The Ritz London
Winner of Great British Menu fish course revealed
Ritz London head chef Spencer Metzger, representing London and the south-east, is the second chef this week through to the Great British Menu banquet, having won the fish course.
A new chapter: how the Ritz London is reinventing itself
The Ritz London has ambitious plans to keep up with stiff competition in the world of luxury travel. Under new ownership, the iconic hotel is to undergo a £300m refurbishment project to ensure it remains the hotel of dreams. Janet[...]
Acorns 2021: Spencer Metzger, 28
Acorns 2021: Koula Michaelides, 28
Video: John Williams on why the industry must back British food production and invest in young chefs
John Williams, executive chef of the Ritz and chairman of the Royal Academy of Culinary Arts[...]
Ritz London sold for 'half the market price', court hears
Sir Frederick Barclay’s nephews sold the Ritz London for “half the market price” after secretly recording[...]
The Ritz London sold to Qatari investor
The Ritz London has been sold to a Qatari investor, with all employees to continue to[...]
Barclay family in High Court drama over secret recordings at the Ritz hotel
A schism at the heart of the billionaire Barclay family – owners of the Ritz London[...]
Roux Scholarship 2019 winner to undertake stage at Restaurant Frantzén, Stockholm
Spencer Metzger will become the first Roux scholar to undertake his winning stage in Stockholm."
Owners of the Ritz London consider sale of hotel for record-breaking £800m
The owners of the Ritz London are considering a sale of the iconic luxury property with a price tag that could make it the most expensive hotel in history.
AA reveals Food Service Award shortlist
AA Hospitality has announced the three restaurants in the running for its annual award that recognises best customer service .
Sole survivor: Tom Scade on the Taittinger Prixe Culinaire finals
The Ritz's Tom Scade wins UK final of the Taittinger Prix Culinaire
Corbin & King to relinquish management of the Beaumont hotel
Recipe of the week: Native lobster, spiced carrot and verbena
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