I`ve already written a few blog posts about the amazing food at the London Ritz so i won`t go repeating myself yet again.I`m sticking by my guns in saying that a visit to London wouldn`t be the same if i didnt eat there before leaving….to me it really is that good.The food is totally `my thing` , the service matches The Berkeley as the best of the best , I`m simply made to feel like part of the family…and the Pianist is awesome also.This time we had the musical addition of a Xmas choir , a Harpist and a Crooner as well….Oh this was just the most fantastic start to the Xmas fun.
As always , we were in the capable hands of Head Chef Adam Smith (Young chef of the year and fresh from a stint at Le Meurice in Paris ) and newly appointed Head Pastry Chef Lewis Wilson….It was set in stone…It would be an amazing meal.
Amuse Buche of Scottish Langoustine & Caviar , Venison Tartare , Salmon mousse on Meringue and Foie Gras Lollipops.
Scottish Langoustine & Caviar.
Salmon mousse on Meringue.
Foie Gras Lollipops.
Mixed Game Terrine ,Peach, Beetroot textures.
Wild Salmon , Avocado , Grapefruit.
Ravioli , Egg , Spinach and Monterey Jack with Chicken skin and White Truffle.
Scallop , Apple , Eel , Foie Gras.
Venison , Pear , Orange drops , Puree of Trompette , Spiced reduction with Truffle and Foie gras.
The Glasses arrive for the Desserts.
Peanut butter , Salted Caramel , popcorn
Tonka Bean ,Chocolate Ganache, sea salt.
Lewis Wilsons Chocolate Amedei Bars , 3 fillings – Mint , Hazelnut , Salted Caramel.
Xmas carols at The Ritz……but who`s the James Bond baddie in the dress ?
More photos from the meal can be seen HERE