Chef Ian Musgrave artfully prepares a Michelin Bresse Duck at The Ritz Restaurant

Our Executive Sous Chef, Ian Musgrave, precisely prepares Bresse Duck, Apricot, Almond and Lavender, featuring Ritz Honey, sourced this summer straight from our rooftop, and served on the menu in the Michelin-starred Ritz Restaurant this autumn. Perfection!
Buying organic beef from the Cornish moors, lamb from the Lake District, and succulent lobsters from South West Scotland, our Executive Chef and his team sustainably source the finest, freshest ingredients from around the country for our restaurant menus.
Join us at The Ritz Restaurant, where the finest cuisine is consumed in the most spectacular of settings.

[@klouliving5646]

The best 😍

[@nickthelick]

"That'll be £90 sir..." 😊
(Honestly though, if it fills me up then I won't be complaining! It looks nice!)
✌🏼😉👌🏼

[@clubclick.online2057]

I’m on 2 pounds Stella and monster munch from birth that’s all my British passport is worth born here no Ochr