Mitchell Beazley is publishing the first cookbook from The Ritz London and executive chef John Williams MBE.
Stephanie Jackson, Octopus publishing director, acquired world rights all languages from Charlie Brotherstone at Brotherstone Creative Management.
The Ritz London: The Cookbook is the hotel’s first book celebrating the dishes it serves in Piccadilly today, including the Michelin-starred Ritz Restaurant, the Palm Court and Rivoli Bar.
According to Octopus, it aims to offer "an elegant slice of London’s most prestigious hotel that will enable everyone to recreate a piece of The Ritz experience at home".
The book is divided into the four seasons, with dishes for spring, summer, autumn and winter. Each season begins with its own cocktail and canapé pairing, and includes first courses, main courses and desserts, interspersed with "special features" on subjects from tea to truffles.
Recipes include Cinnamon Shortbread and Champagne Cocktail; seasonal Pea & Wild Garlic Soup and Salt-Baked Celeriac; its signature The Ritz Venison Wellington and Crêpes Suzette; and "sublime" Canard à la Presse and Truffled Cambridge Cream.
Throughout the book, Williams will share his "culinary philosophy" accompanied by glimpses into life behind the scenes in the kitchens of the world-famous institution.
The book's author, Williams, has overseen The Ritz Restaurant since 2004. In 2008 he was awarded an MBE in the New Year’s Honour List for his services to hospitality and, under his leadership, in 2017 The Ritz Restaurant received a Michelin star for the first time in the hotel’s history.
Williams said: “It is a huge honour that the hotel is publishing The Ritz London: The Cookbook this year, which I hope will become part of the culinary history of this great hotel. I have always had a great love for The Ritz and for its time-honoured traditions, and it is a real privilege to have the opportunity to share some of my favourite recipes, dishes, passions, knowledge... I am extremely proud of the book and hope that it will provide enjoyment to people at home. For me there is nothing better in life than sharing good food with family and friends.”
Jackson said the cookbook would be "tailor-made for Christmas gifting". It publishes on 6th September 2018 in hardback at £30.