Executive Chef John Williams MBE and his traditionally structured kitchen have taken classic dishes, including some Escoffier recipes, and by using enormous skill and adding touches of modernity and finesse have lifted those dishes to new heights, while still respecting their spirit and heritage. Unsurprisingly, the ingredients used are from the far end of the ledger marked ‘extravagant’ and, alongside a ‘Menu Surprise’ and the à la carte, come dishes for two on the ‘Arts de le Table’ menu that could include Beef Wellington and Gateaux St Honoré finished off at the table.

There is no restaurant in London grander than The Ritz. The lavish Louis XVI decoration makes this the place for the most special of special occasions – so it should come as no surprise that they insist on a jacket and tie.