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.

Venison Tartare.

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

Raspberry Shortbread.

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