What is it ? – A World famous luxury London hotel offering the greatest and the grandest dining experience in the U.K. (You`ll probably gather from that statement that the Restaurant is my favourite place to eat in the UK).

Who`s Cooking ? – Executive Chef Mr John Williams oversees his right hand team. Premier Sous Chef Spencer Metzger, Deepak Mallya and the superb head Pastry Chef Lewis Wilson.

What should i expect ? – Classical fine dining encompassing old school culinary traditions. `Arts de la Table` , a Gastronomic experience just like it was in the good old days.

Must order dish – Everything is good here but if you have something very special in mind then its available upon request with a little bit of advanced notice. A classic example might be the Poulet en vessie or the Canard a la presse.

What will it cost me ? – 3 course menu £80 (A great way to experience the Ritz). The Epicurian journey (an exploration and enjoyment in luxurious food) Five course experience – £165. Seven course experience – £185. A La Carte starters – £42 to £46, Main courses – £59 to £85 , Desserts – £27 or Chefs signature dishes of the season at £125 for 6 courses with canapes. Sunday lunch £69 for 3 courses. Arts de la Table – Bresse Duck £130 (2 persons) , Beef Wellington £136 ( 2 persons) , Poulet en vessie £175 (2 persons) , Crepes Suzette £56 (2 persons) Artisan Cheese – £33 Ritz infusion served from the Trolley – £15

Wine – Selections (pairings) are available at £95/£120 (Classic) , £155/205 (Fine) and £265/£305 (prestige)

What`s good ? – Everything ,there`s nothing I don’t like at the Ritz – a truly magical place. Old school dressing for Dinner with no exceptions. Jackets and Ties for the Gents and no Denim/Trainers allowed in the Restaurant.

Any Negatives ? – None

Check out – The Kitchens , ask for a little look at behind the scenes.

Would I return ? – Yes , religiously every time I’m in London

Restaurant Address – 150 Piccadilly, St. James’s, London W1J 9BR Phone – 020 7493 8181 Website – www.theritzlondon.com

We begin with the Ritz selection of Canape`s – Creamed Duck Liver Foie gras on Gingerbread sable biscuit and Ragstone cheese mousse .

Croustade of Dorset Crab, Menton Lemon, Oyster and Radish

Tartare of Beef with Imperial Caviar tartlets.

Isle of Mull Scallop Ceviche , Rice wine jelly, Begamot and Avocado.

Duck Liver Ballotine , Spiced Port Jelly , Preserved Damson gel and Pistachio.

Bakewell Tartlets with Pistachio paste , Natural Yoghurt

Langoustine a la Nage with Bronze Fennel.

Poulet de Bresse en Vessie. The Chicken arrives in style , presented by the Restaurant Manager and the executive Chef John Williams.

Second serving of the Chicken.

The Ritz Cheese trolley.

Classic Ritz Crepe Suzette with Grand Marnier and Vanilla ice cream.

Banana diplomat and salted Caramel Parfait , Fudge and Dulcey Chocolate.

By this time we pretty full and so the staff packaged up these Ritz treats to take back to our hotel

As always – First in and last out. A 5 hour lunch is my idea of heaven.