour that the hotel is publishing The Ritz London: The Cookbook this year, which I hope will become part of the culinary history of this great hotel. I have always had a great love for The Ritz and for its time-honoured traditions, and it is a real privilege to have the opportunity to share some of my favourite recipes, dishes, passions, knowledge… I am extremely proud of the book and hope that it will provide enjoyment to people at home. For me there is nothing better in life than sharing good food with family and friends”.

The Ritz London: The Cookbook by John Williams MBE will be published by Mitchell Beazley on 6th September 2018 in hardback at £30.

For further information please contact Ellen Bashford on 020 3122 6701 or [email protected]

PDF Version

 

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THE RITZ LONDON COOKBOOK ANNOUNCEMENT

  • Chef

London, March 2018: Mitchell Beazley (part of the Octopus Publishing Group) will be publishing the first cookbook from The Ritz London and Executive Chef John Williams MBE.

Stephanie Jackson, Octopus Publishing Director, acquired World Rights All Languages from Charlie Brotherstone at Brotherstone Creative Management.

The Ritz London: The Cookbook is the hotel’s first book to celebrate the dishes served within the Piccadilly landmark today, including the Michelin-starred Ritz Restaurant, the iconic Palm Court and legendary Rivoli Bar.

The book is divided into the four seasons, with dishes for Spring, Summer, Autumn and Winter. 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 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.

Since its revolving door first rotated in 1906, The Ritz has been at the heart of London society and continued to play host to Royalty, aristocracy and stars of the stage and screen within its luxurious Louis XVI style interiors who have come to enjoy both its opulence and remarkable ambience. The Ritz London: The Cookbook offers an elegant slice of London’s most prestigious hotel that will enable everyone to recreate a piece of The Ritz experience at home.

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.

Stephanie Jackson said of the acquisition, ‘For anyone lucky enough to have dined at The Ritz, this book is a glorious reminder of all that is fabulous. And for anyone who dreams of it, it’s the perfect guide. Whatever your desire – the definitive Negroni during the cocktail hour, the ultimate Macaron at afternoon tea, classic comfort food with a twist, an extraordinary cheese course or something spectacular to impress – The Ritz London’s cookbook transports us all into a five-star world where, it is said, “resistance is futile”. Publishing just in time for the holidays, it’s tailor-made for Christmas gifting.”

Commenting on the announcement, John Williams said; “It is a huge honour that the hotel is publishing The Ritz London: The Cookbook this year, which I hope will become part of the culinary history of this great hotel. I have always had a great love for The Ritz and for its time-honoured traditions, and it is a real privilege to have the opportunity to share some of my favourite recipes, dishes, passions, knowledge… I am extremely proud of the book and hope that it will provide enjoyment to people at home. For me there is nothing better in life than sharing good food with family and friends”.

The Ritz London: The Cookbook by John Williams MBE will be published by Mitchell Beazley on 6th September 2018 in hardback at £30.

For further information please contact Ellen Bashford on 020 3122 6701 or [email protected]

PDF Version

 

The Ritz London The Cookbook

Order your signed copy today, only available at The Ritz for £30

MORE INFORMATION

The Ritz London The Cookbook

Order your signed copy today, only available at The Ritz for £30

MORE INFORMATION

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